Escape the ordinary with this flavorful Cajun Potato Soup recipe
Who doesn’t love a good comfort food in the colder months? Give it a Cajun twist and become a food legend!
Things to know:
What is the best liquid base for Cajun soup?
Chicken Broth: Chicken broth is the liquid base for the soup. You could substitute chicken stock, but you may want to adjust the amount of salt added.
What are traditional Cajun foods?
We consider jambalaya, gumbo, étouffée and red beans and rice to be the “big 4” of Cajun dishes. There are more out there such as po’ boys, a delicious Cajun sandwich with an huge variety of versions.
What is Creole vs Cajun food?
Cajun food is the food of the Acadians, an ethnic group descended from the French who settled in the New France colony of Acadia during the 17th and 18th centuries. Cajun food is often spicy (though you can make it flavorful with much less “heat”), rustic and hearty. Creole food comes from the city of New Orleans and is a fusion of French, Spanish, African and other influences.
What goes with cajun potato soup?
Cajun Potato Soup is rich and hearty enough to be a meal on its own, but it’s even better with a few simple sides. A warm slice of crusty French bread or a buttery biscuit is perfect for soaking up every bit of that creamy, spicy broth.
What are the three ingredients of Cajun?
The three essential ingredients of Cajun cuisine, known as the “Holy Trinity,” are onions, celery, and green bell peppers, forming the flavor base for dishes like gumbo and jambalaya, similar to French mirepoix but with bell pepper instead of carrot. This aromatic trio is sautéed at the beginning of cooking to build a rich, savory foundation.
Will potatoes thicken soup?
Potatoes naturally thicken soup, but sometimes you might want an even thicker or chunkier consistency.
Ingredients
1 T vegetable oil
1 ring (13.5 ounces) andouille sausage, sliced into ¼-inch rounds (we used kielbasa)
1 pound diced Tasso ham (here is how you can make it at home)
1 large onion, diced (about 1 cup)
½ cup diced celery, about 1 rib
1 red bell pepper, seeded, diced
4 t garlic, minced
1 t Cajun seasoning (we like Cattleman’s Grill Cajun Fusion)
½ t kosher salt
½ t black pepper
½ t paprika
¼ t cayenne pepper
4 cups chicken broth
4 large russet potatoes, peeled, cubed (we used 12 Yukon Gold taters)
½ cup heavy whipping cream
1 cup mild cheddar cheese, shredded
parsley, chopped for garnish
1. To a large pot and over medium heat, add the oil. Once hot, add the sausage and cook, stirring occasionally until browned, about 3-4 minutes. Remove the sausage from the pan and set aside on a plate or in a bowl.
2. Add the Tasso Ham to the pot, stirring occasionally until browned, about 3-4 minutes. Remove the ham and set aside with the sausage while you prepare the rest of the soup.
3. To the same pot over medium heat, add the onion, celery, and bell pepper. Cook until softened, about 5-8 minutes. Add garlic and cook for 1 more minute.
4. To the pot, add Cajun seasoning, salt, pepper, paprika, cayenne pepper, chicken broth, and potatoes. Reduce heat. Simmer for 20-25 minutes, or until the potatoes are forkentender (see video for explanation).
5. Return the sausage to the pot and add in heavy cream and shredded cheese. Let the soup simmer for an additional 5 minutes, or until everything is heated through and the cheese is melted.
6. Garnish with parsley. Serve warm. ENJOY!
Equipment used:
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