Spicy Cajun Andouille Potato Soup

1. 1

   Heat oil in a Dutch oven over medium heat and add andouille sausage. Cook until browned, 1 to 2 minutes per side. Remove from the pan and set aside.

2. 2

   Add onions, green bell pepper, red bell pepper, celery, and garlic to the Dutch oven. Sprinkle with half the Cajun seasoning, stir, and cook for 3 minutes.

3. 3

   Add chicken broth and potatoes, stir, and bring to a boil; reduce the heat and simmer until the potatoes start to soften, about 5 to 10 minutes.

4. 4

   Carefully remove 3 cups of the potato mixture from the Dutch oven and place it in a food processor. Process until smooth, adding up to 1/2 cup broth as needed. Pour it back into the Dutch oven and stir.

5. 5

   Add andouille sausage, crawfish tails, heavy cream, and the remaining Cajun seasoning. Stir to combine well, reduce the heat to low, cover, and let the flavors blend for 5 minutes.

• Calories 936.58 kcal High
• Protein 36.64 g Good Source
• Carbs 77.3 g Moderate
• Total Fat 53.14 g High
• Saturated Fat 22.59 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 215.8 mg High
• Sodium 2851.6 mg High
• Fiber 5.3 g Moderate
• Sugar 10.71 g High
• Added Sugar 0.0 g Low Source
• Calcium 304.01 mg Good Source
• Iron 5.01 mg Good Source
• Potassium 1505.02 mg Good Source
• Vitamin A 177.2 mcg_rae Moderate
• Vitamin C 38.5 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Milk 🥛
• Celery
• Garlic 🧄
• Onions 🧅