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
Scale
- 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