Smothered Potatoes and Sausage
Cajun-smothered potatoes and sausage combine tender Yukon Gold potatoes, browned smoked sausage, bacon, the Trinity, and stock in a rich, naturally thickened one-pot gravy.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Here's What You Need
- 4 slices Thick-cut Smoked Bacon - Cut into 1-inch pieces
- 2 pounds Yukon Gold Potatoes - See Notes
- ½ pound Smoked Sausage - See Notes
- 2 cups Yellow Onions
- 1 cup Green Bell Peppers
- ½ cup Celery
- 5 cloves Garlic
- 2 cups Chicken Stock - See Notes
Herb and Spice Blend
- 1 tablespoon Creole Seasoning
- ½ teaspoon Kosher Salt
- ½ teaspoon Ground Black Pepper
Here's What You Do
- Place the bacon in a cold Dutch oven over medium heat. Cook, stirring occasionally, until crisp. Remove and reserve the bacon, leaving the drippings in the Dutch oven. If substituting prepared bacon drippings, heat 3 tablespoons over medium heat.
- Add the smoked sausage and cook for about 5 minutes, turning occasionally, until browned. Remove the sausage and set it aside.
- Add the onion, bell pepper, and celery to the Dutch oven. Cook for 8 to 10 minutes, stirring occasionally, until softened and beginning to brown.
- Add the garlic, Creole seasoning, salt, and black pepper. Stir constantly for 1 to 2 minutes, until aromatic.
- Increase the heat to medium-high. Add the potatoes and stir until evenly coated with the vegetables, seasonings, and drippings. Cook for about 5 minutes, stirring occasionally, until some of the potato edges begin to brown.
- Return the sausage to the Dutch oven and stir to combine. Cook for about 2 minutes.
- Add a small amount of chicken stock and scrape up the browned bits from the bottom of the Dutch oven. Add the remaining stock—about 2 cups total—so the liquid reaches near the tops of the potatoes without completely covering them.
- Bring the stock to a boil, then reduce the heat to maintain a gentle simmer. Partially cover the Dutch oven and simmer for 15 minutes.
- Check the potatoes for doneness. Continue simmering, checking every 5 minutes, until the potatoes are tender throughout but still hold their shape. Total simmering time should be about 20 minutes.
- Uncover and simmer for a few minutes if the gravy needs to thicken. If it becomes too thick, add a small amount of stock. Taste and adjust the seasonings, then sprinkle the reserved bacon over the potatoes before serving.
Notes
Check out my article Smothered Potatoes and Sausage for more detailed instructions with photos.
Three tablespoons of saved bacon drippings may be substituted for the bacon. Lard or neutral vegetable oil may also be used, although they will not provide the same smoky flavor.
You can use your favorite potatoes. Russet or Red Potatoes work fine but they have a slightly different starch level than Yukon Golds.
Use your favorite smoked (not fresh) sausage. Andouille works well and will have a spicier flavor profile than smoked sausage.
Vegetable Stock or water can be substituted for the Chicken Stock. Water will not add any flavor to the dish.
Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stove or in the microwave to 165°F, adding a little stock or water if the gravy is too thick
You can freeze leftovers for up to 3 months in an airtight container, however, the texture may not be optimal when defrosted.
Nutrition
Calories: 266kcal | Carbohydrates: 28g | Protein: 9g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 559mg | Potassium: 745mg | Fiber: 4g | Sugar: 4g | Vitamin A: 367IU | Vitamin C: 42mg | Calcium: 36mg | Iron: 2mg
