Cajun French: la patate (la pa-tat) – potato
Louisiana had a significant number of Irish immigrants and many assimilated into the Cajun Culture. This dish honors the Louisiana Irish Cajuns as well as St. Patrick. Our dish of beer potatoes can stand on its own or act as a side for many entrees.
Mais C’est Bon!
Enjoy!!
Ingredients:
3 tbsp olive oil
3 tbsp butter
4 oz andouille
1 med onion
½ bell pepper
1 rib celery
1 1/2 lbs potatoes (white, red, purple or your choice)
3 cloves garlic, minced
1 tbsp fresh rosemary (dry may be used)
1 tsp salt (or to taste)
1-2 tsp Cajun seasoning
⅛-¼ tsp cayenne
1/3 cup water
3/4 cup beer (not bitter; well balanced such as amber, lager, pilsner, etc)
Cooking Instructions:
Heat 1 Tbl olive oil in deep cast iron skillet or other heavy pot
Saute andouille, onion, pepper, celery, garlic – 5-10 min, until tender
Push mixture to one side of skillet
Add 2 Tbl olive oil to opposite side of skillet
Add butter, one pat at a time, wisk until each pat melts and mixes with oil
Add potatoes and toss well
Add rosemary, salt, Cajun seasoning, cayenne – toss
Add water and mix well
Add beer and mix
Cover and cook approx 15-20 minutes or until potatoes are tender
