Smothered Potatoes and Onions – Potato Stew – La Sauce de Patat2004-10-31
- Course: Side Dishes
- Yield : 4
- Servings : 4
- Prep Time : 20m
- Cook Time : 25m
- Ready In : 45m
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A very popular Cajun classic side dish; add smoked sausage, browned ground beef or shrimp and make it a complete meal. This dish is also known as “La Sauce de Patat” or “the sauce of potato”. There are cooks who do add butter and cream to this dish.
- 6 red potatoes, peeled and cubed
- 2 - 3 tbsp Canola or vegetable oil
- 1 large onion, sliced thin
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp each red pepper and garlic powder optional
- paprika for garnish; Tabasco or Hot Sauce to taste
- 1/2 cup water to start
Sprinkle the potatoes and onions with the seasonings. Place in a cast iron, magnelite or Teflon coated skillet with the cooking oil over medium heat.
Cover and cook for 10 minutes, stirring every 5 minutes. If you hear the vegetables sizzling, you will need to stir and maybe reduce the heat some.
When the potatoes are brown, scrape the bottom of the pot, and add water, stirring to mix. Continue cooking uncovered, add water as needed and stirring as needed to prevent sticking until potatoes are soft throughout.
Serve and sprinkle with paprika or more black pepper.
The amount of water added depends on how many potatoes and onions you have. In this recipe, two cups of water was added and then a final 3/4 cup cup to get my potato gravy to a stewy consistency.
Browned ground beef may be substituted for sausage.