Ingredients

Ingredients

• 3 pounds gold potatoes, cut into 1-inch pieces
• 1 pound fresh or frozen green beans (do not thaw), halved if longer than 2 inches
• 12 to 14 ounces smoked sausage, cut crosswise into 1/2-inch-thick rounds
• 1 small yellow onion, diced (about 1 cup)
• 1 tablespoon olive or avocado oil
• 1 (1-ounce) packet onion soup mix
• 2 tablespoons Cajun seasoning with salt or Old Bay seasoning
• 1 teaspoon kosher salt, plus more as needed
• 1 teaspoon freshly ground black pepper, plus more as needed
• 4 tablespoons (1/2 stick) unsalted butter
• Finely chopped fresh parsley leaves, for garnish (optional)
• Lemon wedges, for serving (optional)

Instructions

1. Place 3 pounds chopped gold potatoes, 1 pound fresh green beans (if using frozen, reserve for later), 12 to 14 ounces sliced smoked sausage, and 1 diced small yellow onion in a 5-quart or larger slow cooker. Drizzle with 1 tablespoon olive oil and sprinkle with 1 (1-ounce) packet onion soup mix, 2 tablespoons Cajun seasoning, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Stir until everything is evenly coated. Place 4 tablespoons unsalted butter on top.
2. Cover and cook, stirring every hour or two, until the potatoes are fork-tender, 4 to 5 hours on the HIGH setting or 6 to 7 hours on the LOW setting. If using frozen green beans, stir them in halfway through the cook time.
3. Taste and season with more kosher salt or black pepper as needed. Garnish with finely chopped fresh parsley leaves and serve with lemon wedges if desired.

Recipe Notes

Ingredient/equipment variations: The smoked sausage can be swapped with any cooked sausage, such as a spicy one like andouille.

Make ahead: This dish can be made up to 2 days in advance and refrigerated in an airtight container. Reheat gently in the microwave or on the stovetop until warmed through.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.