Smothered Potatoes & Sausage

• 2.5 tbs. of olive oil

• 5 quart black iron pot or heavy gauge pot

• 1 pack (16 oz.) smoked sausage (pork & beef) sliced

• 1 pack (8 oz.) pork tasso

• 16 red potatoes (medium size)

• 16 oz. onion mix (see reference items tab)

the next ingredients will be added to each potato layer:

• 2 sweeps Tony Chachere’s

• 2 – 3 shakes of tabasco

• 1 squirt of liquid smoke

• 3 shakes Worcestershire sauce

• 1 light sweep Montreal Steak Seasoning (see reference items tab)

• 3 heaping tsp of butter

the next few items will be added on top of final layer:

• 4 oz bacon bits

• 1 heaping tsp. “Better than Bouillon” Beef blend

• 1 heaping tsp. minced garlic

• 2 bay leaves

• 1 cup water

• 1-2 tbs. jalapeño’ juice + 1 tsp. of finely chopped jalapeño slices (about 10 slices) (see reference items tabs)

add olive oil to pot and then start to layer, onions, sausage & tasso, potatoes then seasonings. Keep layering in this order until all layers are complete. Next, add the final ingredients cover and cook over a medium fire for 20 – 30 minutes, stirring gently as to not break up the potatoes too much – about every 10 minutes. Turn fire down to low and continue to cook for another 30 minutes continuing to stir gently every 10-15 minutes. Making sure that your potatoes do not dry out, you can add more water if needed in 1/4 cups or less increments. If you feel as though your potatoes are cooked but there is too much liquid, you can take off the cover and Continue to cook potatoes until the water decrease and potatoes are very tender, they will mash up some as you stir.