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Southern smothered green beans with bacon, andouille sausage, and potatoes in Cajun gravy

Southern Smothered Green Beans with Andouille Sausage, Bacon & Potatoes

These Southern Smothered Green Beans are cooked low and slow in a rich Cajun gravy made from bacon and andouille sausage drippings, a light-brown roux, onions, garlic, and savory seasonings. Finished with tender potatoes and crispy bacon, this comforting Southern side dish is perfect for Sunday dinners, Thanksgiving, and holiday gatherings.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 people
Course: Side Dish
Cuisine: Creole, soul food, Southern
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs fresh green beans washed and trimmed
  • 12 oz andouille sausage sliced into rounds
  • 6 slices thick-cut bacon chopped
  • 1 1/2 lbs Yukon Gold or red potatoes cut into 1-inch cubes
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 1/4 cup rendered bacon and sausage fat reserved from cooking the meat
  • 3 cups low-sodium chicken stock plus more as needed
  • 1 tbsp Worcestershire sauce
  • 1 tsp Bayou City Seasonings All-Purpose Seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/4 tsp crushed red pepper flakes optional
  • Salt to taste
  • Neutral oil or butter if needed for the roux

Equipment

  • large dutch oven
  • Cutting Board
  • measuring cups and spoons
  • wooden spoons
  • whisk
  • slotted spoons
  • Ladle

Method
 

  1. Cook the Bacon: Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped bacon and cook for 6–8 minutes until crispy and the fat has rendered. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Brown the Sausage: Add the sliced andouille sausage to the bacon drippings. Cook for 3–4 minutes until browned on both sides. Remove the sausage and set aside with the bacon.
  3. Make the Roux: Reduce the heat to medium-low. Reserve approximately 1/4 cup of rendered fat in the pot, adding a little neutral oil or butter if needed. Sprinkle in the flour and whisk continuously for 3–5 minutes, or until the roux turns light brown and develops a slightly nutty aroma.
  4. Sauté the Aromatics: Add the diced onion directly to the roux and cook for 3–4 minutes, stirring frequently, until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
  5. Build the Gravy: Slowly pour in the chicken stock while stirring continuously to prevent lumps. Add the Worcestershire sauce, Bayou City Seasonings All-Purpose Seasoning, garlic powder, onion powder, smoked paprika, black pepper, and optional red pepper flakes. Stir until the gravy is smooth and the roux is fully incorporated.
  6. Smother the Green Beans: Add the fresh green beans, browned andouille sausage, and half of the cooked bacon. Stir to coat everything in the seasoned gravy. Bring to a gentle simmer, reduce the heat to low, cover, and cook for 20–25 minutes, stirring occasionally.
  7. Add the Potatoes: Add the cubed potatoes and gently stir them into the gravy. Cover and continue simmering for approximately 20 minutes, or until the potatoes are fork-tender and the green beans are tender. Add a splash of chicken stock if the gravy becomes too thick.
  8. Finish and Serve: Taste the gravy and adjust the seasonings as needed. Garnish with the remaining crispy bacon and serve warm.

Notes

Roux: Cook the flour in the rendered bacon and sausage fat until light brown. This creates a rich, savory gravy without the intense flavor of a dark gumbo roux.
Gravy Consistency: The gravy should lightly coat the green beans and potatoes. Add additional chicken stock if needed.
Potatoes: Yukon Gold or red potatoes work best because they hold their shape during cooking. Add them toward the end to prevent overcooking.
Seasoning: Bacon, andouille sausage, and chicken stock contain sodium, so taste before adding additional salt.
Make Ahead: These smothered green beans can be prepared a day ahead and reheated gently on the stovetop.
Storage: Refrigerate leftovers in an airtight container for 3–4 days.
Reheating: Reheat over medium-low heat with a splash of chicken stock until thoroughly heated.