Ingredients
1 pound smoked sausage, sliced
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
3 stalks celery, chopped
4 cups chicken broth
4 large russet potatoes, peeled and diced
1 can (14.5 oz) diced tomatoes, undrained
1 teaspoon Cajun seasoning (adjust to taste)
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Salt & pepper, to taste
1 cup heavy cream (optional — makes it creamy)
Chopped green onions and/or parsley for garnish
Instructions
Heat olive oil in a large pot over medium heat. Add sliced smoked sausage and cook until browned. Remove and set aside.
In the same pot, add onion, garlic, bell pepper, and celery. Sauté about 5 minutes until softened.
Add chicken broth, potatoes, diced tomatoes (with juice), Cajun seasoning, thyme, and oregano. Stir well.
Bring to a boil, then reduce heat to a gentle simmer. Cover and cook 15–20 minutes until potatoes are tender.
Return the sausage to the pot. Add heavy cream if using. Stir and heat through.
Taste and adjust seasonings — add more Cajun seasoning, salt, or pepper if needed.
Serve hot, topped with green onions or parsley.