Name: Rich Cajun Soup
Cook time: 50 min
Total time: 50 min
Ingredients: 1/2 cup all-purpose flour; 1/2 cup unsalted butter or vegetable oil; 1 large yellow onion, finely diced; 2 stalks celery, chopped; 1 green bell pepper, seeded and diced; 4 cloves garlic, minced; 12 oz Andouille sausage, sliced into rounds; 6 cups chicken broth (low sodium preferred); 1 can (14.5 oz) fire-roasted diced tomatoes; 2 tablespoons Cajun seasoning (adjust to taste); 1 teaspoon dried thyme; 2 bay leaves; 1/2 teaspoon smoked paprika; Salt and black pepper to taste; Sliced green onions and fresh parsley for garnish

Ingredients

Scale

1/2 cup all-purpose flour
1/2 cup unsalted butter or vegetable oil
1 large yellow onion, finely diced
2 stalks celery, chopped
1 green bell pepper, seeded and diced
4 cloves garlic, minced
12 oz Andouille sausage, sliced into rounds
6 cups chicken broth (low sodium preferred)
1 can (14.5 oz) fire-roasted diced tomatoes
2 tablespoons Cajun seasoning (adjust to taste)
1 teaspoon dried thyme
2 bay leaves
1/2 teaspoon smoked paprika
Salt and black pepper to taste
Sliced green onions and fresh parsley for garnish

Instructions

Step 1: Create the Dark Roux: Place a large heavy-bottomed pot or Dutch oven over medium-low heat. Melt the butter and whisk in the flour until smooth. Continue to whisk constantly for 10 to 15 minutes. You are looking for the flour to turn a deep caramel or chocolate color. Be careful not to let it burn; if you see black specks, you must start over. This roux provides the signature thickness and nutty flavor of the soup.
Step 2: Sauté the Holy Trinity: Once the roux reaches the desired color, immediately add the diced onion, celery, and green bell pepper. The moisture from the vegetables will stop the roux from cooking further. Stir frequently for about 5 minutes until the vegetables soften. Add the minced garlic and sliced Andouille sausage, cooking for another 3 minutes until the sausage begins to brown and release its oils.
Step 3: Simmer the Soup: Slowly pour in the chicken broth while whisking to incorporate the roux smoothly. Add the diced tomatoes with their juices, Cajun seasoning, dried thyme, smoked paprika, and bay leaves. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes. This allows the flavors to meld and the soup to thicken into a rich consistency.
Step 4: Season and Serve: Remove the bay leaves from the pot. Taste the soup and add salt, pepper, or extra Cajun seasoning if you prefer more heat. Ladle the hot soup into deep bowls. Garnish generously with fresh green onions and parsley. For a traditional touch, serve each bowl with a scoop of fluffy white rice in the center.

Cook Time: 50 minutes