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Ingredients
Scale
- 1 tablespoon olive oil
- 1 (13.5 ounces) package Andouille sausage, sliced into 1/4-inch rounds
- 4 russet potatoes, peeled and cut into bite-sized pieces
- 1 cup diced bell pepper (red or green)
- 1 cup diced onion
- 1/2 cup diced celery
- 1/2 cup sliced carrots
- 1 tablespoon minced garlic
- 1 tablespoon Cajun seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 cups chicken broth
- 1 cup milk
- 1/2 cup whipping cream
- 1 cup shredded cheddar cheese
- Sliced green onions for serving
- Tabasco sauce for serving
Instructions
- Brown the Andouille sausage in olive oil for 3-4 minutes.
- Combine browned sausage, potatoes, bell pepper, onion, celery, carrots, garlic, Cajun seasoning, salt, and pepper in the crockpot.
- Pour chicken broth over the mixture and stir gently.
- Cook on high for 3 hours or low for 5 hours.
- After cooking, stir in milk and cook for another hour.
- Add whipping cream and cheddar cheese, stirring until melted.
- Serve with green onions and Tabasco sauce.
Notes
Use high-quality Andouille sausage for the best flavor.
Russet potatoes ensure a creamy consistency.
Adjust Cajun seasoning for desired spice level.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Cajun
Nutrition
- Calories: 350
- Sugar: 5
- Sodium: 800
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 12
- Cholesterol: 50