A simple, old‑fashioned Cajun potato stew made with tender red or yellow potatoes, sweet onions, and smoky sausage simmered down into a rich, buttery gravy.
Cajun Ragu de Patat Potato Stew
If you grew up anywhere near South Louisiana, you already know that a pot of potatoes, onions, and smoky sausage simmering away on the stove is just about the definition of comfort.
This Cajun Ragu de Patat Potato Stew is one of those deeply humble, deeply flavorful dishes that doesn’t need anything fancy to shine - just butter, onions, good sausage, and time for one of the most highly favored comfort dishes.
The potatoes cook down into a silky, rich gravy that tastes like it’s been tended to all afternoon, even though it comes together with pantry staples. It’s the kind of supper that warms the house, fills the belly, and reminds you of the way our mamas and grandmas cooked: simple ingredients, big flavor, and a pot of rice waiting to catch every drop.
What Is Ragu de Patat?
Ragu de Patat is a traditional Cajun potato stew - rustic, budget‑friendly, and built on the basics of onions, butter, potatoes and smoky sausage. The potatoes break down just enough to create a silky gravy that’s perfect spooned over rice.
Why This Recipe Works
- Uses simple, affordable ingredients
- One‑pot cooking with easy cleanup
- Slow simmer builds deep Cajun flavor
- Perfect for busy nights or cold weather
- Even better the next day as the flavors deepen
Here's what you'll need to make my Cajun Ragu de Patat Potato Stew:
- 1/2 cup (1 stick) unsalted butter
- 3 cups chopped onion, about 3 medium
- 1-pound smoked sausage, quartered lengthwise and chopped
- 6 to 8 red or yellow skinned potatoes, peeled or unpeeled
- Water to cover
- 1 tablespoon chicken bouillon (like Knorr de pollo)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon Cajun seasoning, or to taste, optional
- Hot steamed rice
Ingredient Notes
- Onions: Three full cups give the stew its signature sweetness.
- Butter: Adds richness and helps the onions caramelize.
- Smoked sausage: Andouille adds heat; regular smoked sausage keeps it mild.
- Potatoes: Red or yellow potatoes hold their shape but still soften into the gravy.
- Seasonings: A little Cajun seasoning brings everything together.
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Here's how to make it!
If you're using unpeeled potatoes like me, grab the veggie wash (#affil) y'all!
And there's a lot of onion in this dish so grab the chopper (#affil)!
Still takes a little bit of prep, but a big time and wrist saver.
Add onions and cook, stirring regularly for 4 minutes. You're just giving it a little jump here.
You'll need some smoked sausage and today I'm using a local favorite - Conecuh original.
Chop that up into bite sized pieces. This is good with tasso or even a mix of the two.
Add sausage to the onions.
Give it a good toss and cook for 10 minutes, stirring often.
Scrape up fond (aka gradoux, grismies, gratons) from the bottom of pot as it develops by adding a little water at a time and scraping up the browned bits on the bottom of the pot.
Meanwhile, remember if cooking unpeeled potatoes, scrub them well and use a vegetable wash to clean. Whether peeled or unpeeled, cube about a third of the potatoes and cut the remaining ones into larger chunks. The smaller potatoes cook down and help to form a gravy, while the larger ones retain more texture for the dish.
Add potatoes to onions and sausage.
Toss.
Add water.
You really only want enough water to just cover.
Stir in bouillon.
Add remaining seasonings.
Bring to a boil, reduce to a low simmer and let cook for about 1-1/2 hours, stirring often, or until potatoes are tender and gravy thickened. Taste and adjust seasonings and spoon over hot steamed rice.
Y'all, I'm here to tell you. This is some serious comfort food!
Serving Suggestions
- Spoon generously over hot steamed rice
- Add cornbread or biscuits on the side
- Serve with sliced tomatoes or a simple green salad
- Offer hot sauce at the table for spice lovers
Storage & Reheating
This stew keeps beautifully. Refrigerate up to 4 days - the gravy thickens and the flavor deepens. Reheat gently on the stovetop with a splash of water if needed.
Make‑Ahead Tip
Prep the onions and sausage the night before. Potatoes can be cubed ahead of time and stored in cold water in the fridge to prevent browning.
Cajun Ragu de Patat is one of those timeless, comforting dishes that proves you don’t need a long ingredient list to make something truly delicious. It’s hearty, cozy, and full of that South Louisiana flavor we all love.
Whether you serve it on a busy weeknight or let it simmer on a lazy Sunday afternoon, this stew always hits the spot. If you make it, I’d love to hear how it turned out!
For more of my favorite stews, check out the collection on my Pinterest page!
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