Easy Baked Jambalaya

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An incredibly simple but delicious baked jambalaya with chicken and sausage based on Mal's Jambalaya recipe from the HGTV show Home Town.

Author: Mandy Rivers | Updated: 8/16/26

This "dump and bake" jambalaya recipe has blown my mind. It is delicious and, if I'm being honest, I wasn't expecting it to be so good because it is ridiculously easy!

The recipe comes from Mallorie Raspberry from the HGTV show Home Town. Everyone on the show makes such a fuss about it, that I HAD to try it!

Some of the ingredients surprised me and, again, if I'm being honest, didn't think would make something worth all the fuss but, y'all, this is recipe is really, really good and I am 100% adding it to my regular rotation!

I adore Home Town and have watched all seasons from start to finish several times now. It's the thing I watch before going to bed. It inspires me and it reminds me of my own home town so it's the perfect way to end my day.

I've watched it so much I have come to adore all of the supporting cast members. Erin and Ben Napier are the stars (and are precious and talented and kind and genuine and I just love them) but the people they surround themselves with remind me SO MUCH of my own home town that I look forward to seeing them too.

I mean, it's kinda weird that I know the tile guy's name is Mr. David and the flooring guru's name is Mr. Mike, right? Then there's the contractor, Tony and cabinet makers, Dustin and Stubbs, and the female plumbers (which I especially dig because once upon a time I was a licensed journeyman plumber and service manager for a plumbing company!).

Then there are the Napier's friends who often appear on the show and the reason I'm bringing you this recipe! Through the seasons, there are several episodes that mention Erin's best friend, Mallorie's jambalaya recipe.

Mal's jambalaya is a baked version that's unlike most jambalaya recipes I've seen. But two things made me want to make it: 1 - it's EASY and 2 - everyone on the show raves about it!

The Home Town women often make this jambalaya when covered dishes and frozen casseroles are called for. Whether they're stocking expectant mothers' freezers or rallying the meal train for funerals, this jambalaya is always on the menu!

You can find the original recipe in the Laurel Mercantile Co's Family Recipes & Stories (Vol 1) cookbook which is an "informal field guide of the family recipes that come out of our ovens the most, from Mammaw Ouida’s Buttermilk Biscuits to Mallorie’s Famous Jambalaya, Erin’s Spaghetti and Meatballs and Big Ben's Chili." 

I'm not going to post the recipe verbatim because, as a recipe publisher, I know how much it stinks when online content creators take something you've invested your time, heart and money in and republish it on their sites.

But I will share how I made this (which is almost exactly the same) and tell you what changes I made, suggestions I have and why!

INGREDIENTS & NOTES

Again, some of the ingredients may surprise you but y'all, trust me, you have to try it because it is as delicious as it is easy!

• Rotel & Tomato Sauce - I thought this was going to be way too tomatoey with a full 15-oz can of tomato sauce but I loved it! I imagine you could make this with a smaller can if you'd like (maybe add 1/2 cup water if using the 8-oz can of tomato sauce).
• French Onion Soup & Beef Consommé - These are the ingredients that really made me scratch my head but both offer a depth of flavor, and I think may be the reason the jambalaya tastes so good even though we're not browning any of the meat or sautéing the vegetables. 
• Diced Green Bell Pepper & Onions - The original recipe just reads to use "a handful of each" but I used one small bell pepper and one medium yellow onion.
• Seasoning - Mal's recipe uses 1 teaspoon salt and 1 teaspoon Tony Chachere's. I omitted the salt and used 1 tablespoon Tony Chachere's Creole seasoning. 
• Sausage - I used one pound Hillshire Farm's smoked sausage. The recipe just reads to use 14-16 oz sausage so I imagine you can use andouille, smoked sausage or kielbasa. I struggled with adding the sausage without browning it first but I was determined to cook this the original way and was pleasantly surprised with the outcome!
• Chicken - The recipe says to use the meat from one rotisserie chicken but I simply added 5 chicken thighs on top of the mixture and let them cook with everything else. When the rice was done, I removed the chicken, cut it up, then stirred it in to the jambalaya. I think you can use whatever you want... leftover diced chicken, rotisserie chicken, a few chopped boiled breasts, canned chicken, or do like I did and just cook the chicken on top of the rice.
• Butter - YES! If the recipe didn't already have it, I would have added it! We're going to melt a stick of butter and stir it in to everything before it gets baked.
• Rice - use uncooked extra long-grain white rice. I have no idea how to substitute minute rice, brown rice, basmati or jasmine because they all require different amounts of liquid and have different cooking times.

