Cajun Spiced Soup (Print Version)
# Ingredients:
→ Sausage
01 -
1 tablespoon of cooking oil
02 -
13.5-ounce andouille sausage (1 ring)
→ Vegetables
03 -
4 big russet potatoes, peeled and cut into chunks
04 -
1 diced large onion
05 -
Half a cup of celery, chopped up
06 -
Half a red bell pepper, diced up
07 -
2 teaspoons of minced garlic
→ Seasonings and Liquids
08 -
¼ teaspoon cayenne pepper
09 -
1 teaspoon Cajun spice blend
10 -
Half a teaspoon of paprika
11 -
Half a teaspoon of black pepper
12 -
Half a teaspoon of kosher salt
13 -
4 cups of chicken stock
14 -
Half a cup of heavy cream
15 -
1 cup of mild cheddar cheese
# Instructions:
01 -
Heat up the oil and brown the sausage slices for around 3-4 minutes. Take them out and set them aside.
02 -
Using the same pot, sauté the onion, celery, and red bell pepper until soft. Stir in the garlic for a short time.
03 -
Stir in the spices, broth, and potatoes. Let them cook on a low boil for 20-25 minutes, until the potatoes are soft.
04 -
Add the cooked sausage back to the pot. Mix in the cream and cheddar cheese. Let it simmer for another 5 minutes until everything’s hot and the cheese is melted.
# Notes:
01 -
Feel free to adjust the spice to your liking
02 -
Russet potatoes work best for this recipe
03 -
This soup reheats really well