Cajun Sausage & Potato Flash
Man Food! Chop up some potatoes, onions, andouille sausage, celery and more. Cajun it up to your liking and enjoy! Woked over very high heat...fast hash with a kick. Or, as I call it, Cajun Flash for short.
Man Food! Chop up some potatoes, onions, andouille sausage, celery and more. Cajun it up to your liking and enjoy! Woked over very high heat...fast hash with a kick. Or, as I call it, Cajun Flash for short.
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 medium potatoes chopped, sliced and chunked, skin on
- 1/2 lb andouille sausage sliced into bite size
- 1 medium vidalia onion chopped into similar bite sizes
- 3 stalks celery sliced and cut in 1/2s (1/2 bite size)
- 2 whole bell peppers - mix colors sliced into slightly larger than bite size slivers
- 3 small yellow squash chopped into bite size
- 1 teaspoon red pepper
- 4 cloves garlic chopped
- 2 teaspoons cummin
- 3 tablespoons grape seed oil or any 'high degree oil'
- 1 whole lime zest & save till end. cut in half
- Carbohydrate 44.4614442061709 g
- Cholesterol 27.2155422 mg
- Fat 17.4733421267514 g
- Fiber 6.55176232453447 g
- Protein 11.5742495121624 g
- Saturated Fat 4.10111922601269 g
- Serving Size 1 1 Serving (372g)
- Sodium 661.371903214386 mg
- Sugar 37.9096818816365 g
- Trans Fat 1.31261382577554 g
- Calories 372 calories
Step-by-step
- Add 1/3 the oil to the Wok.
- Add in Sausage and 1/5th of the onion.
- Sear and blacken slightly, drain and set aside.
- Add rest of oil and potatoes.
- Wok (stir) vigorously, allowing potatoes to rest long enough between stirs to char or blacken slightly.
- After 3-4 minutes when potatoes are beginning to slightly brown, toss in all the rest of the ingredients, including the spices.
- Continue stirring, but allow occasional pauses to blacken.
- After 5 mins or so, when the yellow squash stars browning or becomes tender to touch, toss in the sausage.
- Squeeze the juice from both Lime halfs (cut side upward to your palm so no seeds fall into the hash) into the wok.
- Wok for 2 mins or so.
- Taste one of the larger potato chunks and remove if done.
- Sprinkle Lime Zest all over.
- Serve hot!
Charred potato edges contrast against the sharp snap of celery and the rich, smoky heat of andouille sausage. High-heat wok cooking demands rigorous preparation because the actual pan time takes less than ten minutes. Every component requires uniform slicing to ensure equal contact with the hot metal surface. Staggering the additions prevents water released from the onions and squash from steaming the potatoes instead of frying them. Grapeseed oil provides a high smoke point of 420 degrees Fahrenheit, which is necessary to achieve proper browning without scorching impurities.
Freezing this hash introduces structural challenges due to the high water content in the bell peppers and yellow squash. Cellular walls rupture during freezing, releasing moisture that turns the potatoes mushy upon thawing. Raw potatoes undergo internal sugar conversion when frozen, resulting in an unappealing gray tint and grainy mouthfeel. Cooked andouille and par-cooked potatoes can survive a maximum storage window of three days in an airtight container at 38 degrees Fahrenheit. Beyond that threshold, the integrity of the starch breaks down completely.
Reheating requires dry heat to restore any semblance of the original crisp exterior. Microwaving creates a rubbery texture in the sausage and steams the potatoes into a dense paste. A cast-iron skillet heated over medium-high flame with one additional teaspoon of neutral oil performs adequately for revival. Spreading the cold mixture in a single layer without overcrowding allows residual moisture to escape. Ten minutes of intermittent flipping yields acceptable results, though the fresh crunch of the celery will be permanently lost.
Acidity brightens heavy fats, which explains the inclusion of lime juice at the terminal stage of cooking. Adding citrus too early destroys the volatile aromatic compounds and causes the vegetables to toughen prematurely. Squeezing the juice upward into the palm catches stray seeds before they drop into the hot oil. Zest applied at the very end provides essential citrus oils without adding excess liquid to the pan. Proper execution relies entirely on maintaining maximum thermal energy throughout the process.
