Cajun Potato Soup

Ingredients

• 1 tbsp olive oil
• 1 lb andouille sausage (cut round or at an angle)
• 1 yellow onion (chopped)
• 1 green bell pepper (chopped)
• 1 red bell pepper (chopped)
• 2 celery stalks (chopped)
• 3 garlic cloves (chopped)
• 1 tbsp Cajun seasoning (1-2 tbsp to taste; divided)
• 28 oz chicken broth (plus more as needed)
• 4 yellow potatoes (diced)
• 0.5 lb crawfish tails (meat only)
• 1 cup heavy cream

Steps

1. 1

   Heat olive oil in a Dutch oven over medium heat.

2. 2

   Add andouille sausage and cook until browned, about 1 to 2 minutes on each side. Remove the sausage from the pan and set aside.

3. 3

   Add chopped onions, green bell pepper, red bell pepper, celery, and garlic to the Dutch oven.

4. 4

   Sprinkle the vegetables with half of the Cajun seasoning; stir, and allow to cook for 3 minutes.

5. 5

   Add chicken broth and diced potatoes to the pot.

6. 6

   Stir and bring the mixture to a boil; then reduce heat and simmer until potatoes begin to soften, about 5 to 10 minutes.

7. 7

   Carefully remove 3 cups of the potato mixture from the Dutch oven and place into a food processor.

8. 8

   Process until smooth, adding up to 1/2 cup of additional broth if needed to reach desired consistency.

9. 9

   Pour the blended mixture back into the Dutch oven and stir to combine.

10. 10

    Add the browned andouille sausage, crawfish tails, heavy cream, and the remaining Cajun seasoning.

11. 11

    Stir to combine well, turn the heat to low, cover, and allow the flavors to blend for 5 minutes before serving.

Notes

If you cannot find crawfish tails, you can substitute peeled, deveined shrimp.

Nutrition per serving

• main dish
• soup
• Cajun
• seafood
• potatoes
• andouille sausage
• dinner