Crockpot Cajun Sausage Potato (Print Version)
A slow-cooked blend of smoky sausage, tender potatoes, and Cajun spices for a hearty, warming dish.
# What You'll Need:
→ Broth
01 -
4 cups chicken broth
→ Vegetables
02 -
4 medium Russet potatoes, peeled and diced
03 -
1 cup celery, diced
04 -
1 cup red bell pepper, diced
05 -
1 medium yellow onion, diced
06 -
3 cloves garlic, minced
→ Protein
07 -
450 grams andouille sausage, sliced into 1/4-inch rounds
→ Dairy
08 -
120 ml heavy cream
09 -
1 cup shredded cheddar cheese
→ Seasonings
10 -
1 tbsp Cajun seasoning
11 -
1 tsp paprika
12 -
1/4 tsp cayenne pepper
13 -
Salt and black pepper to taste
# Steps to Follow:
01 -
Slice andouille sausage into 1/4-inch rounds.
02 -
Add sliced sausage, diced potatoes, celery, red bell pepper, yellow onion, minced garlic, chicken broth, and seasonings into the slow cooker. Stir to combine.
03 -
Cover and cook on high for 3 hours 30 minutes or on low for 5 hours 30 minutes, until potatoes are tender and flavors meld.
04 -
Switch cooker to low heat if on high. Stir in heavy cream and shredded cheddar cheese, then cook for an additional 30 minutes to melt cheese and enrich broth.
05 -
Ladle soup into bowls, garnish with additional shredded cheddar or sliced green onions if desired, and enjoy.
# Additional Notes:
01 -
Switch crockpot to low before adding cream and cheese to avoid grainy texture from cream separation.
02 -
Adjust Cajun seasoning and cayenne pepper according to preferred spice level.
03 -
Yukon Gold potatoes can be used for a creamier texture.
04 -
Add cooked chicken or cooked rice near end of cooking for a heartier dish.
05 -
Soup can be refrigerated up to 4 days or frozen up to 3 months; reheat gently with added broth if thickened.