Ingredients :
- 13-1/2 ounces fully cooked andouille sausage links, cut into 1/4-inch slices
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 medium onion, chopped
- 1 medium sweet red pepper, chopped
- 1 celery rib, chopped
- 1 carton chicken broth
- 3 teaspoons Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 4 large russet potatoes, peeled and cut into 1-inch cubes
- 1 cup heavy whipping cream
- 3/4 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Directions :
- In a Dutch oven over medium heat, cook and stir sausage until edges are lightly browned, 3-5 minutes. Remove sausage to a bowl.
- In the same pan, melt butter and heat oil over medium heat. Add garlic and pepper flakes; cook and stir 1 minute. Add onion, red pepper and celery. Cook and stir until vegetables are softened, 5-7 minutes.
- Stir in broth, Cajun seasoning, paprika and salt. Bring to a boil. Add potatoes. Reduce heat; simmer, uncovered, until potatoes are tender, 15-18 minutes.
- Reduce heat to low. Stir in cream, cheddar cheese and Parmesan cheese until cheese is melted. Add sausage and parsley. Heat through. If desired, serve with additional parsley.
