Prep Time: 20 mins | Cook Time: 4 hrs | Yield: 6 servings
The perfect one-pot meal with Cajun-style andouille sausage, quartered red potatoes, fresh green beans, and sliced mushrooms. This slow cooker recipe has been one of my favourites for many years now. It’s quick to prep with only a few simple ingredients. For a maximum favour, make sure not to forget to drizzle the buttery broth over the potatoes. Incredibly delicious even your picky eaters will love this!
INGREDIENTS
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1/2 c. chicken broth
1 (12 ounces) package cajun style andouille sausage
1 1/2 lbs (24 ounces) red potatoes
1 1/2 lbs (24 ounces) green beans
1/2 lb (8 ounces) white mushrooms
4 teaspoons cajun seasoning
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
4 tablespoons butter
How to make Slow Cooker Cajun Sausage, Potatoes and Green Beans
Step 1: Into the slow cooker, pour in the chicken broth.
Step 2: Into thin quarter-inch pieces, slice the sausage. Into inch cubes or chunks, cut the red potatoes. Wash the green beans and trim the ends. Slice the mushrooms into quarters. Then, add them all into the slow cooker.
Step 3: Season with Cajun seasoning, salt, and pepper. Stir with a spoon.
Step 4: Into 8 pieces, cut the butter, and toss them in the slow cooker.
Step 5: Cover with the lid, set on low, and cook for 4 hours until the potatoes are tender.
Step 6: Stir the mixture gently, then scoop onto serving plates or bowls. Serve and enjoy!
NOTES:
Feel free to substitute andouille with kielbasa sausage and use other seasonings such as Montreal chicken seasoning or lemon pepper seasoning.
For this recipe, I would not recommend using canned green beans only fresh.
If you chose to omit the mushrooms, that’s fine.
For the potatoes, you can use any variety you want like yellow potatoes or russet. If using yellow potatoes, cook the same as the red. For russet potatoes, peel and cook a little longer (add 1 hour to the cooking time).
NUTRITION FACTS:
Serving Size: 1/6 of recipe, Calories: 368 | Sugar: 3g | Sodium: 1036mg | Fat: 23g | Carbohydrates: 44g | Protein: 13g
Ingredients
- 1/2 c. chicken broth
- 1 (12 ounces) package cajun style andouille sausage
- 1 1/2 lbs (24 ounces) red potatoes
- 1 1/2 lbs (24 ounces) green beans
- 1/2 lb (8 ounces) white mushrooms
- 4 teaspoons cajun seasoning
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 tablespoons butter
Instructions
Step 1: Into the slow cooker, pour in the chicken broth.
Step 2: Into thin quarter-inch pieces, slice the sausage. Into inch cubes or chunks, cut the red potatoes. Wash the green beans and trim the ends. Slice the mushrooms into quarters. Then, add them all into the slow cooker.
Step 3: Season with Cajun seasoning, salt, and pepper. Stir with a spoon.
Step 4: Into 8 pieces, cut the butter, and toss them in the slow cooker.
Step 5: Cover with the lid, set on low, and cook for 4 hours until the potatoes are tender.
Step 6: Stir the mixture gently, then scoop onto serving plates or bowls. Serve and enjoy!
Notes
Feel free to substitute andouille with kielbasa sausage and use other seasonings such as Montreal chicken seasoning or lemon pepper seasoning. For this recipe, I would not recommend using canned green beans only fresh. If you chose to omit the mushrooms, that’s fine. For the potatoes, you can use any variety you want like yellow potatoes or russet. If using yellow potatoes, cook the same as the red. For russet potatoes, peel and cook a little longer (add 1 hour to the cooking time).
