Crockpot 'Swamp Potatoes'
Swamp potatoes earned their name from the gloriously murky, herb-flecked broth the potatoes simmer in — but don't let the name fool you, because every bite is deeply seasoned Cajun comfort. The trick is the order of operations: sear the sausage first so its browned edges season the whole pot, keep the baby potatoes whole (or just halved) so they turn creamy without dissolving, and hold the green beans back until the final stretch so they stay bright and snappy instead of going olive-drab. A balanced homemade Cajun blend — smoked paprika up front, cayenne to your taste — is what ties it together, so salt lightly at the start and adjust at the end. It's the slow cooker's answer to a sheet-pan dinner: dump it, walk away, and come back to something that tastes like you babysat it. For a faster, oven version of the same energy, see our Crispy Beef Tallow Sheet-Pan Dinners, or pair it with Skillet Apple Cider Pork Chops when you want a second protein on the table.
Dinner · Cajun, Slow Cooker, One-Pot, Comfort Food, Fall • 4 hr 15 min
Nutrition (per serving)380Calories·22gFat·30gCarbs·14gProtein
Per serving. Values are approximate and calculated from USDA FoodData Central.
Ingredients
- For the Cajun seasoning:
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon cayenne pepper, or to taste
- ½ teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- For the stew:
- 1 pound smoked sausage (andouille or kielbasa), sliced ½-inch thick
- 1½ pounds baby potatoes (yellow or red), halved if large
- 1 pound fresh green beans, trimmed and halved
- 1 medium yellow onion, sliced
- 4 garlic cloves, minced
- ¾ cup low-sodium chicken broth
- 4 tablespoons unsalted butter, cut into pieces
- hot sauce, for serving
- chopped fresh parsley, for garnish
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Steps
- Make the seasoning: in a small bowl, whisk together the smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt.
- Heat a large skillet over medium-high. Add the sliced sausage and sear, stirring once or twice, until the edges are browned and crisp, about 5 minutes. (If your slow cooker has a sauté setting, do this right in the insert.) Transfer the sausage to a plate.
- Layer the baby potatoes and sliced onion in the slow cooker. Sprinkle with half of the Cajun seasoning, then add the browned sausage and minced garlic. Pour in the chicken broth, scatter the butter pieces over the top, and sprinkle with the remaining seasoning.
- Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the potatoes are fork-tender but still hold their shape. Resist the urge to stir while it cooks, which keeps the potatoes from breaking down.
- In the last 30 to 45 minutes on high (or the last hour on low), scatter the green beans over the top without stirring. Cover and continue cooking until the beans are bright green and tender-crisp.
- Gently fold everything together, then taste and adjust with salt and hot sauce. Garnish with parsley and serve warm, with extra hot sauce on the side.
Tips & Variations
Make Ahead
Whisk the Cajun seasoning and slice the sausage and onion up to a day ahead, storing them separately in the refrigerator. If you halve the potatoes ahead of time, keep them submerged in cold water in the fridge so they don't brown, then drain well before adding to the pot.
Storage
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in the microwave or in a covered skillet over medium-low with a splash of broth to loosen the sauce. The green beans are at their best within the first couple of days, while the potatoes and sausage hold up beautifully all week.
Substitutions
Any smoked sausage works — kielbasa, turkey sausage, or a spicy andouille all shine. Short on time, swap the homemade blend for about 1 tablespoon of your favorite store-bought Cajun seasoning (then ease up on added salt). Frozen green beans work too — add them still frozen in the last 30 minutes. Use red potatoes cut into quarters in place of baby potatoes, and fold in corn or sliced okra for extra Southern flair. For a dairy-free pot, replace the butter with ghee or a good olive oil.
Nutrition
Per serving: about 1½ cups
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