MORE MAIN DISHES WITH RICE

SOUTHERN-STYLE CROCK POT CHICKEN & RICE - An easy slow cooker recipe for a Carolina favorite made with tender stewed chicken and long grain rice. 

SHRIMP DELICATE - An easy Cajun recipe from Louisiana with shrimp cooked in a silky, flavor-packed sauce or gravy (much like an easy étouffée) served over rice. 

COUNTRY-STYLE RIBS & RICE - An old-school Southern recipe made with rice cooked in a rich stock made from slowly cooked country-style pork ribs. 

CHICKEN & MUSHROOM RICE - A quick and easy skillet meal recipe with savory chicken and buttery mushrooms cooked with rice in one pan. 

Dear Home Town crew,

If you stumble upon this, please tell little Miss Lucy that I think she is just precious! She has a confidence and curiosity I prayed for my own girls to have (which they do!) so she reminds me of my now grown-up girls when they were little.

Oh, and tell Ben I have a new name for the "cocktail rail". I couldn't remember what it was called when you add the board on top of porch railing and mistakenly called it a "beer pier" and now I can't NOT call it that. Every time I walk onto somebody's porch, I think to myself, "Well, I see you've got yourself a nice beer pier there!" then cringe at myself. 

Recipe for Easy Baked Jambalaya

Easy Baked Jambalaya

Yield: 10 Servings

Author: Mandy Rivers

Prep time: 5 MinCook time: 1 H & 30 MInactive time: 10 MinTotal time: 1 H & 45 M

An incredibly simple but delicious baked jambalaya with chicken and sausage based on Mal's Jambalaya recipe from the HGTV show Home Town.

Ingredients

• 1 10-oz can rotel
• 1 15-oz can tomato sauce
• 1 10-oz can French Onion soup
• 1 10-0z can beef consommé
• 1 bell pepper, diced
• 1 medium onion, diced
• 1 tablespoon minced garlic
• 1 tablespoon Tony Chachere's Creole Seasoning
• 1 lb smoked sausage or andouille
• 2 cups extra long-grain rice
• 1 stick (1/2 cup) butter, melted
• 4-5 chicken thighs (see notes)

Instructions

1. Preheat oven to 375 degrees.
2. Combine canned ingredients, peppers, onions, garlic and Creole seasoning in a large bowl.
3. Cut sausage into bite-sized pieces then add to bowl.
4. Stir in rice and butter the pour everything into a large baking dish.
5. Place uncooked chicken thighs on top then sprinkle with black pepper.
6. Cover dish tightly with 2 layers of aluminum foil then bake for 1 hour and 15 minutes.
7. Uncover dish then remove chicken to a cutting board. Stir rice well then recover with foil.
8. Wait 10 minutes then cut chicken into bite-sized pieces and stir into jambalaya.

Notes

• The original recipe says to use one rotisserie chicken (which you can absolutely do!) You can use whatever you want... leftover diced chicken, rotisserie chicken, a few chopped boiled breasts or canned chicken. If using COOKED chicken, stir chicken with rice in Step 7, recover with foil then let rest 10-15 minutes to heat the chicken through.
• Substitute uncooked chicken breasts for thighs if desired.
• Use 3-quart sized dish or larger. You will need at least 1/2-inch between the uncooked mixture and the top of the dish. Don't use a smaller, deep dish as the rice will need lots of surface area to cook correctly.
• See notes above the recipe card for information on all of the other ingredients. 
• Recipe updated 8/17/26 to increase oven temp from 350 to 375 and shorten the cooking time by 15 minutes.

Author: Mandy Rivers

https://www.southyourmouth.com/2026/01/easy-baked-jambalaya.html

Images and text © South Your Mouth LLC 2026

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Crock Pot Cajun Cabbage Stew

Home » Crock Pot » Cajun Cabbage Stew

This hearty slow cooker stew made with cabbage, potatoes, smoked sausage and a Cajun kick is an easy comfort food recipe perfect for busy days and cool weather!

