Crockpot Swamp Potatoes with Sausage
Crockpot swamp potatoes are a hearty mix of potatoes, smoked sausage, peppers and cheese. It is a Southern-style, one-pot dinner that cooks on its own and feeds a crowd.
8
servings20
minutes6
hoursPotatoes and smoked sausage cook with peppers and onion in a seasoned sauce. Cheese melts over the top at the end.
Ingredients
2 lb red or gold potatoes, scrubbed and cut into 3/4-inch cubes
1 lb smoked sausage, sliced into coins
1 large yellow onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 can (10 oz) diced tomatoes with green chiles
1 can (10.5 oz) cream of mushroom soup
1/2 cup chicken broth
1 tsp smoked paprika
1 tsp Cajun seasoning
1/2 tsp black pepper
2 cups shredded cheddar
3 green onions, sliced
Directions
- Spray a 6-quart slow cooker with nonstick spray.
- Put half the potatoes in the bottom of the slow cooker and top with half the onion, peppers and sausage.
- Repeat with the rest of the potatoes, onion, peppers and sausage.
- In a bowl, whisk the soup, tomatoes with green chiles, broth, garlic, paprika, Cajun seasoning and pepper.
- Pour the sauce over everything. Do not stir.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 1/2 to 4 hours. The potatoes should be fork-tender.
- Stir gently to coat the potatoes in the sauce.
- Sprinkle the cheddar over the top.
- Cover and cook 15 minutes on HIGH until the cheese melts.
- Top with green onions and serve hot from the pot.
Notes
- Use Italian sausage, or add cooked bacon pieces. Cut the potatoes into even pieces or they cook unevenly. Keep leftovers in the fridge for 4 days. Reheat in a skillet for crisp edges. Serve with cornbread and a green vegetable.
Why swamp potatoes are a slow cooker meal
Swamp potatoes are a Southern-style dish of potatoes, smoked sausage, peppers and cheese, and it cooks well in a crockpot. The sausage gives off smoky juices that seep into the potatoes, and the soup and tomatoes make a creamy, spiced sauce. It is a comforting one-pot dinner.
Six to seven hours on low turns the potatoes tender and the peppers soft. The cheese goes on at the end and melts into a savory topping. It is easy, budget-friendly and feeds a big family, with no need for sides. It is a good dish to carry to a potluck, and it holds well on the warm setting for a couple of hours.
Ingredient notes
Potatoes: Red or gold potatoes hold their shape. Cut them into 3/4 inch chunks so they cook evenly.
Smoked sausage: Choose a good smoked sausage, and slice it into coins. Andouille adds heat, and kielbasa is milder.
Bell peppers and onion: Dice them in similar sizes. They soften into the sauce and add sweetness.
Cream of mushroom soup: It makes the creamy base. Use a can of 10.5 ounces and thin it with a splash of chicken broth.
Diced tomatoes with green chile: They bring acid and a little heat, and help balance the richness.
Cajun seasoning and smoked paprika: Together they give the dish a warm, smoky flavor. Check the salt in your seasoning blend, since some are very salty.
Tips for the best result
Cut potatoes evenly: This is the most common mistake. Uneven pieces cook at different rates, so some are mushy and others hard. Aim for pieces about the same size.
Do not add the cheese early: Stir in the cheddar in the last 15 minutes, and let it melt under the lid. Cheese cooked for hours turns greasy and separates.
Layer the potatoes at the bottom: They need the most heat and liquid. Put them on the bottom, then the sausage and vegetables on top. Stir the pot once halfway through if you are home, which moves the potatoes around so they cook evenly. Check a potato with a fork before adding the cheese. Taste the sauce before serving, and add a splash of broth if it seems thick, or a pinch of salt if it tastes flat.
Swaps and variations
Use chicken sausage or ham in place of smoked sausage, or leave it out and add beans for a vegetarian dish. Sweet potatoes can replace half of the white potatoes. Use pepper jack for extra heat.
What does not work is using thin-skinned baby potatoes cut into tiny pieces. They break down and make the dish mushy. A can of drained black beans or a handful of frozen corn can stretch the dish further. Brown the sausage in a skillet first if you want a deeper, roasted flavor.
What to serve with it
Serve in big bowls with a green salad or steamed green beans. Cornbread is a good partner, and hot sauce on the table is welcome. Garnish with green onions and a spoonful of sour cream. For a casual dinner, put out a bowl of hot sauce, a stack of paper towels and a pitcher of iced tea, and let everyone dig in.
Storing, freezing and reheating
Keep leftovers in the fridge for up to 4 days. Freezing is not ideal, since the potatoes turn grainy.
Reheat in the microwave or in a skillet with a splash of broth, until hot all the way through. It tastes best the next day, once the sauce has soaked into the potatoes.
Crockpot Swamp Potatoes with Sausage at a glance
- Prep time: 20 minutes
- Cooking time: 6 hours
- Servings: 8 servings
- Ingredients: 14, led by red or gold potatoes, smoked sausage, yellow onion, green bell pepper
Tips for Crockpot Swamp Potatoes with Sausage
Use Italian sausage, or add cooked bacon pieces. Cut the potatoes into even pieces or they cook unevenly. Keep leftovers in the fridge for 4 days. Reheat in a skillet for crisp edges. Serve with cornbread and a green vegetable.
Crockpot Swamp Potatoes with Sausage FAQ
How long does Crockpot Swamp Potatoes with Sausage take?
Crockpot Swamp Potatoes with Sausage takes 6 hours of cooking after 20 minutes of prep.
How many people does Crockpot Swamp Potatoes with Sausage serve?
This recipe makes 8 servings.
What do I need to make Crockpot Swamp Potatoes with Sausage?
14 ingredients, led by red or gold potatoes, smoked sausage, yellow onion, green bell pepper. Amounts are in the recipe card above.
