South Louisiana is known for its all-thing potato. I mean, we love our potatoes around here and we tend to proudly include them in most of our meals and side dishes. So, don’t be surprised to find out that potatoes are the main ingredient in one of my personal favorite meals. Cajun smothered potatoes.
Smothered Potatoes recipe Louisiana is one of my favorite southern recipes. It is one of the most versatile and easy meals to make, I guarantee you once you have tried it, you will fall in love with it almost immediately.
But, there’s no potatoes like cajun smothered potatoes…
The fact that it is so easy to make to the extent that literally all you have to do is to dumb your potatoes with all the flavorful spices together in a cast iron skillet and let them mash together for 45 minutes to an hour.
Let me tell you about how mouth-watering it is. Spicy, sweet, crunchy all at once!
Believe it or not, it can be served as a side dish or even a main dish.
How to make smothered potatoes every way you can imagine?
The mix of spices and different vegetables, onions, celery and green peppers, also called “Cajun Trinity” infuses through your potatoes while they are being caramelized in the oil and butter, giving your potato a delicious spicy, yet sweety irresistible taste.
In addition to all the different ingredients you can add. Sausages, scrambled eggs, or mushrooms, you name it!
Personally, I have had some leftover green beans that I have added and it didn’t disappoint. Cooked chicken strips, meatloaf, or roasted red peppers can also give an amazing twist to your smothered potatoes.
Louisiana smothered potato recipe:
Enough with the temptation. Time to know everything you need to make this amazing dish with the step-by-step guide.
Cajun Smothered Potatoes
- 4 tablespoons of butter or oil
- 1/3 cup of finely chopped onions
- 1/3 cup of finely chopped green bell peppers
- 1/3 cup of finely chopped celery
- 1 pound of russet potatoes (about 5 to 6 potatoes, cubed into approximately 1-inch pieces)
- 2 tablespoons of chopped fresh parsley
- Garlic powder
- ½ teaspoon of smoked paprika
- Salt, black pepper and cayenne pepper to taste
- ½ cup of filtered water or gluten free chicken broth or vegetable broth.
- Pick a large enough cast iron skillet, about 12 – inch in size. Start to brown your trinity which is your onions, celery and green peppers together in some olive oil and butter. It should take about 10 minutes or so.
- Once they are infused together and turn brown in color, add the potatoes, garlic poweder, paprika and parsley, along with the black pepper, salt and cayenne pepper to taste.
- Add in the broth or water to the pot with the rest of the contents.
- Cover your pot and allow it to cook on medium-low heat for at least 35 minutes and up to 45 minutes with constant stirring every 10 minutes so that the potatoes don’t stick to the bottom of the skillet. You would want the potatoes to be soft and slightly browned.
- Serve them with some Tabasco sauce, Salisbury steak sauce, or with some ketchup for your kids.
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