This recipe is mostly based on my original stove-top recipe for Cabbage Stew but heavily influenced by my recipe for Cajun Crock Pot Cabbage, Sausage & Potatoes. 

Let's just say, if the those two recipes had a baby, it would be this one!

And I can't even tell you which one I like best! I love cabbage with the passion only a 50-yr old woman who grew up in the country could!

4 REASONS I LOVE THIS CROCK POT RECIPE

IT'S TRULY EASY - No browning, searing or even stirring required! Seriously, you don't stir it until it's done (read more about that in the FAQ below).

IT COMBINES INGREDIENTS THAT JUST GO TOGETHER - Cabbage, potatoes and smoked sausage just go together. I have several recipes with them that I'll share below.

IT'S PERFECT FOR LEFTOVER HAM - While I love smoked sausage, I've got to add a big, meaty ham bone to the list of things that go with cabbage and potatoes too! See below in the FAQ about how to do it!

IT'S VERSITLE SO MAKE IT YOUR WAY - If you aren't feeling the Cajun vibe, simply omit the seasoning and add salt and pepper instead. Don't want to use Cream of Celery soup? Leave it out or use another variety instead. Want to use andouille or kielbasa? Go for it!

HOW TO MAKE CROCK POT CAJUN CABBAGE STEW

The recipe card below will give you detailed, printable instructions and a full ingredients list but, at a glance, this is all you have to do:

1. Add potatoes, onions, carrots and condensed soup to a large crock pot. 
2. Add cabbage and seasonings then pour broth over everything
3. Cut butter into thin pats then arrange over cabbage.
4. Top it all with sliced smoked sausage then cook.

6 FAQ ON CROCK POT CAJUN CABBAGE STEW

1. Is there a reason the cabbage and sausage are cooked on top of everything else?  Yes, ma'am! Both will overcook if submerged in the liquid this long. This is also the reason the recipe reads not to stir until the end. 

2. Can I use olive oil or bacon grease instead of butter?  Absolutely! Feel free to use a combination too. All three are excellent in this recipe!

3. Can I use leftover ham in this recipe?  HECK YES! Use about 4 cups ham pieces. If you have a ham bone and the time, cook down the bone in a covered pot with 4 cups water then use the broth instead of chicken broth. 

4. Which Cajun seasoning is the best?  I use Tony Chachere's Creole Seasoning and LOVE it. It is a little on the spicy side so consider using a teaspoon less if you're worried about the heat.

5. Can I use a different condensed soup?  Yes! I've tried several and think the Cream of Celery is BEST in this but mushroom or chicken will work too. I tried it once with Cream of Onion and didn't love the results, though.

6. Which type of potatoes work best?  Any will work! Waxier potatoes like Yukon Gold or red potatoes hold up a little better BUT I also kinda like the way russet potatoes get a little smooshy. It's all up to you and what you like best.

MORE CABBAGE RECIPES TO TRY

Southern-Style Smothered Cabbage & Potatoes - A simple homestyle recipe for tender potatoes smothered in fried cabbage and onions cooked with bacon. 

Southern Cooked Cabbage - A simple recipe for fried cabbage cooked the Southern way by sautéing in bacon grease then slowly cooking until tender. 

Braised Pork & Cabbage - A rustic recipe with cabbage and fork-tender pork pieces cooked down in a light tomato broth with caramelized and crispy bits on top. 

Cajun Crock Pot Cabbage, Sausage & Potatoes - Cabbage, smoked sausage, potatoes and Cajun seasoning in a slow cooker recipe based on the viral TikTok recipe for Swamp Potatoes. 

Cabbage Stew - An easy, hearty stew recipe made with cabbage, potatoes, smoked sausage, kielbasa or leftover ham.

Recipe for Crock Pot Cajun Cabbage Stew

Crock Pot Cajun Cabbage Stew

Yield: 8 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinCook time: 4 HourTotal time: 4 H & 15 M

This hearty slow cooker stew made with cabbage, potatoes, smoked sausage and a Cajun kick is an easy comfort food recipe perfect for busy days and cool weather!

