I’m lucky in that I usually love darn near everything i make. These Mississippi Mud cheesy potatoes are definitely no exception. In fact, love may be an understatement. Anita and I both devoured them. You just can’t beat the tender potatoes, ooey gooey cheese, crunchy smoky bacon, and green onions. It’s a lot like having a loaded baked potato, and yep, you guessed it, I love loaded baked potatoes too.
The only possible change (and really, it’s a stretch perhaps) I would make to these Mississippi Mud cheesy potatoes would be to add a roasted jalapeno or two. Actually, that’s not a stretch at all. Or maybe a pinch or two of smoked paprika or chipotle powder. Yeah, I’m going that for sure now!
Also make my delicious melting potatoes.
Mississippi Mud Cheesy Potatoes
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8 -10 servings
- 10 cups Russet potatoes diced (about 5 medium potatoes)
- 1 pound shredded extra sharp cheddar cheese
- 1 cup mayonnaise
- 1 pound thin-sliced bacon cooked, chopped
- 1/2 cup green onions chopped
Preheat your oven to 325 F.
Combine all ingredients in a large bowl.
Pour mixture into a 9" x 13" casserole dish.
Bake for 1 hour until the potatoes are tender.
It’s the sauce. The wonderful sauce. I could not stop slurping it up. Hey, no one else was here. I can slurp all I want. And I did. Oh yes, of course this chicken and smoked sausage etouffee has great chicken, spicy andouille and a number of other flavors. But man, it’s the sauce that I could not get enough of. This is comfort food at it’s absolute best.
Chicken and smoked sausage etouffee is one of those recipes that might be a bit intimidating because of the number of ingredients. But it’s actually very easy. And it’s definitely well worth the time and effort. This is one of my favorite things to make, cold day or not.
Also try my crawfish etouffee.
Chicken and Smoked Sausage Etouffee
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
- 1 tablespoon Olive oil
- 1 pound andouille sausage links or smoked sausage
- 8 bone-in, skin-on chicken thighs
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter
- 3/4 cup all-purpose flour
- 1 medium onion chopped
- 2 ribs celery chopped
- 1 green bell pepper chopped
- 4 cloves garlic chopped
- 12 ounces beer
- 4 cups chicken stock
- 2 bay leaves
- 2 tablespoons paprika
- 1 pinch cayenne pepper
- Warmed cooked rice
- 1 cup parsley chopped
- 2 green onions diced
Heat a tablespoon of oil in a large Dutch oven over medium heat. Add the andouille and brown on all sides. Remove to a paper towel-lined plate.
Season the chicken thighs with salt and pepper and add to the pot. Brown on both sides, about 15 minutes. Remove to a paper towel-lined plate.
Add the butter and melt. Whisk in the flour and cook 10-12 minutes or until brown.
Add onion, celery, bell pepper and garlic to a food processor. Pulse a few times to roughly chop then add to the Dutch oven with the roux. Stir and cook for about 5 minutes to cook out some of the liquid.
Add the beer and deglaze the pot. Make sure to scrape up the yummy bits that may have stuck to the bottom.
Add the chicken stock, bay leaves, paprika and cayenne. Stir.
Add in the chicken pieces and simmer for 1 hour or until the chicken has started to fall off the bones.
Carefully remove the chicken to a cutting board and pull the meat from the bones. Shred and return to the pot.
Slice the andouille and add back to the pot. Warm thoroughly.
Serve over warm cooked rice garnished with chopped parsley and green onions.
This right here is one fantastic bottled Buffalo chicken wing sauce. Heritage Fare hit this one out of the park, big time. Just the right Buffalo flavor, just the right amount of heat. And just the right consistency, too. And that’s just as important as taste. Doesn’t matter how great tasting a sauce is if it all ends up at the bottom of a plate, and not on your wings!
I can’t recommend Heritage Fare Buffalo Chicken wing sauce enough. I loved it. Sure, you can make a Buffalo wing sauce at home easy enough, but you’re going to have a hard time beating the taste and convenience of it right out of the bottle.
This sauce also makes a great marinade for grilled chicken. It’s not just for wings!
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook
that is full of my favorite wing recipes. Also check out my always-growing list of my favorite store-bought wing sauces
Heritage Fare Buffalo Chicken Wing Sauce
Prep Time 1 hour
Cook Time 45 minutes
Total Time 4 hours 45 minutes
Servings 6 Servings
- 3-4 pounds chicken wings flats and drumettes separated, tips discarded
- 2 tablespoons vegetable oil
- Kosher salt and freshly ground black pepper to taste
- Heritage Fare Buffalo wing sauce warmed, to taste