Ingredients
Method
Preparation
- In a large pot, sauté chopped andouille sausage and vegetables (onions, bell peppers, celery) until softened.
- Add diced potatoes and Cajun spices, stirring to coat.
- Pour in enough water or broth to cover the ingredients, then bring to a boil.
Cooking
- Reduce heat and simmer until potatoes are tender, about 20 minutes.
- Stir in heavy cream and shredded cheddar cheese, cooking until melted and warmed through.
- Season with salt and pepper to taste before serving.
Nutrition
Notes
Serve hot in bowls; sprinkle with fresh herbs or extra cheese for garnish. Pairs well with crusty bread or a simple salad. Store leftovers in an airtight container for up to three days in the fridge or freeze for up to three months.