Ingredients

• 5-6 potatoes, cut into 1" cubes
• 1 large onion, chopped
• 2 large carrots, chopped
• 1 can Cream of Celery soup
• 1 medium cabbage, cut into 1" pieces
• 1 tablespoon Cajun seasoning
• 1/2 teaspoon dried thyme
• 4 cups chicken broth
• 6 tablespoons butter
• 1 lb smoked sausage, sliced

Instructions

1. Add potatoes, onions and carrots to a large crock pot. Spoon/dollop condensed soup over vegetables. 5-6 potatoes, 1 onion, 2 carrots, 1 can soup
2. Add cabbage, Cajun seasoning and thyme then pour broth evenly over everything. 1 cabbage, 1 Tbsp creole seasoning, 1/2 tsp thyme, 4 c. broth
3. Cut butter into thin pats then arrange over cabbage. 6 Tbsp butter
4. Arrange smoked sausage evenly over everything, cover then cook, without stirring, on High 3-4 hours or Low 6-7 hours or until potatoes are tender. 1 lb sausage
5. Turn off heat, stir well then let rest, uncovered at least 10 minutes before serving.

Notes

• Use smoked sausage, kielbasa, andouille or leftover ham (about 4 cups cubed).
• You'll need about 6 cups of cubes potatoes.
• If using russets, you'll want to peel the potatoes. If using waxier potatoes with thinner skin (Yukon gold, red potatoes, etc.) feel free to leave the skin on. 
• I've tried it with a couple varieties but I definitely like Cream of Celery best.
• Stirring the cabbage and sausage into the stew will cause both to overcook.

https://www.southyourmouth.com/2025/09/crock-pot-cajun-cabbage-stew.html

Images and text © South Your Mouth LLC 2025

Crock Pot Cajun Cabbage Stew, crock pot, slow cooker, cajun, cabbage stew, smoked sausage, andouille, kielbasa, leftover ham, potatoes, best, how to, southern, recipe, slow cooker Cajun Cabbage Stew

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Cajun Crock Pot Cabbage, Sausage & Potatoes

Home » Crock Pot » Cajun Crock Pot Cabbage, Sausage & Potatoes

Cabbage, smoked sausage, potatoes and Cajun seasoning in a slow cooker recipe based on the viral TikTok recipe for Swamp Potatoes.

Ever since I first made the Swamp Potatoes, I have been obsessed with the recipe! I've probably made it a dozen times in the past month and we've eaten every last bit!

Seriously, I can't get over the perfection of it! It's ridiculously easy, perfectly seasoned and one of the best home-cooked recipes I've ever tried with fresh green beans.

So, I got to thinking... what if we made it with cabbage instead of green beans?? And, y'all, I'm so glad I did because the cabbage version is every bit as good!

I'd never made cabbage in a crock pot. I always cook mine down the same way I cook my Collard Greens: in a big skillet with bacon grease, letting the water cook out into a pot likker.

When Southerners cook cabbage like that, we call it Fried Cabbage (or at least we do in my neck of the South) even though it's not fried in a traditional sense, it's really just sauteed. 

ANYway, I was a little leery about trying the Swamp Potatoes with cabbage. And I should not have been, because this mess is delicious!

As I sit here writing this, I popped online to see if anyone else had tried something similar and found a fair amount of crock pot recipes for cabbage, sausage and potatoes.

What surprised me was that almost every recipe included adding 2 cups of chicken broth. Actually, almost all of the recipes were identical 🙄

Lord, y'all, mine would have been cabbage soup if I'd added 2 extra cups of liquid! Trust me, a whole head of cabbage is going to render plenty of liquid. Especially in a slow cooker!

8 FAQ ON CAJUN CROCK POT CABBAGE SAUSAGE & POTATOES

1. What size cabbage should I use?  The batch photographed here was made with a medium-sized 2-lb cabbage. If you'd like more, just buy a bigger cabbage - it will cook the same! I think I'll use a bigger cabbage next time because it cooks down so much and I likes me some cabbage.

2. Should I add liquid?  Nope! The fresh cabbage will create plenty of rendered juices for the potatoes to cook in. Adding any liquid would make this watery and soup-like.

