Ripped Idaho® Potatoes with Crawfish-Sausage Gumbo
Ripped Idaho® Potatoes
- 2 large Idaho® potatoes
- 4 tablespoons olive oil
- 5 cups canola oil
- 1 1/2 tablespoons butter, melted
- 1/4 cup curly parsley, chopped
- 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, diced
- 1 tablespoon flour
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon thyme leaves, chopped
- 2 cups chicken stock
- 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 baked potato).
- 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, until crisp.
- 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 translucent.
- Add the flour and cook until medium dark brown.
- Add 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 crawfish-sausage gumbo.
- Garnish with reserved parsley and serve.