South Louisiana Sassified Skillet Potatoes with Sausage
True Cajun flavor and texture permeates each bite of these soft, ultra-flavorful white and sweet potatoes with green onion sausage. A one-skillet gluten free meal that starts on the stove and finishes in the oven.
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Servings: 4
Ingredients
- 1 pound sweet potatoes, peeled
- 1 pound russet potatoes, peeled
- 1 stick butter
- ⅓ cup onion, chopped
- ⅓ cup green bell pepper, chopped
- ⅓ 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
- ½ teaspoon hot sauce
- salt, pepper, and cayenne pepper to tase
Instructions
- 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.
Notes
Don't over-brown the south Louisiana sassified skillet potatoes with sausage at the end or you may burn the sausage.
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