Cajun Sausage Soup
A fiery, Cajun-spiced sausage and vegetable cream soup.
4 pounds sweet Italian sausage
1 large onion, diced
3 stalks celery, diced
2 carrots, peeled and diced
2 potatoes, peeled and diced
6 ripe tomatoes, cored and cut into small pieces
3 (32-ounce) cans tomato juice
1/4 cup vegetable oil
2 cups heavy whipping cream
1 tablespoon Cajun seasoning or to taste
1 tablespoon cayenne pepper
Salt and ground black pepper to taste
1 cup corn starch
2/3 cup water
- Cut sausage into small pieces and brown in a small amount of vegetable oil; set aside.
- Heat 1/4 cup of oil in soup pot and cook vegetables (onion, celery, carrots, potatoes and tomatoes) until tender.
- Add tomato juice, Cajun seasoning, cayenne pepper, sausage and grease. Bring mixture to a boil. Mix water and corn starch together and thicken soup with mixture.
- Remove soup from heat, add heavy cream and salt and pepper to taste.
Makes 4 quarts.
Recipe provided courtesy of National Hot Dog And Sausage Council. Created by Timberline Lodges of Strasburg, Pennsylvania.