Swamp Potatoes Recipe
Boiling the potatoes right in heavily seasoned crab boil water lets them soak up flavor from the inside out instead of just sitting under a seasoned coating, and finishing everything in a garlic butter toss after draining adds richness the boiling water alone can't give.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 6
Ingredients
- 3 lb baby red or gold potatoes
- 1 lb andouille sausage, cut into 1-inch rounds
- 3 ears corn on the cob, cut into 2-inch pieces
- 3 tbsp crab boil seasoning (such as Zatarain's or Old Bay)
- 3 leaves bay leaves
- 6 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp cajun seasoning
- 3 stalks green onions, sliced
- 1 lemon lemon, cut into wedges
Nutrition per serving
- Calories
- 400
- Protein
- 12g
- Carbs
- 28g
- Fat
- 28g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Fill a large pot (at least 8 quarts) about two-thirds full with water. Add the crab boil seasoning and bay leaves, and bring to a rolling boil over high heat.
- 2Add the potatoes to the boiling water and cook for 10 minutes.
- 3Add the andouille sausage and corn pieces, and continue boiling for another 12-15 minutes, until the potatoes are fork-tender but not falling apart.
- 4Drain everything well in a colander and remove the bay leaves. Let the potatoes, sausage, and corn steam-dry for a minute or two.
- 5In the empty pot or a large skillet, melt the butter over medium heat and add the minced garlic. Cook for 30-45 seconds, just until fragrant, don't let it brown.
- 6Return the drained potatoes, sausage, and corn to the pot, sprinkle with cajun seasoning, and toss everything gently until evenly coated in the garlic butter.
- 7Transfer to a serving platter, top with sliced green onions, and serve hot with lemon wedges on the side.
Tips & variations
- Use potatoes that are all roughly the same size (1 1/2 to 2 inches across) so they finish cooking at the same rate.
- Add a pound of peeled shrimp during the last 3 minutes of boiling for a shrimp-and-potato version.
- No crab boil seasoning on hand? Substitute 2 tablespoons Old Bay plus a squeeze of lemon in the boiling water.
- For extra heat, add a whole halved jalapeño or a splash of hot sauce to the garlic butter.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of water or extra butter until warmed through, or microwave in 30-second bursts. This dish doesn't freeze well since the potatoes turn grainy once thawed.
Tips from the Tulo kitchen
- Cutting a small slit in the skin of each potato before boiling helps the seasoning soak in faster.
- Salt the boiling water generously in addition to the crab boil seasoning; crab boil blends are mostly aromatics and don't carry much salt on their own.
FAQ
What are swamp potatoes?
Swamp potatoes are a Louisiana-style dish of small potatoes boiled in heavily seasoned crab boil water alongside sausage and corn, then finished with garlic butter, essentially a low country boil scaled down and built around the potatoes.
Can I make swamp potatoes without a whole crab boil?
Yes. This version uses only crab boil seasoning, sausage, and corn rather than a full seafood boil, so it comes together in about 45 minutes without needing crawfish or shrimp.
Why are my potatoes bland even after boiling in seasoned water?
The water needs to taste distinctly salty and spiced before the potatoes go in; if the seasoned water itself tastes weak, the potatoes will taste weak too since they only absorb what's already dissolved.
Can I use larger potatoes instead of baby potatoes?
Yes, but cut them into 1 1/2 to 2 inch chunks first so they cook through in the same amount of time as the sausage and corn.
