This Cajun style potato casserole is loaded with smoked andouille sausage, cheese and zesty creole flavors. It is rich and creamy, filled with bold flavors, and also happens to be super budget-friendly and easy to make. It’s the perfect way to feed a big crowd!
This post is sponsored by my friends at Tony Chachere’s! We are celebrating Tony Chachere’s 50th Anniversary, and I am so excited to share this easy and tasty recipe with you! All opinions, as usual, are my own.
A Cajun Inspired Potato Casserole
If you are a fan of Cajun and Creole flavors, you will love this Potato Casserole loaded with chunks of andouille sausage, seasoned with Tony Chachere’s Original Creole Seasoning.
If you’ve been following my recipes, you know that Tony Chachere’s seasonings are my go-to Creole and Cajun seasonings.
I use them in many of my recipes, such as Cajun Steak and Potato Foil Packs, Baked Cajun Fries with Cheese Sauce, Muffuletta Pasta Salad, and Blackened Shrimp Pasta. I just love their rich, gorgeous and complex flavors – they seriously make everything taste amazing!
Think of this as a classic potato dish with some of our favorite Cajun ingredients and flavors.
The potatoes are soft and creamy, coated in a cheesy rich sauce, while the andouille sausage and the Creole seasoning will remind you of some of your favorite Cajun dishes.
Whenever I bring this to parties or serve this for dinner, it gets DEVOURED.
Something about that magical combination of potato, cheese and a ridiculously good seasoning…yum!
This Cajun Potato Casserole with Andouille Sausage is such an accessible recipe that uses a short list of pantry-friendly and easy-to-find ingredients:
- diced hash brown potatoes – these are found in the freezer section. They are usually sold in 2 lbs bags and are super convenient because they are already peeled and diced! It really doesn’t get easier than this!
- smoked andouille sausage – these should be already-cooked sausage. Slice them into small slices
- Tony Chachere’s Original Creole Seasoning – responsible for the amazing creole and cajun flavors in this dish. DO NOT SKIP THIS! A little bit of it goes a long way!
- cream of chicken soup – this is the canned concentrated soup that will be responsible for bringing creaminess and flavors to our Cajun potato casserole
- sour cream – also responsible for bringing creaminess to the dish. Unlike cream of chicken soup, it has a pretty neutral flavor when it is cooked
- shredded cheese – I used mozzarella and cheddar, and find that Monterey jack works really well too. I would use whichever one you have at hand.
Note that we are not adding salt because Tony Chachere’s Creole Seasoning and the cream of chicken soup have salt in them.
Let’s Make It!
This Cajun Potato Casserole with Andouille Sausage is such an easy dish to make. There’s not much chopping/prepping of ingredients involved, not much active time in the kitchen….yet produces a whole lot of yumminess!
Step 1: Mix together ingredients
Grab a large mixing bowl and filled it with frozen diced hash brown potatoes. Potatoes do not have to be thawed.
Then add cream of chicken soup, sour cream, and Creole Seasoning, and mix to combine.
Once everything is combined, add the shredded cheddar and mozzarella cheese. Monterey jack works great as well!
Then add smoked andouille sausage
Fold andouille sausage into the potato and cheese mixture.
Step 2: Bake!
Grease a 9′ x 13′ rectangular baking dish with cooking oil of your choice.
Then spread the potato, sausage and cheese mixture all over the casserole dish.
Send it into the oven and bake at 350℉ for 1 hour.
When it is done, potatoes should be soft and creamy, the flavors from the andouille sausage and seasoning would have soaked through the sauce and potatoes, merging with that cheese to form the most delicious, melt-in-your-mouth gooey bites of cheesy potatoes.
Introducing Potato Casserole with Andouille Sausage…so dang good I just cannot get enough of it!
Storage and Reheating
This Cajun Potato Casserole can be made ahead and stored in the refrigerator or freezer:
- To refrigerate, seal and store in fridge for up to 3 days
- To freeze, seal and store in freezer for up to 1 month
To reheat, defrost casserole completely if frozen, then bake in the oven covered with aluminum foil for 30 minutes at 400℉.
Ways to Serve It
There are so many ways to serve this delicious Potato Casserole with Andouille Sausage dish:
- Main course for dinner – this by itself makes a hearty delicious meal. Serve it with a salad on the inside and you’ve got yourself a pretty well balanced meal! Salad ideas: Fruit Salad with Honey Lime Dressing Recipe, Kale and Brussels Sprouts Salad, Strawberry Bacon Spinach Salad.
- Side dish – great for dinner parties. Serve with one of these delicious main course: Fish Po’ Boy, Pork Tenderloin with Gravy, Grilled Cajun Chicken.
- Brunch – makes for a delicious breakfast potato dish. Especially great if you are serving a big crowd.
- Potluck dish – I love bringing this to potlucks and get together. It serves a lot of people and tastes great even after sitting out for a few hours.
Frequently Asked Questions
That works fine as well!
No. The 1 hour cook time assumes potatoes are frozen so you do not need to thaw the potatoes before baking.
Tony Chachere has different Creole Seasonings that are less/more salty or less/more spicy. Substitute one of them (No Salt Seasoning, Lite Creole Seasoning, BOLD Creole Seasoning, More Spice Seasoning, or Spice n’ Herbs Seasoning) for their Original Creole Seasoning and make the casserole according to your preference! You can find all of their seasonings at a store near you or at their online store.
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More Casserole Recipes
- Cheesy Bacon Potato Casserole
- Sweet Potato Casserole with Pecans
- Chicken and Spinach Manicotti
- Cheesy Garlic Scalloped Potatoes
- Potato and Ham Au Gratin
- Corn Casserole without Jiffy (by The Fresh Cooky)
Potato Casserole with Andouille Sausage
- 2 lbs frozen diced hashbrown potatoes
- 10.5 oz cream of chicken soup
- 1 cup sour cream
- 2 tsp Tony Chachere’s Creole Seasoning
- 1 cup mozzarella cheese shredded
- 1 cup cheddar cheese shredded
- 12 oz smoked andouille sausage sliced
- 1 tsp cooking oil
- 1 tbsp parsley chopped
- Pre heat oven to 350°F.
- In a large bowl, bring together hashbrown potatoes, cream of chicken soup, sour cream, Tony Chachere’s Creole Seasoning, mozzarella cheese, and cheddar cheese. Mix to combine.
- Add smoked andouille sausage to potato mixture. Mix again to combine.
- Grease a 9’ x 13’ rectangular casserole dish with cooking oil, then add potato and sausage mixture. Spread mixture onto the dish.
- Bake for 1 hour, or until potatoes are soft.
- Garnish with parsley. Serve and enjoy!