Name: Crockpot Swamp Potatoes
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6 servings
Ingredients: 2 pound baby red potatoes (halved); 1 pound smoked sausage (andouille or kielbasa, sliced ½ inch thick); 12 ounce fresh green beans (trimmed); 1 medium yellow onion (chopped); 4 clove garlic cloves (minced); 1 tablespoon Cajun seasoning; 1 teaspoon smoked paprika; ½ teaspoon kosher salt; ½ teaspoon black pepper; 1 cup low-sodium chicken broth; 8 tablespoon unsalted butter (cubed); 2 tablespoon fresh parsley (chopped)

Instructions

Layer
Layer:
Add 2 pounds halved baby red potatoes, 1 pound sliced smoked sausage, 1 chopped yellow onion, and 4 minced garlic cloves to a 6-quart crockpot.
Season
Season:
Sprinkle with 1 tablespoon Cajun seasoning, 1 teaspoon smoked paprika, ½ teaspoon kosher salt, and ½ teaspoon black pepper and toss to coat. Pour in 1 cup low-sodium chicken broth.
Slow cook
Slow cook:
Scatter 8 tablespoons cubed unsalted butter over the top. Cover and cook the swamp potatoes on LOW for 4 hours or on HIGH for 2 hours.
Add the green beans
Add the green beans:
Stir in 12 ounces trimmed green beans, cover, and cook on LOW for 2 hours more or on HIGH for 1 hour, until the potatoes are fork-tender and the green beans are tender but still bright.
Serve
Serve:
Gently stir the swamp potatoes to coat everything in the buttery broth, taste, and add up to ¼ teaspoon more kosher salt if needed. Sprinkle with 2 tablespoons chopped fresh parsley and serve.

Tips

Adding the green beans later keeps them from turning gray and mushy. Andouille sausage brings the most Cajun heat, while kielbasa is milder and kid-friendly. For crispy edges, spread the cooked swamp potatoes on a sheet pan and broil for 4 to 5 minutes.

Storage

Store leftover swamp potatoes in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat for 6 to 8 minutes. Freezing isn't recommended, because the potatoes turn grainy.