Chef Bucks' Chicken Sausage Potato Casserole
BATON ROUGE - Donald "Chef Bucks" Barkemeyer from New Orleans Cuisine Enterprises stopped by 2une In this morning to make his Chicken Sausage Potato Casserole. Check out the video to see how to make this perfect tailgating dish.
1 lb. each of Cajun Grill Creole Chicken and Hot Chicken Sausage sliced 1/8"
2 large onions sliced or diced
1 medium bell pepper sliced or diced
2 Roma tomatoes sliced or diced
1 can Cream of Mushroom soup
3-4 table spoons of minced garlic
2 tablespoon Soy Sauce
5 lbs. new red potatoes diced into ¼"
16 oz. shredded Colby Jack cheese
16 oz. sour cream
½ stick Butter
1)Toss the potatoes, onions, garlic, tomatoes, bell pepper, in large bowl. Cajun Seasoning to taste. Mix soup and soy sauce in separate bowl.
2) In a greased 11.5 X 9 X 2.5 inch aluminum pan, start with a layer of the potato mixture to cover bottom. Then in each half of pan place a layer of each type sausage. Repeat as needed.
3) Spoon soup and soy sauce mixture over top layer, place 4 slices butter equally on top.
4)Bake covered at 400 degrees for 90 minutes, remove from oven, sprinkle cheese on top then bake another 10 minutes. Remove from oven and spoon on sour cream as one sees fit.
5) This allows you to taste both types of Cajun Grill Sausage with having them in their own sections of the pan. Can be prepared at home then warmed on BBQ pit at your tail-gatin' event.