• Tommy Centola

Smothered Potatoes

This week I am featuring two smothered dishes cooked in Cast Iron skillets. This first one can either be served as an entree or a side dish.


1 tablespoon Olive Oil

2 pounds Smoked Sausage, thinly sliced

3 cups Red Onions, chopped

1 large Bell Pepper. chopped

1 cup Celery, sliced

4 1/2 sounds bBaking Potatoes, peeled and cut into 2-inch pieces

2 cups Chicken Stock

2 tablespoons Garlic, minced

Creole Seasoning, to taste

Freshly ground Black pepper, to taste

Hot Sauce, to taste

1 cup Green Onions, chopped


Heat olive il in a cast iron skillet set over medium hea-high heat. Add sausage and cook, stirring occasionally, until browned, 8 to 10 minutes. Remove sausage and drain in a colander, Sauté red onions, bell pepper and celery until softened, about 10 minutes. Return sausage to skillet. Add potatoes and stock. Add spices and hot sauce, cover, reduce heat to low, and cook until all stock is absorbed, about 1 hour. Garnish with green onions.


Enjoy!!!


Good Cooking, Good Eating and Good Living!!!

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