Name: Cajun Potato Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Cajun
Ingredients: 1 Tablespoons Olive Oil; 1lb 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); 1-2 Tablespoons Cajun Seasoning; 28ozs Chicken Broth; 4 Yellow Potatoes (diced); 1/2 lb Crawfish (tails/meat only); 1 Cup Heavy Cream

Cajun Potato Soup

This Cajun potato soup, with andouille, crawfish, bell pepper, celery, and onion, is partially blended for a creamy texture. Heavy cream makes it rich; Cajun seasoning spices it up.

40 min total 20 min prep 20 min cook 4 753 cal

Instructions

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1 Heat oil in a Dutch oven over medium heat, and add andouille sausage. Cook until browned, 1 to 2 minutes on each side. Remove from the pan and set aside.
2 Add onions, green bell pepper, red bell pepper, celery, and garlic to the Dutch oven. Sprinkle with half the Cajun seasoning; stir, and allow to cook for 3 minutes.
3 Add chicken broth and potatoes, stir and bring to a boil; reduce heat and simmer until potatoes begin to soften, about 5 to 10 minutes.
4 Carefully take 3 cups of the potato mixture from the Dutch oven, and put into a food processor. Process until smooth; add up to 1/2 cup broth as needed. Pour back into the Dutch oven and stir.
5 Add andouille sausage, crawfish tails, heavy cream, and remaining Cajun seasoning. Stir to combine well, turn heat to low, cover, and allow flavors to blend for 5 minutes.