Ripped Idaho® Potatoes with Crawfish and Sausage Gumbo
Ripped Idaho® Potatoes
- 2 large Idaho® potatoes
- 4 tablespoons olive oil
- 5 cups canola
- 1 1/2 tablespoons butter, melted
- 1/4 cup curly parsley,
- 2 tablespoons blackening seasoning
- 1 tablespoon rendered bacon fat
- 1/3 pound Andouille sausage,
sliced 1/4 inch thick
- 1/3 pound smoked sausage, sliced 1/4 inch thick
1/4 cup onion, diced
- 1/4 cup green pepper, diced
- 1/4 cup celery,
- 1 tablespoon flour
- 1/4 teaspoon paprika
- 1/4 teaspoon
- 1/2 teaspoon thyme leaves, chopped
- 2 cups chicken
- 1/2 pound crawfish tails, diced
- 3/4 teaspoon filé powder
1 teaspoon water
Ripped Idaho® Potatoes
- Heat oven to 400°F and position
a rack in top third of the oven.
- Wash potatoes with a stiff brush and
cold running water. Dry. Coat the potatoes with one tablespoon of olive
oil and sprinkle with salt.
- Bake potatoes for approximately 50
minutes, or until potato completely cooked through (timing depends on
size of the potato). Cool potatoes overnight (great use for a leftover
- When you are ready to prepare the potatoes, heat
canola oil in a sauce pot to 375°F.
- Leaving the skin on, rip the
potatoes into medium to small bits.
- Deep fry potato shreds in canola
oil for 2 minutes. Remove from oil and refrigerate until serving.
When ready to serve, re-fry the potatoes in the canola oil for 1 minute,
- Remove from fryer and place in a large bowl. Toss the
potatoes with remaining 3 tablespoons olive oil and butter. Season with
salt and pepper.
- Add the parsley, reserving one tablespoon for
garnish, and the blackening seasoning, tossing lightly.
- Heat a heavy bottomed pot over
medium high heat. Add the bacon fat.
- Add sausages and cook until
browned. Remove and reserve.
- Add the vegetables and cook until
- Add the flour and cook until medium dark brown.
the paprika, cayenne, thyme and return the cooked sausage to the pan.
Add the chicken stock and stir well.
- Bring to a simmer, add the
crawfish tails and simmer 45 minutes over medium low heat.
- Mix the
file powder and water together. Add to the soup, and stir well. Season
with salt to taste.
- Place ripped potatoes in the bottom of a shallow bowl.
- Top with
- Garnish with reserved parsley and serve.
Yield: 8 Servings.
Courtesy of: Idaho® Potato Commission and David Woolley from the CD Culinary
Approach. Used with permission.
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