Queen of Bounce music Big Freedia teaches us her signature Booty Poppin’ Potatoes, all while coming up with a new hook for a future hit song, straight from her kitchen in New Orleans.

MAKES 4-5 SERVINGS

INGREDIENTS

-1 MEDIUM YELLOW ONION, CHOPPED

-2 STALKS CELERY, CHOPPED

-2 GREEN ONIONS, CHOPPED

-1/4 CUP COOKING OIL, OLIVE OR VEGETABLE

-SALT

-DRY SPICE (TONY CHACHERE'S SEASONED SALT OR SIMILAR. OR MAKE YOUR OWN WITH SALT, PEPPER, PAPRIKA, AND GARLIC)

-1 POUND ANDOUILLE SAUSAGES, SLICED (ABOUT 4 SAUSAGES) 

-1 1/2 POUNDS YELLOW POTATOES, PEELED OR NOT, SLICED (YELLOW FINNS, YUKON GOLDS, ETC)

-PAPRIKA

-3 SPRIGS PARSLEY, CHOPPED

-RICE, A HANDFUL PER PERSON

TOOLS:

-RICE COOKER OR POT FOR BOILING RICE AND COLANDER TO DRAIN

-KNIFE

-CUTTING BOARD

-BIG SKILLLET 

-SPOON FOR STIRRING

HERE’S HOW:

COOK THE RICE AND KEEP WARM
MEANWHILE, HEAT A LARGE SKILLET TO HIGH, ADD THE OIL AND THE ONION, CELERY, AND GREEN ONION AND A PINCH OF SALT. STIR AND WHEN IT GETS SIZZLY, TURN THE HEAT DOWN TO MEDIUM LOW. COOK UNTIL NEARLY TENDER, ABOUT 10 MINUTES, STIRRING OCCASIONALLY. STIR IN THE SAUSAGE AND AS MANY SHAKES OF TONY CHACHERE’S AS YOU WANT SLASH CAN TAKE. RAISE THE HEAT TO MEDIUM AND STIR OCCASIONALLY FOR 5 MINUTES. ADD THE POTATOES, AND MORE TONY CHACHERE’S, OR AS FREEDIA SAYS, FLAVA. STIR FROM TIME TO TIME FOR ANOTHER 5 MINUTES, THEN ADD THE PAPRIKA, PARSLEY, AND ENOUGH WATER TO ALMOST COVER THE POTATOES. RAISE THE HEAT TO HIGH AND STIR OCCASIONALLY AS THE MIXTURE COMES TO A BOIL. LOWER THE HEAT SO THAT IT SIMMERS POLITELY AND STIR ONCE IN A WHILE TO AVOID STICKING. ADD MORE WATER AS NEEDED TO KEEP THINGS STEWY. WHEN THE POTATOES ARE COMPLETELY TENDER (CHECK WITH A KNIFE TIP OR BLOW ON A PIECE AND TAKE A BITE) AND THE JUICES ARE THICKENED, YOU’VE GOT BOOTY-POPPIN’ POTATOES TO EAT WITH RICE!

CREDITS:

MUSIC IN THIS EPISODE BY BIG FREEDIA AND RYAN LITTLE

PHOTOS BY NICK HOUSTON