Cajun Smothered Potatoes
Enough with the temptation. Time to know everything you need to make this amazing dish with the step-by-step guide.
Ingredients
- 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.
Instructions
- 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.
Video
Notes
- It is not recommended to attempt to freeze Louisiana smothered potatoes as they don’t freeze well. However, they can be refrigerated for up to a week.
- Frying left over potatoes in some butter or vegetable oil for a few minutes before serving brings them back to life and intensifies their taste.