📝 About This Recipe
This soul-warming classic is a cornerstone of Cajun home cooking, representing the 'smothering' technique known as étouffée. Fresh snap beans and waxy potatoes are slow-simmered in a rich, savory gravy fortified by smoked meats and the holy trinity of aromatics. It is a dish that transforms humble garden vegetables into a deeply flavorful masterpiece, perfect as a hearty side or a comforting main course over rice.
🥗 Ingredients
The Meat Base
- 4 slices Thick-cut Bacon (diced into 1/2-inch pieces)
- 4 ounces Tasso Ham or Smoked Andouille (finely diced for deep smoky flavor)
The Holy Trinity & Aromatics
- 1 medium Yellow Onion (finely diced)
- 1/2 cup Green Bell Pepper (diced)
- 1/2 cup Celery (finely sliced)
- 3 cloves Garlic (minced)
Vegetables and Liquid
- 1.5 pounds Fresh Green Beans (trimmed and snapped into 2-inch pieces)
- 1 pound Red Bliss or Yukon Gold Potatoes (peeled and cut into 1-inch cubes)
- 2.5 cups Chicken Stock (low sodium preferred)
- 1 tablespoon Worcestershire Sauce
Seasonings
- 1.5 teaspoons Cajun Seasoning (adjust based on salt preference)
- 1/2 teaspoon Dried Thyme
- 1 piece Bay Leaf (whole)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/8 teaspoon Cayenne Pepper (optional for extra heat)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until the fat has rendered and the bacon is starting to crisp, about 5-7 minutes.
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2
Add the diced Tasso ham or Andouille sausage to the pot. Sauté for another 3-4 minutes until the edges are browned and the pot is fragrant with smoke.
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3
Stir in the 'Holy Trinity': the onion, bell pepper, and celery. Cook until the onions are translucent and soft, approximately 6-8 minutes, scraping the bottom of the pot to release any flavorful browned bits (fond).
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4
Add the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it burn.
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5
Incorporate the green beans and potato cubes into the pot. Stir well to coat the vegetables in the rendered fat and aromatics.
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6
Season the mixture with the Cajun seasoning, dried thyme, black pepper, and cayenne (if using). Add the bay leaf.
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7
Pour in the chicken stock and Worcestershire sauce. The liquid should almost cover the vegetables but not quite submerge them completely.
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8
Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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9
Simmer gently for 45-50 minutes. This is the 'smothering' process where the beans become tender and the potatoes release starch to thicken the liquid.
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10
Remove the lid during the last 10 minutes of cooking. If the sauce is too thin, increase the heat slightly to reduce the liquid until it coats the back of a spoon.
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11
Check the potatoes for tenderness; they should be soft but not falling apart. Taste and adjust salt or seasoning if necessary.
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12
Discard the bay leaf and serve warm, ensuring every portion gets a generous ladle of the savory pot liquor.
💡 Chef's Tips
Always use fresh green beans for the best texture; canned or frozen will become too mushy during the long smothering process. If you cannot find Tasso ham, use a high-quality smoked ham hock or extra Andouille sausage for that essential smoky depth. Be cautious with additional salt, as Cajun seasoning, bacon, and Tasso are already quite salty. For a thicker 'gravy,' smash one or two of the cooked potato cubes against the side of the pot and stir back in. This dish actually tastes better the next day after the flavors have had time to fully marry in the refrigerator.
🍽️ Serving Suggestions
Serve as a side dish alongside Blackened Catfish or Crispy Fried Chicken. Ladle over a bed of fluffy white long-grain rice for a traditional Louisiana meal. Pair with a side of buttery, sweet cornbread to soak up the delicious pot liquor. Serve with a chilled glass of sweetened iced tea or a crisp Abita Amber beer. Add a dash of Louisiana-style hot sauce at the table for those who enjoy an extra kick.