|Seasoned potatoes, layered with onion and smoked sausage and slow simmered on the stovetop. Top layer of potatoes pictured.|
Brown Good Smothered PotatoesI feel so blessed to have so many of you email me with amazingly sweet notes, and often we correspond back and forth for no reason except just to chat. I am always humbled that you take the time from your busy date to write and it really means the world to me. I am especially honored when you share your own treasured recipes - sometimes new things to try, sometimes new ways to try things. Nell, one of our readers from south Louisiana, is one such reader and she provided me with this wonderful recipe that I think you will really enjoy.
While I've certainly done smothered potatoes and even with sausage before, I had never heard of the name Braun Bon potatoes, nor have I cooked them layered like this. Apparently, the word brun is French for brown, braun is German for brown, while bon is French for good, and it doesn't surprise me at all to see that combination of languages coming out of Cajun country. Most folks are aware of the French influences in southern Louisiana, but few know about the rich history of German settlements along the Mississippi River in south Louisiana.
When I asked Nell if she knew anything of the history of this recipe or the how it came to be, she credited it to the literal translation of Brown Good Potatoes and to the source, her own mother in law, as just being good ole Cajun cooking, although she tells me that she got the recipe itself from her cousin's husband, Gerald Collins, also from Terrebonne Parish. And good ole Cajun cooking it sure is - simple ingredients, one pot cooking. Thanks so much Nell and Gerald for sharing this wonderful recipe and allowing me to bring it to the readers here.
Here's how to make them.
First thing that you'll want to do is cut up the sausage and potatoes. I used a half pound of Conecuh brand sausage, though a good Louisiana andouille or even plain ole smoked sausage would be great too. I would definitely go with a spicy sausage for this dish though. Slice both the potatoes and the sausage fairly thin.
Throw about a half cup of water in the bottom of a pot and add 1/3 of the cut up onion. Top that with a layer of potatoes.
Season lightly with some seasoning salt and toss half of the sliced sausage on top.
Do another layer - another 1/3 of the onion and a layer of potatoes.
Sprinkle with seasoning and add the rest of the sausage.
Add the rest of the onion, the rest of the potatoes.
And sprinkle more seasoning on top. Cover and cook for 20 minutes on medium, then reduce to medium low and let it go for another 40 to 45 minutes.
Uncover and scoop out.
|Bottom Layers Pictured|
I loved this! I literally could have set the pot right in front of me and ate the whole thing all my self, I swear. It was easy, and yet despite its simplicity, extremely flavorful and a delicious side dish that The Cajun and I thoroughly enjoyed. I served this as a side dish with some sirloin steaks that I had marinaded in my Cajun Steak Marinade and grilled. Add a salad or a green veggie like broccoli, asparagus or green beans to round it out.
Recipe: Braun Bon Smothered Potatoes (Brown Good Potatoes)©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 1 hour | Yield: About 4 to 6 servings
- 3 to 4 large baking potatoes, peeled
- 1/2 pound of andouille or other smoked sausage
- 1/2 cup of water
- 3 cups of chopped onion
- Seasoning salt (like Lawry's or Season All)
Slice the potatoes into 1/4-inch rounds; set aside. Slice the smoked sausage into very thin rounds, about 1/8-inch; set aside. In the bottom of a cast iron Dutch oven or other heavy bottomed pot, add the water. Top that with 1/3 of the chopped onions. Top this with about 1/3 of the potatoes in a layer and sprinkle with the seasoning salt. Top with about half of the thinly sliced smoked sausage and repeat layers. Onion, potatoes, seasoning salt, smoked sausage. Top with the remaining layer of potatoes and season. Do not stir.
Place pot over medium heat, cover and cook for 20 minutes. Without opening lid or stirring, lower heat to medium low and cook an additional 40 to 45 minutes, or until potatoes are tender.
Cook's Note: I used Conecuh sausage though any good andouille or other Cajun sausage is goog. I also used Lawry's seasoning salt.
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