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Featured image of Cajun smothered potatoes and sausage in a rustic cast-iron Dutch oven.

Authentic Cajun Smothered Potatoes with Savory Sausage

Tender potatoes simmered in a savory Cajun gravy with Andouille sausage and the classic holy trinity of Cajun flavors, perfect as a hearty main dish or side.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course, Side Dish
Cuisine Cajun, Southern
Servings 6 people
Calories 350 kcal

Equipment

  • 1 Large Dutch oven or Cast iron skillet, tight-fitting lid required
  • 1 Sharp Knife, for chopping vegetables
  • 1 Cutting Board, for prepping ingredients
  • 1 Measuring Cup, for measuring chicken stock
  • 1 Wooden Spoon or Heatproof Spatula, for stirring

Ingredients
  

Potatoes and Sausage:

  • 2 lbs Russet potatoes peeled and cubed into 1-inch pieces
  • 14 oz Andouille sausage sliced into rounds

Vegetables:

  • 1 large Yellow Onion finely diced
  • 1 medium Green Bell Pepper finely diced
  • 2 ribs Celery finely diced
  • 4 cloves Garlic minced

Seasoning & Liquids:

  • 2 tbsp Cajun or Creole seasoning adjust salt content as needed
  • Optional: 1/4 tsp cayenne pepper for extra heat
  • 2 cups Chicken stock or broth
  • Salt to taste
  • Black Pepper freshly ground, to taste

Garnish:

  • 2 Green onions chopped

Instructions
 

  • Prepare the Holy Trinity: Finely dice the yellow onion, green bell pepper, and celery. Mince the garlic, peel and cube the potatoes, and slice the sausage.
    2 lbs Russet potatoes, 1 large Yellow Onion, 1 medium Green Bell Pepper, 2 ribs Celery, 4 cloves Garlic, 14 oz Andouille sausage
    Freshly diced yellow onion, green bell pepper, celery, and minced garlic on a cutting board.
  • Sauté Aromatics: Heat 3 tbsp of vegetable oil or bacon grease in the Dutch oven over medium heat. Add the diced onion, bell pepper, and celery and cook for 5-7 minutes until softened.
    1 large Yellow Onion, 1 medium Green Bell Pepper, 2 ribs Celery
    Dutch oven on stove with sizzling onions, bell pepper, and celery.
  • Brown the Sausage: Add the sliced sausage to the pot and cook for 3-5 minutes until lightly browned. Stir occasionally.
    14 oz Andouille sausage
    Sliced Andouille sausage browning in a Dutch oven.
  • Add Garlic and Potatoes: Stir in the minced garlic for about 1 minute, then add the cubed potatoes. Sprinkle with Cajun seasoning and optional cayenne pepper.
    2 lbs Russet potatoes, 4 cloves Garlic, Optional: 1/4 tsp cayenne pepper
    Dutch oven with potatoes and sausage simmering under a lid.
  • Add Liquid and Smother: Pour in the chicken stock to come halfway up the potatoes. Bring the mixture to a gentle simmer, then reduce heat to low, cover with a tight-fitting lid, and let it cook for 30-45 minutes until potatoes are tender.
    2 cups Chicken stock or broth, 2 lbs Russet potatoes
  • Adjust and Serve: Remove the lid, adjust the consistency by reducing liquid if needed, and season with salt and black pepper. Garnish with chopped green onions before serving.
    2 tbsp Cajun or Creole seasoning, Black Pepper, 2 Green onions, Salt
    Plated Cajun smothered potatoes garnished with green onions.

Notes

  • Low and slow cooking is key for perfect texture.
  • Dish can be served as a main course or hearty side.
  • Variations: Try different sausage types or add shrimp in the last 5 minutes for a seafood twist.
Keyword Cajun, Cajun comfort food, Cajun cuisine, Cajun smothered potatoes and sausage, sausage, smothered potatoes, Southern cooking