“ `SHO’ `YA’ `RIGHT’! “
SMOTHERED POTATOES ~N~ ONIONS
2-3 potatoes
3-4 tbsp. of oil
1 large white onion, sliced in rings
1 large red onion, sliced in rings
4-5 gloves of garlic, chopped (1-2 tsp. minced)
1-2 bunches of green onions, chopped
1 tsp. of Soumas Creole Soul Seasoning
1 can of cream of celery soup and1/2 can of water
A few drops of Tabasco sauce
1 tbsp. of Creole mustard
Wash, dry and slice potatoes about 1/8 in thick or to your desired thickness. Season potatoes generously with dry seasoning. In a large Dutch oven pot, or your biggest skillet with a tight lid, heat your oil. These ingredients will be layered, so starting with the potatoes, place a few on the bottom, then alternating with your vegetables. The onions should be the last layer. Take the cream of celery soup and Creole mustard and whisk in a separate bowl with water. Add Tabasco sauce. Pour over potatoes and onions, and cover. Simmer on a low-medium heat for 25-30, or until potatoes are done to touch. Cooking time may vary due to potato thickness.
Serve this with your favorite meat(s)… or just eat it by itself!