Cajun Sausage Chowder
Warm, comforting, and packed with bold Southern flavor, this Cajun Sausage Chowder is the perfect blend of smoky, creamy, and hearty. Featuring savory Andouille sausage, tender chunks of russet potatoes, and the aromatic trifecta of onion, bell pepper, and celery, this recipe is infused with zesty Cajun seasoning and a touch of smoked paprika. A splash of heavy cream adds luxurious richness, while an optional blending step creates a velvety, satisfying texture. Ready in just 50 minutes, this one-pot chowder is a crowd-pleaser that's perfect for weeknight dinners or cozy gatherings. Serve it steaming hot with a sprinkle of fresh parsley or extra Cajun seasoning for a deliciously spicy twist!
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Recipe Information
Ingredients
- 12 ounces Andouille sausage
- 1 tablespoon Olive oil
- 1 medium Yellow onion
- 1 medium Red bell pepper
- 2 Celery stalks
- 3 Garlic cloves
- 3 medium Russet potatoes
- 1.5 tablespoons Cajun seasoning
- 1 teaspoon Smoked paprika
- 4 cups Chicken broth
- 1 cup Heavy cream
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Slice the andouille sausage into 1/2-inch rounds.
Heat the olive oil in a large pot over medium heat. Add the sausage and cook until browned on both sides, about 5-7 minutes. Remove the sausage and set it aside.
Dice the onion, red bell pepper, and celery. Mince the garlic cloves.
In the same pot, add the diced onion, red bell pepper, and celery. Sauté for 5 minutes until the vegetables soften. Add the minced garlic and cook for 1 minute more, stirring frequently.
Peel and dice the russet potatoes into 1/2-inch cubes. Add the potatoes to the pot along with the Cajun seasoning and smoked paprika. Stir to coat the vegetables and potatoes in the spices.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for 20 minutes, or until the potatoes are tender.
Use an immersion blender to blend a portion of the soup to create a creamy texture. Alternatively, you can transfer 1-2 cups of the soup to a blender, puree it, and return it to the pot.
Stir in the heavy cream, browned sausage, salt, and black pepper. Simmer for an additional 5 minutes to heat through.
Taste and adjust seasoning as needed. Stir in the chopped parsley just before serving.
Serve the chowder hot, optionally garnished with additional parsley or a sprinkle of Cajun seasoning.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 1093 mg | 48% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.6 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 844 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
