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Pierogis Louisiana

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"Combining the heritage of Polish and Cajun cooking"

Serves 6 | Prep Time 15 Minutes | Cook Time 20 Minutes

Why I Love This Recipe

My grandparents came from very different backgrounds. Grandpa was the son of Polish immigrants. Grandma was a Louisiana Cajun through and through. So, when they decided to get married, the decision of what to serve at the wedding reception was a tricky one. Should they cater to the tastes of the Polish relatives, or the Cajun ones?

They compromised by creating a meal that satisfied both families, and a recipe tradition was born.

While the recipe for “Pierogis Louisiana” or “Swamp People Pierogis”, as my old great-uncle used to call it, was not a hit with a few of our more traditional leaning Polish relatives, it became a delicious family heritage recipe for the rest of us.

The recipe has been modified a bit over the years, thanks to the availability of frozen pierogis, packaged Cajun seasoning, and smoked kielbasa. The original version called for a day-long party of grinding fresh meat for the kielbasa and hand-forming the pierogis. But even though it’s easier to make now, it still evokes wonderful memories and stories of my grandparents.

Ingredients You'll Need

1 TBSP canola oil
1 green bell pepper, chopped
1 cup celery, chopped
1 medium onion, chopped and divided
1 pound smoked kielbasa (or other smoked sausage), sliced into 1/2 inch pieces
3 tomatoes, chopped
2 tsp cajun seasoning
1 lb frozen or refrigerated pierogis (cheese and potato, or sauerkraut)
2 TBSP butter
Louisiana style hot sauce


Chop 2 TBSP of the onion and set aside. Heat the oil in a heavy skillet on medium heat. Add the remaining onion, the celery, and the green pepper. Saute for about 5 minutes.

Add the kielbasa to the sauteed vegetables. Continue to cook and stir for about 5 minutes until the kielbasa begins to brown.

Add the tomatoes and the cajun seasoning. Reduce heat to low and cover. Cook and additional 5 to 10 minutes.

Meanwhile, bring a large pot of water to a boil.

Add pierogis to boiling water. Cook until they float (about 5 minutes if frozen). Drain and blot on paper towels.

In a separate skillet, melt butter over low heat. Add remaining 2 TBSP finely chopped onion and the dried pierogis. Fry gently until pierogis begin to brown.

Remove pierogis and add to kielbasa and tomato mixture. Cook, uncovered, until sauce begins to thicken.

Serve and enjoy with hot sauce.

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