3. Which Cajun seasoning is the best?  I use Tony Chachere's Creole Seasoning and LOVE it.

4. Can I use kielbasa or another type of sausage?  Heck yes! I almost ONLY use Hillshire Farms regular smoked sausage (not all-beef, I don't care for the firmer texture) but any smoked sausage, kielbasa or andouille will work.

5. What kind of potatoes are best in this?  Use "baby", "mini" or "tiny" potatoes (red or gold). You can absolutely use larger potatoes but you'll want to quarter them or cut into pieces about an inch thick. Russet potatoes will cook apart but they still taste great!

6. Why do you use butter AND olive oil (or bacon grease)?  The recipe for Swamp Potatoes uses one stick of butter and this recipe uses about half and half butter and oil/grease (a smidge less actually). I've always cooked cabbage with bacon grease or vegetable oil and I love the end result so I decided to replace half the butter with 3 tablespoons olive oil or bacon grease. 

7. Why not use all bacon grease or oil instead of butter?  Because of the potatoes! Potatoes just neeeeeed a little butter!

8. Can I use all butter instead of adding olive oil or bacon grease?  You sure can! 

MORE CAJUN RECIPES TO TRY!

CHICKEN LAZONE - An easy Cajun pasta recipe made with seasoned chicken pan-fried until golden in butter finished with a creamy, flavor-packed pan sauce. 

CAJUN PASTALAYA - A flavor-packed Cajun pasta recipe made with sausage and chicken – like jambalaya but made with noodles instead of rice. 

BETTER-THAN-BOJANGLES DIRTY RICE - A copycat recipe for Bojangles iconic Cajun dirty rice, made with sausage and a favorite throughout Southern states, especially the Carolinas! 

CAJUN BEANS & RICE - A recipe much like Red Beans & Rice but made with a 15 Bean blend and andouille sausage. Make it on the stove or the crock pot! 

SHRIMP DELICATE - An easy cajun recipe from Louisiana with shrimp cooked in a silky, flavor-packed sauce or gravy (much like an easy étouffée) served over rice. 

CAJUN CRAB DIP - Kick your party up a notch with this simple Cajun seafood dip recipe made with crab meat - serve hot or cold! 

Recipe for Cajun Crock Pot Cabbage, Sausage & Potatoes

Cajun Crock Pot Cabbage, Sausage & Potatoes

Yield: 10 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinCook time: 4 HourTotal time: 4 H & 15 M

Cabbage, smoked sausage and potatoes cook together in a slow cooker with Cajun seasoning for an easy meal or side dish - Based on the viral TikTok recipe for Swamp Potatoes!

Ingredients

• 1 medium cabbage
• 1.5 lbs small potatoes
• 1 large onion, diced
• 1 lb smoked sausage
• 1/4 cup butter
• 3 tablespoons olive oil or bacon grease
• 1 tablespoon Cajun/Creole seasoning
• 1/2 teaspoon pepper
• 1/4 teaspoon dried thyme

Instructions

1. Cut potatoes in half then add to a large crock pot. Sprinkle half of Cajun/Creole seasoning, pepper and thyme evenly over potatoes then top with butter (I cut the butter into cubes but it really doesn't matter because it will melt quickly). 1.5 lbs small potatoes, 1.5 tsp seasoning, 1/2 tsp pepper, 1/4 tsp thyme, 1/4 c. butter
2. Core and cut cabbage into thick slices about an inch thick. Add cabbage and onions to crock pot then sprinkle with remaining Cajun/Creole seasoning. 1 cabbage, 1 onion, 1.5 tsp seasoning
3. Drizzle olive oil or bacon grease over cabbage. 3 Tbsp either
4. Slice sausage then add to crock pot. Cover then cook on High for 4 hours or Low for 6 hours, stirring gently once each hour. 1 lb sausage
5. Serve immediately or set crock pot to Warm until ready to serve.

