A show-stopping main course meal, my brand spanking new south Louisiana sassified skillet potatoes with sausage is also an impressive side dish for just the right roasted Cajun meat entree. White and sweet potatoes are layered with the browned Cajun trinity, local green onion sausage, garlic and butter in a cast iron skillet before baking to taste and texture yum-deliciousness in just 30 minutes Yep and yay…
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Oh, South Louisiana Sassified Skillet Potatoes with Sausage, You Got Just What I Need… Yep.
The last few weeks around the Liner household have been oh soooo painful, y’all!! An out-of-the-blue lockjaw problem I had turned into incessant teeth grinding. Ouch!! Then the teeth grinding weakened and loosened one of my very back teeth. This in turn caused the tooth to abscess. And result in the kind of screaming, crying pain that made walking, talking and trying to ‘human being function’ all extremely painful, almost impossible feats.
Almost never one to miss work, Mark intervened in my helpless situation with a ride to the emergency dentist appointment. And true to form, he also lovingly offered me his outstretched hand to squeeze when I needed it once we were there — and I was in the scary dentist chair.
X-rays complete and the choice of a tooth extraction or root canal awaited me, y’all. So, I chose for the never-ever-seen tooth to just get on up and out of there!! It’s diseased state had already stolen days and days of my life!! And taken many meals off of my dinner plate, too!!
Since early March, I’ve been living off of yogurt and pudding cups. And poor Mark was eating what I could cook for him, when I could cook it. He rose to the challenge and made a few meals for us, too. But since I couldn’t really eat much, dinnertime was no longer our most special time of the day together. (Sad, sad shake of the head.)
Well, after my tooth extraction, the day came when it was FINALLY time for me to get out of my sick bed and into the kitchen where I belong. So, I knew that I had to create a new recipe that was soft enough for me to eat during my mouth still-healing process. But, I also knew that it had to have enough meat in it to qualify as a ‘real’ meal in our highly carnivorous household.
After analyzing what I had on hand, I decided to create this south Louisiana sassified skillet potatoes with sausage. It’s the perfect blend of true Cajun spices and ingredients, coupled with ultra-tender baked white and sweet potatoes. So, this one-skillet meal or side dish was just what I needed to put a hot meal on our dinner (I mean coffee) table. You know, to bring back our beloved, south Louisiana special dinnertime obsession once and for all. Yep.
How to Make South Louisiana Sassified Skillet Potatoes with Sausage to Feed Your Body and Satiate Your Soul
To begin the skillet potatoes with sausage, cut the sweet and white potatoes into slices with a sharp knife or mandolin. Then, place them in a bowl of cold water until ready to use.
Next, brown the Cajun trinity of onion, bell pepper and celery in a 10-inch cast iron skillet. When the veggies are about halfway-browned add the diced sausage. When the sausage browns, add the remaining butter and garlic. Cook for a minute, then remove from heat. Pour the veggie/sausage mixture into bowl.
Then, make a circular layer of the alternating sweet and white potatoes. Top with about one third of the seasoned sausage/veggie mixture.
End the skillet potatoes with sausage prep by making two additional potatoes and sausage/veggies mixture layers.
Finally, bake in a preheated oven for approximately 30 minutes, or until the potatoes are tender.
That’s it y’all!! The jazzed up browned Cajun trinity with heaps of garlic, butter and sausage flavor each of the melt-in-your-mouth white and sweet potatoes to perfection. This flavor-injection enhances the delectable juxtaposition of savory white potatoes and sweetish sweet potatoes, making each bite slightly different, but equally outrageously delicious.
Developing this brand new south Louisiana sassified skillet potatoes with sausage for our main dinner entree also gave me a new side dish that pairs beautifully with several of my roasted Cajun meat entrees, including:
Filled with authentic Cajun flavors and over-the-top tender creaminess, these south Louisiana sassified skillet potatoes are just as impressive to serve as they are yum-delicious to eat. Share with those whose presence jazzes up your own nightly dinnertime experience. And see y’all on the yum side…
South Louisiana Sassified Skillet Potatoes with Sausage
- 1 pound sweet potatoes, peeled
- 1 pound russet potatoes, peeled
- 1 stick butter
- 1/3 cup onion, chopped
- 1/3 cup green bell pepper, chopped
- 1/3 cup celery, chopped
- 6 ounces Manda green onion chicken sausage, sliced then cut into fourths
- 2 teaspoons minced garlic
- 1 tablespoon fresh parsley leaves, chopped
- 1 tablespoon green onion slices
- 1/2 teaspoon hot sauce
- salt, pepper, and cayenne pepper to tase
- Use or a mandolin or sharp knife to peel the potatoes and sweet potatoes. Set aside in a large bowl of cold water until almost ready to use.
- Melt 3 tablespoons of the butter over medium-low heat in a 10-inch cast iron skillet.
- Add the Cajun trinity of chopped onion, bell pepper and celery. Cook for about 6 minutes, or until the veggies are halfway browned.
- Add the chicken sausage bits. Cook for an additional 5 to 10 minutes, or until the veggies and the sausage are browned.
- Add the remaining stick of butter to the skillet. Stir in the minced garlic, hot sauce, parsley, green onion, and salt, pepper and cayenne pepper to taste.
- Cook until the garlic is fragrant, about 1 minute, then remove from heat.
- Carefully pour the butter, veggie and sausage mixture into a bowl.
- Drain the white and sweet potatoes over a colander. Shake until all water is released from the potatoes.
- Preheat oven to 400 degrees F.
- Layer about a third of overlapping white and sweet potatoes in the bottom of the skillet. Then, top with about a third of the butter, veggie and sausage mixture. (You may want to drizzle additional butter over the potatoes, if desired. You may also want to add additional salt, pepper and cayenne over each layer like I did.)
- Create two more layers of potatoes/sausage veggie mixture, topping the casserole with the remaining sausage/veggie mixture.
- Spray a large piece of foil with cooking spray. Cover the skillet with the foil, sprayed side down.
- Bake for 25 minutes. Uncover and bake for an additional 5 minutes to slightly brown the top of the skillet potatoes.