Can I use a different type of sausage?

Yes. Spicy Italian, smoked kielbasa, or even diced ham work well; adjust seasoning to balance heat and smokiness.

How do I know when the potatoes are done?

Pierce a baby potato with a fork—it should slide through easily without resistance, usually 15–20 minutes of simmering.

Can I make this ahead?

Yes. Prepare through step 4, cool, refrigerate up to 3 days, then reheat gently on the stovetop with a splash of stock to restore gravy consistency.

What if my gravy is too thin?

Mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the simmering gravy until it reaches desired thickness.

Can I use frozen green beans?

Fresh is preferred for texture, but thawed frozen beans work; reduce simmering time by 5–10 minutes to avoid mushiness.

Smothered Green Beans with Sausage and Potatoes

Name: Smothered Green Beans with Sausage and Potatoes
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 1 lb fresh green beans; 5 strips bacon; 12 oz andouille sausage; 2 tbsp all-purpose flour; 1 medium yellow onion; 4 cloves garlic; 4 cups chicken stock; 1 lb baby red potatoes; Cajun seasoning, to taste; Garlic and herb seasoning, to taste; Garlic salt, to taste; Black pepper, to taste; Cooked white rice, for serving

CookOSBeta

Smothered Green Beans with Sausage and Potatoes | CookOS

Ingredients

1 lb fresh green beans
5 strips bacon
12 oz andouille sausage
2 tbsp all-purpose flour
1 medium yellow onion
4 cloves garlic
4 cups chicken stock
1 lb baby red potatoes
Cajun seasoning, to taste
Garlic and herb seasoning, to taste
Garlic salt, to taste
Black pepper, to taste
Cooked white rice, for servingoptional

13 Ingredients

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Instructions

1
Trim the ends off the fresh green beans and cut them in half.
2
In a large Dutch oven or heavy-bottomed pot over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon, leaving the rendered fat in the pot.
3
Add the sliced andouille sausage to the bacon grease and cook until nicely browned. Remove the sausage and set aside.
4
Sprinkle the all-purpose flour into the hot grease and whisk constantly to create a light roux. Cook for about 3 minutes.
5
Add the chopped onion to the roux and cook until softened.
6
Stir in the minced garlic and cook for another minute until fragrant.
7
Season with Cajun seasoning, then pour in a small amount of chicken stock to deglaze the pot, scraping up any browned bits from the bottom.
8
Add the prepared green beans to the pot, stir to coat, and let them steam for about 10 minutes.
9
Pour in enough chicken stock to almost cover the green beans. Bring the mixture to a boil, then reduce the heat to a simmer.
10
Season with more Cajun seasoning and the garlic & herb seasoning. Simmer for 30 minutes.
11
Add the halved baby red potatoes to the pot. Stir, cover with a lid, and continue to simmer for another 30 minutes, or until the potatoes are fork-tender.
12
Remove the lid and allow the liquid to cook down and thicken to your desired consistency.
13
Adjust seasoning with garlic salt and black pepper to taste.
14
Return the cooked bacon and sausage to the pot and stir to combine.
15
Serve hot, either as a side dish or over a bed of cooked white rice.