Notes

• Use "baby", "mini" or "tiny" potatoes (red or gold). You can absolutely use larger potatoes but you'll want to quarter them or cut into pieces about an inch thick. Russet potatoes will cook apart but they still taste great!
• 1.5 lbs of halved small potatoes yields 4 heaping cups.
• I use Tony Chachere's Creole Seasoning in this recipe and 1 tablespoon is the perfect amount. Use whichever Cajun or Creole seasoning you like best. Start with 2 teaspoons then add more as needed (salt content varies greatly so start small).
• Any questions you may have are likely answered in the FAQ section above the recipe card.

https://www.southyourmouth.com/2025/07/cajun-crock-pot-cabbage-sausage-potatoes.html

Images and text © South Your Mouth LLC 2025

Swamp potatoes with cabbage, swamp potatoes, taters, tiktok, cabbage, smothered, cajun, slow cooker, crock pot, smoked sausage, kielbasa, andouille, creole, butter, viral, how to, best, recipe, southern

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Crock Pot Swamp Potatoes

Home » Crock Pot » Crock Pot Swamp Potatoes

Smothered green beans, potatoes and smoked sausage cooked in a slow cooker with butter, onions and Cajun seasoning - the viral TikTok recipe that's insanely delicious!

I've shared almost 1,000 recipes here in the 14 years I've been running this site. I love some more than others but this recipe has to be in my top 20 favorites! On top of being absolutely scrumptious, here are more reasons to love these Swamp Potatoes:

• Easy slow cooker recipe (no extra steps)
• Only 7 ingredients
• Made with fresh vegetables
• Super flavorful and perfectly seasoned
• Works as a side or main dish
• Perfect for potlucks and travels well

As soon as I saw this recipe on TikTok, I knew I had to try it! Obviously, it looked delicious but I was tickled with the name too because, well, when it's all done, it does sort of look like a swamp!

I'm a sucker for clever recipe names and I LOVE slow cooked, smothered green beans so this moved to the top of my to-do list quick like!

I also loved that most recipes I saw used Cajun and Creole seasonings, which, again, brought to mind images of boggy, bayou swamps. Hella clever, right?!

I've seen this made with every seasoning under the sun. Some super heavy with garlic, some with Lipton onion soup mix, and I saw one lady carrying so many spice jars in her arms she dropped some.

Part of what drew me to this recipe was the Cajun/Creole connection and I know those flavors go great with sausage so that's what I made mine with and it was EVERYTHING I hoped it would be!

Use whichever seasonings you like best but if you're looking for a starting point, Tony Chachere's Creole Seasoning is a great jumping-off point.

INGREDIENTS FOR SWAMP POTATOES

• GREEN BEANS - You can use fresh or canned green beans but I definitely like fresh best in this! While canned beans will certainly work, they are pretty wrecked by the time the recipe is done. Fresh beans will hold up longer and well, they taste better too!
• SMALL POTATOES - Use "baby", "mini" or "tiny" potatoes (red or gold) and cut each one in half. You can absolutely use larger potatoes but you'll want to quarter them or cut into pieces about an inch thick.
• SMOKED SAUSAGE - I almost ONLY use Hillshire Farms regular smoked sausage (not all-beef) but any smoked sausage, kielbasa or andouille will work. Seriously something's gotta be like Buy 1 Get 2 Free for me to go with another type and brand.
• ONION -Use one large or two small sweet, white or yellow onions. You want about 2 cups diced onion.
• BUTTER - All recipes I've seen call for 1/2 cup (1 stick) of butter and all that butter is GLORIOUS but after making this a few times, you could totally reduce that if you need to. I wouldn't go less than 1/4 cup (1/2 stick), though.
• SEASONING - I've seen folks throw everything but the kitchen sink at this recipe but my favorite way to season this is with just pepper and Tony Chachere's Creole Seasoning. Make it with what you like best! 

6 FAQ ON SWAMP POTATOES

1. Is this the same thing as Swamp Beans and Smothered Green Beans?  For the most part, yes. I've seen this recipe referred to by both names (though I'm sure there are other recipes for Smothered Green Beans).

2. Can I use canned green beans?  Technically, yes, but fresh beans make this recipe. See notes in the recipe card for adjustments needed if using canned beans.

3. Should I add liquid?  No ma'am! If you're making this with fresh green beans (please do!), the beans will create plenty of rendered juices for the potatoes to cook in. We want the end result to be thick and stew-like (like a swamp!), not watery. 

