French Quarter Potatoes

French Quarter Potatoes
(Potato by Williams Sonoma)
(makes 2 main dishes plus leftovers)
**I'll include the original ingredients below for those with stronger digestions!

This is a side dish that serves 4, the recipe suggests serving it with scrambled eggs, but I added chicken to make it a main course dish.


2 tbsp Dijon
1 tbsp Worcestershire Sauce
Dash Allspice
Butter for frying
5 small red potatoes, scrubbed and cut into 1/2 inch pieces
4 Bay leaves
1 large onion, chopped
1 garlic clove, minced
4 mild sausages, parboiled and cut into pieces
1 chicken breast, pre-cooked and shredded
Fresh chives


1. Mix together the mustard, Worcestershire and allspice; set aside.

2. Heat the butter (as much as you need) over medium heat and add the potatoes and Bay leaves. Cook, covered, about 10 minutes until the potatoes start to get tender, but browned. Add the onion and cook another 10 minutes. Stir occasionally, reduce heat if necessary so as not to burn the onions. Season with salt and pepper.

3. Add the garlic and stir for about 30 seconds until you can smell it. Add the sausages and chicken. Cover and cook for about 10 minutes, lowering the heat to medium low.

4. When the potatoes are done (check with a fork); add the mustard sauce, stir well to coat, cover and turn off the heat.

5. After a minute or so, serve hot with chopped chives on top.

Original ingredients:
2 tbsp Creole mustard
1 tbsp Worcestershire Sauce
1/8 tsp Allspice
1/8 tsp Cayenne pepper
3 tbsp olive oil
5 small red potatoes, scrubbed and cut into 1/2 inch pieces
4 Bay leaves
1.5 cups red onion, chopped
1.5 cups green pepper, chopped
6 garlic cloves, minced
4 spicy Andouille sausages, parboiled and cut into pieces
2 spring onions, chopped

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