Cajun Smothered Potatoes Recipes

CAJUN MASHED POTATOES

Cajun Mashed Potatoes image

Provided by Ree Drummond : Food Network

Time 35m

Yield 10 servings

Number Of Ingredients 13

Ingredients

5 pounds Yukon gold potatoes, peeled and cut into chunks
2 sticks butter
One 8-ounce package cream cheese, at room temperature
1 cup heavy cream
1 tablespoon Cajun Seasoning, recipe follows
1/2 to 1 teaspoon seasoned salt, such as Lawry's
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons garlic powder
2 tablespoons paprika
2 tablespoons black pepper
2 tablespoons kosher salt
1 teaspoon cayenne pepper

Steps:

Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork tender, 20 to 25 minutes.
Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all of the steam to escape.
Turn off the heat before adding the butter, cream cheese, heavy cream and Cajun Seasoning. Mash, mash, mash! Next, add the seasoning salt, salt and pepper. Mash to combine.
Place the lid on the pan to keep the potatoes warm until you are ready to serve.
Combine the garlic powder, paprika, black pepper, salt and cayenne.

ROASTED CAJUN POTATOES

Roasted Cajun Potatoes image

These nicely seasoned potatoes pair especially well with grilled pork chops or ribs. -Tamra Duncan

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 9

Ingredients

2-1/2 pounds medium red potatoes
1/4 cup olive oil
2 shallots, chopped
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
2 tablespoons minced fresh parsley

Steps:

Cut each potato lengthwise into eight wedges. , In a large bowl, combine the oil, shallots, garlic, salt, paprika, cayenne and pepper; add potatoes and toss to coat. Place in a greased roasting pan., Bake, uncovered, at 450° for 45-50 minutes or until tender and golden brown, turning every 15 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 165 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 305mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CAJUN SMOTHERED POTATOES

Cajun Smothered Potatoes image

Make and share this Cajun Smothered Potatoes recipe from Food.com.

Provided by CajunCooking

Categories Potato

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb irish potato, cubed
1/2 lb bacon, cut Into pieces
1/2 lb tasso, cut Into pieces
1/2 lb pork sausage, hot, cut into pieces
1 small yellow onion, sliced small
1 bunch green onion top, chopped
to taste garlic powder
to taste salt
to taste pepper, red and black
to taste parsley flakes

Steps:

Mix sausage, bacon, Tasso, potatoes in cooking pot. Season mixture with seasoning listed above.
Add water to potatoes. Do not cover potatoes completely with water!
Cook over medium to high heat, stir-ring occasionally to keep from sticking until potatoes are tender.
Serve hot.

CAJUN SMASHED POTATOES

Cajun Smashed Potatoes image

This is a version inspired by an old guy named Tom who used to cook breakfast every morning at the youth hostel I stayed at down in NOLA. He was displaced after Katrina and no one has heard from him again. So where ever he is now - I thought I'd share his recipe. Even if it is my own version of it. It's great for breakfast, brunch or even dinner. Spicy, garlicy, buttery goodness.

Provided by graniteangel

Categories Breakfast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 1/2 lbs russet potatoes
1 small onion, finely chopped
2 stalks celery, finely chopped
1/4 green bell pepper, finely chopped
1/4 red bell pepper, finely chopped
4 large garlic cloves, finely minced
2/3 cup green onion, chopped
2 tablespoons peanut oil
5 tablespoons unsalted butter
1 tablespoon creole seasoning, divided in half (Tony's)
2 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme
2 teaspoons louisiana hot sauce

Steps:

Boil your potatoes whole in water until just fork tender. Drain and fill with very cold water. Set aside, draining water and adding fresh cold water as it gets warm.
Meanwhile, while that cools down you can start prepping your veggies.
Once potatoes are cooled (about 25 minutes) drain them and dice into roughly 1 inch cubes, keeping the skin on.
In large frying pan (Tom always used an old Wok, and it seemed to work really well) heat your peanut oil and a tablespoon of butter. Add onion, celery, bell pepper and half of the Creole seasoning. Sauté on Med-high until the onions start to get translucent, about 4-5 minutes.
Add rest of butter and garlic. Once the butter has mostly melted add your potatoes. Stir to coat them with the buttery goodness. Add parsley, thyme and rest of Creole seasoning. Let cook for another 5-6 minutes, scraping the bottom of the pan to avoid sticking and to mix the crispy bits into the potatoes.
They should start to look a little creamy/smashed by this point.
Stir in hot sauce and garnish with green onions.
Now all you need are a couple of fried eggs, some spicy Louisiana sausage patties and some fresh biscuits with jam. Don't forget the coffee with chicory!

Nutrition Facts : Calories 287.5, Fat 14.4, SaturatedFat 6.9, Cholesterol 25.4, Sodium 68.3, Carbohydrate 37, Fiber 5.2, Sugar 2.9, Protein 4.6

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