Ingredients
- PotatoesUse Russet or Yukon Gold; Russets provide the necessary starchiness for thickness, while Yukon Golds lend a beautiful, buttery flavor and creamy texture.
- Aromatics (Holy Trinity)Diced yellow onion, celery stalks, and green bell pepper form the essential flavor foundation for any great Cajun dish, lending depth and sharpness.
- Smoked Chicken or Turkey SausageChoose a high-quality smoked sausage alternative, sliced thinly, which provides that necessary smoky element without using traditional ingredients.
- GarlicFreshly minced garlic is non-negotiable; it boosts the overall aromatic profile dramatically and adds necessary sharpness.
- Cajun Seasoning BlendEnsure you have a robust, flavorful mix ready; adjust the amount according to your desired heat level and spice tolerance.
- Chicken BrothLow-sodium chicken broth is best, allowing you to control the saltiness; this liquid base determines the overall richness of the stew.
- Heavy Cream or Half-and-HalfThis is added at the end for luxurious creaminess and richness, transforming the broth into a satisfying chowder consistency.
- Butter and FlourThese components are vital for creating a simple roux, which thickens the soup perfectly and prevents it from becoming watery.
- Vegetable OilUse a neutral oil for sautéing the vegetables and sausage efficiently before incorporating the liquids into the pot.
Instructions
- Step 1:Sauté the Sausage and Aromatics
- Step 2:Create the Roux and Add Potatoes
- Step 3:Simmer and Thicken
- Step 4:Finish with Cream and Sausage
Notes
- For best results, leftover soup keeps beautifully in an airtight container in the refrigerator for up to 4 days, but avoid freezing if the heavy cream has already been incorporated, as it may separate when thawed.
- When reheating, use a saucepan over low heat and stir frequently, adding a splash more broth or water if the soup has thickened too much overnight.
- Serve each bowl garnished with a dollop of sour cream or Greek yogurt to cut through the richness, a sprinkle of fresh green onions or chives, and a dash of hot sauce if you crave extra heat.
- To nail the rich depth of flavor, toast your roux until it’s the color of peanut butter before adding the liquid, and remember to briefly "bloom" the Cajun seasoning with the aromatics before introducing the broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American