Slow Cooker Cajun Sausage, Green Beans, and Potatoes
Slow Cooker Cajun Sausage, Green Beans, and Potatoes combines smoky, spicy sausage with tender green beans and potatoes, all cooked in buttery Cajun spices. These "swamp potatoes" are an easy-to-make, one-pot meal that’s both hearty and effortless.
Equipment
- 6-quart slow cooker or larger
Ingredients
- 1 pound baby potatoes, quartered
- 12 ounces fresh green beans cut in half
- 1 pound Andouille sausage cut into bite-size chunks
- 1/2 cup unsalted butter (1 stick)
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon dried thyme rolled between your hands
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper omit if you don't like spicy
- 1/2 teaspoon sea salt
- black pepper to taste
Instructions
- Add the potatoes and green beans to your slow cooker, then top them with the sausage and butter. (This order ensures the butter & sausage juices drip down over the veggies)
- Sprinkle all of the spices over everything in the slow cooker and cook on low for 4 hours. Give everything a stir to make sure the delicious Cajun butter coats everything and serve warm. I like to drizzle some of the sauce at the bottom of the slow cooker over each plate of food when served. Enjoy!
Video
Notes
- You can also use full-size potatoes, but make sure you cut them into bite-size pieces. Russets are starchier, so they won't hold their shape as well as Yukon Gold or red potatoes.
- Feel free to use smoked sausage, kielbasa, or turkey/chicken sausage if want a more mild sausage or you can't find andouille.
- No need to brown the sausage, just cut it and toss it in!
- Once cooled, store leftovers in an air-tight container in the fridge for up to 4 days.
- This can be frozen, however, the texture of the potatoes may change when reheated. Best within 2-3 months.
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