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.
Ingredients
Method
- 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.
- 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.
- 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.
- 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.
- 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.
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