4. Can I use frozen potatoes?  I don't think so. I think the potatoes would disintegrate when cooked this long and after so much stirring.

5. Doesn't the recipe have Lipton Onion Soup mix in it?  I don't use it in my recipe but it would probably be tasty. If you decide to use it, omit the cajun/creole seasoning (to prevent it from being too salty) and consider adding other spices like thyme, garlic and smoked paprika.

6. What kind of potatoes are best in this?  Use "baby", "mini" or "tiny" potatoes (red or gold). You can absolutely use larger potatoes but you'll want to quarter them or cut into pieces about an inch thick. Russet potatoes will cook apart but they still taste great!

MORE CAJUN RECIPES TO TRY!

CHICKEN LAZONE - An easy Cajun pasta recipe made with seasoned chicken pan-fried until golden in butter finished with a creamy, flavor-packed pan sauce. 

CAJUN PASTALAYA - A flavor-packed Cajun pasta recipe made with sausage and chicken – like jambalaya but made with noodles instead of rice. 

BETTER-THAN-BOJANGLES DIRTY RICE - A copycat recipe for Bojangles iconic Cajun dirty rice, made with sausage and a favorite throughout Southern states, especially the Carolinas! 

CAJUN BEANS & RICE - A recipe much like Red Beans & Rice but made with a 15 Bean blend and andouille sausage. Make it on the stove or the crock pot! 

SHRIMP DELICATE - An easy cajun recipe from Louisiana with shrimp cooked in a silky, flavor-packed sauce or gravy (much like an easy étouffée) served over rice. 

CAJUN CRAB DIP - Kick your party up a notch with this simple Cajun seafood dip recipe made with crab meat - serve hot or cold! 

Recipe for Crock Pot Swamp Potatoes

Crock Pot Swamp Potatoes

Yield: 12 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinCook time: 4 HourTotal time: 4 H & 15 M

Smothered green beans, potatoes and smoked sausage cooked in a slow cooker with butter, onions and Cajun seasoning - the viral TikTok recipe that's insanely delicious!

Ingredients

• 1.5-2 lbs fresh green beans
• 1.5 lbs small potatoes
• 1 large onion, diced
• 1 lb smoked sausage
• 1/2 cup (1 stick) butter
• 1 tablespoon Cajun/Creole seasoning
• 1/2 teaspoon pepper

Instructions

1. Cut potatoes in half then add to a large crock pot. Sprinkle pepper and half of seasoning evenly over potatoes then top with stick of butter. 1.5 lbs small potatoes, 1/2 tsp pepper, 1.5 tsp creole seasoning, 1/2 c. butter
2. Cut green beans into 2-3" pieces (I just cut the longer beans in half and leave the short ones whole). Add green beans and onion to crock pot then sprinkle with remaining seasoning. 1.5-2 lbs beans, 1 diced onion, 1.5 tsp creole seasoning.
3. Slice sausage then add to crock pot. Cover then cook on High for 4 hours or Low for 6 hours, stirring gently once each hour. 1 lb sausage
4. Taste for seasoning then add more if needed. Serve immediately or set crock pot to Warm until ready to serve.

Notes

• Canned green beans can be used (4-5 cans). Drain liquid from half of beans. Fresh beans will produce enough liquid to cook the potatoes but you'll need to use some of the can juices to ensure the pot is "swampy" enough to cook the potatoes if using canned green beans.
• Use "baby", "mini" or "tiny" potatoes (red or gold). You can absolutely use larger potatoes but you'll want to quarter them or cut into pieces about an inch thick. Russet potatoes will cook apart but they still taste great!
• 1.5 lbs of cut green beans yields about 6 cups, 2 lbs yields about 8 cups.
• 1.5 lbs of halved small potatoes yields 4 heaping cups.
• I use Tony Chachere's Creole Seasoning in this recipe and 1 tablespoon is the perfect amount. Use whichever Cajun or Creole seasoning you like best. Start with 2 teaspoons then add more as needed (salt content varies greatly so start small).

https://www.southyourmouth.com/2025/07/crock-pot-swamp-potatoes.html

Images and text © South Your Mouth LLC 2025

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