Cajun Potato Soup

Instructions

1. 1

   Heat oil in a Dutch oven over medium heat, and add andouille sausage. Cook until browned,  1 to 2 minutes on each 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 allow to cook for 3 minutes.

3. 3

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

4. 4

   Carefully take 3 cups of the potato mixture from the Dutch oven, and put into a food processor. Process until smooth; add up to 1/2 cup broth as needed. Pour back into the Dutch oven and stir.

5. 5

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