Directions
- 1Add chopped bacon to a Dutch oven and cook until crispy, then remove and set to the side.
- 2Leaving most of the bacon fat, add in the andouille sausage and brown them.
- 3Remove the sausage and in the same pot, sauté your onions, bell peppers and celery until soft.
- 4Add a little chicken broth and deglaze with a wooden spoon, then sauté your garlic until fragrant.
- 5Season with cajun seasoning, smoked paprika, dried thyme, black pepper and cayenne.
- 6Add in the cubed potatoes, chicken broth and a bay leaf.
- 7Bring this to a boil, reduce to a simmer, cover and let cook for 15 minutes until the potatoes are fork tender.
- 8After about 15 minutes, remove the bay leaf and mash a few of the potatoes in the pot.
- 9Stir in the heavy cream, cheese and sour cream.
- 10Add in the reserved bacon and andouille sausage and let this simmer for about 5 minutes until it's thick and creamy.
- 11To plate it up, top it with shredded cheese, sour cream, bacon and andouille sausage and green onion and parsley.
Ingredients
- chopped bacon
- andouille sausage
- onions
- bell peppers
- celery
- chicken broth
- garlic
- cajun seasoning
- smoked paprika
- dried thyme
- black pepper
- cayenne
- cubed potatoes
- bay leaf
- heavy cream
- cheese
- sour cream
- shredded cheese
- green onion
- parsley
Equipment
Dutch ovenwooden spoon
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