Potatoes are a universal crowd pleaser—and when you pair them with sausage and green beans in a skillet, they become part of an epic trinity of flavor.
Except notice that potatoes are in quotes in the title. How are you supposed to make cajun spiced sausage, green beans, and “potatoes” without potatoes, anyway?
Enter the most unexpected secret substitution that shaves off the carbs and amps up your fiber: radishes. I’ve been spotting radishes on Pinterest as a substitution for potatoes in all kinds of recipes, so I thought I’d take a crack at it and transform them into a costar in this one-skillet weeknight meal.
It was a risky idea, since raw radishes might be one of my least favorite vegetables—I thoroughly believe veggies shouldn’t taste spicy, and eating them raw in salads or as garnishes is a no-go for me.
But when they start to cook down and mingle with savory fat and seasonings, their bitterness mellows out and you get a pretty darn passable substitute for red potatoes. For potato heads out there, that’s a game changer.
This recipe gets so much of its flavor from the cajun seasoning. I made my own mix this time from a blend of salt, garlic powder, onion powder, paprika, oregano, thyme, and pepper (just because I didn’t want to knock my kid’s socks off from the spicy factor). But if you’re looking for a good spice mix that packs a little heat, we like McCormick’s Perfect Pinch cajun seasoning. It has no artificial flavors or MSG, and pairs well with tons of foods.
Approximate nutrition facts per serving:
- Calories: 332
- Fat: 23g
- Saturated fat: 9g
- Sodium: 790mg
- Total carbs: 12.9
- Fiber: 4.25
- Net carbs: 8.65
- Protein: 18g
- 16 oz radishes, cut into quarters
- 1 small onion, sliced (can omit to cut down carbs)
- 3 Tbsp bacon fat or ghee, divided
- 12 oz andoulle sausage, sliced
- 12 oz frozen green beans (can also use fresh)
- 2 Tbsp cajun seasoning (here's one we like)