palebluedot
Active Member
This recipe was sent to me from a ham radio operator in Eunice, Louisiana With a pan of fresh cornbread, it's good eatin.
CAJUN TATERS
2-3 lbs. Irish potatoes (peeled & cubed)
1 Large onion (diced)
2 Bell peppers (diced)
1 cup green onion tops (chopped)
¼ capful Zatarians concentrated crab boil (small bottle)
¾ stick Parkay margarine
1 tsp table salt
2 lbs. hickory smoked pork link sausage (cut in ½ inch pieces)
Tony Cacheres’s Creole seasoning (sprinkle over cubed potatoes in bowl
& mix in well)
2 cups water
Prepare all ingredients and place in rice cooker or large pot and mix well.
Cook until rice cooker cuts off or if using a pot until the taters are soft.
All ingredients are available at our local Walmart. Don't know if the Zatarians & Tony Cacheres's is available everywhere. WARNING: When using the concentrated crab boil be sure not to overdo this (1/4 cap full) and I ain't kidding - this is powerful stuff. Enjoy !!
CAJUN TATERS
2-3 lbs. Irish potatoes (peeled & cubed)
1 Large onion (diced)
2 Bell peppers (diced)
1 cup green onion tops (chopped)
¼ capful Zatarians concentrated crab boil (small bottle)
¾ stick Parkay margarine
1 tsp table salt
2 lbs. hickory smoked pork link sausage (cut in ½ inch pieces)
Tony Cacheres’s Creole seasoning (sprinkle over cubed potatoes in bowl
& mix in well)
2 cups water
Prepare all ingredients and place in rice cooker or large pot and mix well.
Cook until rice cooker cuts off or if using a pot until the taters are soft.
All ingredients are available at our local Walmart. Don't know if the Zatarians & Tony Cacheres's is available everywhere. WARNING: When using the concentrated crab boil be sure not to overdo this (1/4 cap full) and I ain't kidding - this is powerful stuff. Enjoy !!