Cajun Sausage Soup
This Cajun Sausage Soup is a bold, comforting one-pot meal packed with smoky andouille sausage, tender potatoes, beans, corn, and the classic Cajun “holy trinity” of onion, bell pepper, and celery. Gently spiced with paprika, thyme, oregano, and cayenne, it delivers layered flavor with just the right amount of heat. Perfect for chilly evenings and even better the next day.
Equipment
- large heavy bottomed pot or Dutch oven
- slotted spoon
- cutting board
- chef’s knife
- wooden spoon
Ingredients
- 1 lb smoked andouille sausage, sliced into 1/2 inch rounds
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 tbsp paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tbsp tomato paste
- 14 oz diced tomatoes with juices
- 7 cups chicken broth
- 2 medium Yukon gold or russet potatoes, peeled and cubed
- 1 cup corn kernels
- 14 oz red kidney beans, drained and rinsed
- 1 bay leaf
- salt and freshly ground black pepper to taste
- 3 green onions, thinly sliced
- 2 tbsp fresh parsley, chopped
- hot sauce (optional)
Instructions
- Heat the olive oil in a large heavy bottomed pot or Dutch oven over medium heat. Add the sliced sausage in a single layer and brown for 3 to 4 minutes per side until caramelized. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add the onion, green bell pepper, red bell pepper, and celery to the same pot. Cook for 6 to 8 minutes until softened and lightly golden. Add the garlic and cook for 1 minute. Stir in paprika, smoked paprika, thyme, oregano, and cayenne, coating the vegetables well.
- Stir in the tomato paste and cook for 1 minute. Add the diced tomatoes with their juices, scraping up browned bits. Pour in the chicken broth and add the bay leaf. Bring to a gentle boil.
- Add the cubed potatoes and return the sausage to the pot. Reduce heat to medium low and simmer uncovered for 20 to 25 minutes until potatoes are fork tender. Stir in corn and kidney beans and simmer 8 to 10 minutes more. Season with salt and black pepper to taste.
- For a thicker soup, gently mash a few potato pieces against the side of the pot. For a brothier texture, add extra warm chicken broth as desired.
- Remove the bay leaf. Ladle into bowls and top with sliced green onions and fresh parsley. Add hot sauce if desired and serve hot with crusty bread or cornbread.
Notes
Use high-quality smoked andouille sausage for the best flavor. Let the vegetables soften fully before adding liquids to develop depth. For a thicker soup, mash a few potato pieces against the side of the pot. For a brothier texture, add extra warm chicken broth. This soup tastes even better the next day. Add cooked rice to each bowl for a heartier variation. Store in the refrigerator up to 4 days or freeze up to 3 months.