Cajun Potato Soup

01Method

1. 1

   Warm the oil in a Dutch oven over medium heat, then add the andouille sausage. Brown each side for 1 to 2 minutes, then transfer to a plate and set aside.

2. 2

   Place the onion, both bell peppers, celery, and garlic into the Dutch oven. Dust with half the Cajun seasoning, stir well, and cook for 3 minutes.

3. 3

   Pour in the chicken broth and add the potatoes. Stir, bring to a boil, then reduce to a simmer and cook until the potatoes start to soften, about 5 to 10 minutes.

4. 4

   Scoop out about 3 cups of the potato mixture and transfer to a food processor. Blend until smooth, adding a splash of broth if needed. Return the purée to the Dutch oven and stir to incorporate.

5. 5

   Add the reserved sausage, crawfish, heavy cream, and remaining Cajun seasoning. Stir everything together, reduce heat to low, cover, and let the flavors meld for 5 minutes.