down home issue
1 pound Rouses Smoked Sausage
4 pounds of russet or Yukon Gold potatoes, scrubbed
2 large white onions
1 bunch green onions
3 tablespoons butter
1 pound small shrimp, peeled and deveined
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons Tony Chachere’s Creole seasoning
Salt and pepper, to taste
Slice sausage into 1-inch rounds. Cut the potatoes in half. Dice the white and green onions.
Melt the butter in a large cast-iron skillet over medium heat, then add the potatoes, white and green onions, and smoked sausage. Cover with a lid and let cook for a few minutes. Add just enough water to cover the potatoes, then cover with the lid again and cook for 15 minutes.
When the potatoes are almost done, add the shrimp and season with onion powder, garlic powder and Tony Chachere’s. Cook without a lid until the potatoes are fork-tender and the shrimp are fully cooked. Season with salt and pepper, to taste.