A fiery, Cajun-spiced sausage and vegetable cream soup.

Cajun Sausage Soup

4 pounds sweet Italian sausage
1 large onion, diced
3 stalks celery, diced
2 carrots, peeled and diced
2 potatoes, peeled and diced
6 ripe tomatoes, cored and cut into small pieces
3 (32-ounce) cans tomato juice
1/4 cup vegetable oil
2 cups heavy whipping cream
1 tablespoon Cajun seasoning or to taste
1 tablespoon cayenne pepper
Salt and ground black pepper to taste
1 cup corn starch
2/3 cup water

1. Cut sausage into small pieces and brown in a small amount of vegetable oil; set aside.
2. Heat 1/4 cup of oil in soup pot and cook vegetables (onion, celery, carrots, potatoes and tomatoes) until tender.
3. Add tomato juice, Cajun seasoning, cayenne pepper, sausage and grease. Bring mixture to a boil. Mix water and corn starch together and thicken soup with mixture.
4. Remove soup from heat, add heavy cream and salt and pepper to taste.

Makes 1 gallon.

Recipe provided courtesy of National Hot Dog And Sausage Council. Created by Timberline Lodges of Strasburg, Pennsylvania.