Recipe and photography by Isis Heuser | Chew On This 

Ingredients

• 2 tablespoons olive oil
• 16 oz Mountain View Meats Cajun Style Andouille Sausage, sliced
• 1 cup diced onion
• 1 cup chopped celery
• 1 cup chopped red bell pepper
• 2 cloves of garlic, minced
• 1 tablespoons Cajun seasoning
• Salt and pepper, to taste
• 4 russet potatoes, peeled and cubed
• 4 1/2 cups chicken stock
• 1/2 cup heavy cream, room temperature
• Parsley for garnish

Directions

Heat the oil over med-high heat.

Add sausage and cook until browned.

Remove sausage from the pot and set aside.

Add onion, celery, and bell pepper to the pot and cook for 3-4 minutes, until vegetables soften.

Add garlic and Cajun seasoning.

Stir and cook for another minute.

Stir in potatoes and chicken stock and simmer for about 15 minutes until the potatoes are tender.

Stir in the heavy cream and andouille sausage.

Simmer for 10 minutes.

Ladle into bowls and sprinkle with parsley.

Enjoy!