My Cajun Taters & Sausage recipe is slammed full of not only flavor, but it is hearty and satisfying as well.
This post is sponsored by the Idaho® Potato Commission in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
This week we’ve teamed up with Idaho® potatoes to bring you all sorts of fantastic recipes to wow your friends and family when they get together to watch the “big football game.” You know the one.
I have to tell you, I absolutely love all things potato. A summer party or cookout is not complete without a good potato salad. Winter is always welcome around here, because that brings soup season…and soup season brings potato soup! I have several recipes for different potato soups here on Cosmopolitan Cornbread, too. But my love of potatoes goes far beyond soups and salads. Potatoes are as much a staple around here as milk, eggs or bread. Whether it’s an appetizer like Duchess Potato Bites or a holiday side dish like Hash Brown Casserole, potatoes never go too long without making an appearance in the Cosmopolitan Cornbread kitchen.
That’s why I love Idaho® potatoes so much. There is such variety, from russets and reds to golds and fingerlings. Your imagination and creativity can run wild with all of the things you can make with these healthy spuds!
Yes! Did you know an average potato has 45% of your daily requirement of Vitamin C? Not only that, but it has more potassium than a banana and is an excellent source for Vitamin B6. That’s the vitamin that your body needs to metabolize carbs and proteins. Potatoes have zero fat, zero cholesterol and zero gluten. How many foods can you say that about?
So while you’re feeding your football fanatics’ appetites, you’ll be feeding their bodies with the things that they need as well.
Why Idaho® potatoes? Oh my, let me count the reasons. Actually, if I did that, we would be here all day! You can read the “Why Idaho” brochure HERE – but’s here’s a few highlights:
- The soil that Idaho® potatoes are grown in, is rich, volcanic soil that is filled with its own nutrients. The water that moistens the soil comes down from the beautiful mountains. Those two ingredients are what give Idaho® potatoes their astounding flavor and texture. If you’ve ever been to Idaho (I have) it isn’t surprising that scenery that is so bountiful in beauty leads to bountiful quality in what it produces.
- Idaho® potatoes are high in solids and low in moisture. That means your baked potatoes are extra fluffy and your mashed potatoes don’t turn into glue!
- As a homeschool veteran, I appreciate Idaho® potatoes’ commitment to education and research. They lead the way in helping consumers learn not only learn about the nutrition to be found in an Idaho® potato, but to also make their potato dishes the best they can be with their Mr. Potato section.
To learn more about Idaho® potatoes, check out their Website and connect with them on social media:
My Cajun Taters & Sausage combines rich, meaty andouille sausages and tender fingerling Idaho® potatoes bathed in Cajun spice. As far as I’m concerned, there’s nothing that screams “football” more than meat & potatoes. That’s especially true here in the South, where football is almost a religion! I’ve lived all over the country and never have I seen anything like it. “Roll Tide” is a greeting, an exclamation, and punctuation in everyday conversation….no matter what is being talked about.
What I love about this particular recipe, is that it is an easy “sheet pan meal.”
Meaning you just mix it up, spread it on a sheet pan and bake it all together. You can’t get much simpler than that!
My eagle-eyed assistant is checking it out as it heads to the oven.
And just a short time later, it’s a touch down!
Cajun Taters & Sausage
- 1 1/2 lb fingerling Idaho® potatoes
- 1 red onion
- 1 honeycrisp apple, or other baking apple
- 1 lb andouille sausage links
- 3 Tb extra virgin olive oil
- 2 Tb honey
- 1/2 tsp freshly ground black pepper
- 1/2 tsp sea salt
- 2 tsp Cajun seasoning, see my recipe for a homemade version
- To begin, preheat your oven to 400 degrees.
- Line a sheet baking pan with a silpat or parchment paper. (Your sheet pan should have sides.) Set that aside for now.
- Wash the potatoes. There's no need to peel these, simply trim off any little eyes or rough spots on the skin. It's doubtful you'll find many with fingerlings. Cut the potatoes in half down the center. For larger potatoes, cut those in half again, cross-ways. You want the pieces to all be about the same size, so that they cook evenly. Place the potatoes in a mixing bowl.
- Trim the ends from the onion, discard the ends and the skins. Cut the onion into wedges, vertically. Add those to the mixing bowl.
- Core the apple, cut it into wedges, then cut the wedges in half. Add those to the potatoes and onion.
- Now to finish this up. Drizzle the oil and honey all over the mixture. Give it a stir to coat.
- Sprinkle the salt, pepper and Cajun seasoning over all of it. Give it another stir to coat.
- Spread the mixture over your prepared baking sheet.
- Finally, cut the andouille sausage links in half. Arrange them among the pan's contents.
- Bake this all for 30 minutes, or until it is golden and cooked through.
Nutritional information is auto-generated and the accuracy is not guaranteed.