Directions: |
Directions:Cut potatoes in half then add to a large crock pot. Sprinkle pepper and half of seasoning evenly over potatoes then top with stick of butter. 1.5 lbs small potatoes, ½ tsp pepper, 1.5 tsp creole seasoning, ½ c. butter
Cut green beans into 2-3" pieces (I just cut the longer beans in half and leave the short ones whole). Add green beans and onion to crock pot then sprinkle with remaining seasoning. 1.5-2 lbs beans, 1 diced onion, 1.5 tsp creole seasoning.
Slice sausage then add to crock pot. Cover then cook on High for 4 hours or Low for 6 hours, stirring gently once each hour. 1 lb sausage
Taste for seasoning then add more if needed. Serve immediately or set crock pot to Warm until ready to serve. |
Personal
Notes: |
Personal
Notes: Canned green beans can be used (4-5 cans). Drain liquid from half of beans. Fresh beans will produce enough liquid to cook the potatoes but you'll need to use some of the can juices to ensure the pot is "swampy" enough to cook the potatoes if using canned green beans.
Use "baby", "mini" or "tiny" potatoes (red or gold). You can absolutely use larger potatoes but you'll want to quarter them or cut into pieces about an inch thick. Russet potatoes will cook apart but they still taste great!
1.5 lbs of cut green beans yields about 6 cups, 2 lbs yields about 8 cups.
1.5 lbs of halved small potatoes yields 4 heaping cups.
I use Tony Chachere's Creole Seasoning in this recipe and 1 tablespoon is the perfect amount. Use whichever Cajun or Creole seasoning you like best. Start with 2 teaspoons then add more as needed (salt content varies greatly so start small).
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