Description
Indulge in the rich and comforting flavors of the Cajun Andouille Potato Delight. This soup merges the zest of Cajun-style andouille sausage with creamy potatoes and a colorful medley of vegetables, creating a dish that’s both nourishing and satisfying. The perfect choice for a chilly evening, this recipe promises to warm your heart and tantalize your taste buds.
Ingredients
- 12 oz. Cajun-style andouille (such as Aidells), sliced
- 2 Tbsp. olive oil
- 1 bunch scallions, whites and greens separated and sliced
- 1 cup each diced celery and red bell peppers
- 2 Tbsp. Cajun seasoning
- 1 Tbsp. minced fresh garlic
- 4 cups low-sodium chicken broth
- 1 ½ lb. russet potatoes, cubed
- ½ cup heavy cream
- Salt, black pepper, and Tabasco sauce to taste
Step-by-step Directions
1. Brown the Andouille
In a large pot, heat the olive oil over medium-high heat. Add the sliced andouille and cook for about 2 minutes per side, until nicely browned. Remove the sausage to a plate, and drain all but 1 tablespoon of the drippings from the pot.
2. Sweat the Vegetables
Add the scallion whites, diced celery, red bell peppers, Cajun seasoning, and minced garlic to the pot. Reduce heat to medium, cover partially, and allow the vegetables to sweat until they become soft, which should take about 5 minutes.
3. Simmer the Potatoes
Stir the chicken broth and cubed potatoes into the pot. Return the cover, partially, and bring the soup to a boil. Lower the heat and let it simmer until the potatoes are fork-tender, about 15 minutes.
4. Mash and Finish
Use a potato masher to coarsely crush some of the potatoes in the pot. This step helps thicken the soup. Stir in the heavy cream, scallion greens, and browned andouille. Season the soup with salt, black pepper, and a few dashes of Tabasco sauce, adjusting to taste.
Servings & Preparation Time
This recipe serves approximately 6 people. Preparation time is about 10 minutes, with a cooking time of 30 minutes, totaling 40 minutes from start to finish.
Tips for Storage & Reheating
- Storage: Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days.
- Freezing: This soup freezes well. Freeze in sealed containers and enjoy it within 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat the soup on the stove over medium heat until thoroughly warmed. If the soup is too thick, add a little water or broth to adjust the consistency before serving.
Conclusion
The Cajun Andouille Potato Delight is a perfect amalgam of flavors and textures that bring the essence of Cajun cooking to your table. Whether you’re looking for a hearty meal to share with family or a filling solo dinner, this soup delivers both comfort and taste in every spoonful. Enjoy crafting this vibrant and hearty dish that’s guaranteed to become a favorite!
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Cajun Andouille Potato Delight
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Indulge in the rich and comforting flavors of the Cajun Andouille Potato Delight. This soup merges the zest of Cajun-style andouille sausage with creamy potatoes and a colorful medley of vegetables, creating a dish that’s both nourishing and satisfying. The perfect choice for a chilly evening, this recipe promises to warm your heart and tantalize your taste buds.
Ingredients
- 12 oz. Cajun-style andouille (such as Aidells), sliced
- 2 Tbsp. olive oil
- 1 bunch scallions, whites and greens separated and sliced
- 1 cup each diced celery and red bell peppers
- 2 Tbsp. Cajun seasoning
- 1 Tbsp. minced fresh garlic
- 4 cups low-sodium chicken broth
- 1 ½ lb. russet potatoes, cubed
- ½ cup heavy cream
- Salt, black pepper, and Tabasco sauce to taste
Instructions
- Brown the Andouille: In a large pot, heat the olive oil over medium-high heat. Add the sliced andouille and cook for about 2 minutes per side, until nicely browned. Remove the sausage to a plate, and drain all but 1 tablespoon of the drippings from the pot.
- Sweat the Vegetables: Add the scallion whites, diced celery, red bell peppers, Cajun seasoning, and minced garlic to the pot. Reduce heat to medium, cover partially, and allow the vegetables to sweat until they become soft, which should take about 5 minutes.
- Simmer the Potatoes: Stir the chicken broth and cubed potatoes into the pot. Return the cover, partially, and bring the soup to a boil. Lower the heat and let it simmer until the potatoes are fork-tender, about 15 minutes.
- Mash and Finish: Use a potato masher to coarsely crush some of the potatoes in the pot. This step helps thicken the soup. Stir in the heavy cream, scallion greens, and browned andouille. Season the soup with salt, black pepper, and a few dashes of Tabasco sauce, adjusting to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes