Description
This creamy Cajun chicken, sausage, and bean soup is a hearty, flavorful dish packed with tender chicken, smoky sausage, and creamy beans simmered in a richly spiced broth. Perfect for a cozy dinner, this soup blends Cajun seasonings with creamy textures to deliver a satisfying meal that’s both comforting and full of bold Southern flavors.
Ingredients
Protein
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 8 oz Andouille sausage, sliced
Vegetables
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
Beans & Liquids
- 1 can (15 oz) cannellini or great northern beans, drained and rinsed
- 4 cups chicken broth
- 1 cup heavy cream
Spices & Seasonings
- 2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper to taste
Oils & Others
- 2 tbsp olive oil or vegetable oil
- 2 tbsp all-purpose flour (for roux)
Instructions
- Prepare the ingredients: Dice the onion, green bell pepper, and celery. Mince the garlic. Cut chicken thighs into bite-sized pieces and slice the Andouille sausage.
- Sauté the vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, bell pepper, and celery. Cook for 5-7 minutes until the vegetables are softened and fragrant. Add the minced garlic and cook for another minute.
- Brown the sausage and chicken: Push the vegetables to the side and add the sliced sausage to the pot. Cook until it begins to brown, about 3-4 minutes. Then, add the chicken pieces and season everything with Cajun seasoning, smoked paprika, thyme, cayenne pepper, salt, and black pepper. Cook until the chicken is mostly cooked through, about 5 minutes.
- Create the roux: Sprinkle the flour over the cooked meat and vegetables, stirring constantly to coat everything evenly. Cook for 2 minutes to eliminate raw flour taste.
- Add liquids and beans: Slowly pour in the chicken broth while stirring to prevent lumps. Add the rinsed beans and bring the soup to a gentle simmer.
- Simmer the soup: Reduce heat to low and simmer uncovered for 15-20 minutes, allowing flavors to meld and the soup to thicken slightly.
- Finish with cream: Stir in the heavy cream and cook for another 5 minutes over low heat, adjusting seasoning if needed.
- Serve and enjoy: Ladle the creamy Cajun chicken, sausage, and bean soup into bowls. Garnish with chopped parsley or green onions if desired, and serve hot with crusty bread.
Notes
- For a spicier kick, add more cayenne pepper or some hot sauce during cooking.
- If you prefer a dairy-free version, substitute heavy cream with full-fat coconut milk.
- Andouille sausage can be substituted with smoked kielbasa or chorizo for a different smoky flavor.
- Use low-sodium chicken broth to control the salt content.
- This soup stores well in the refrigerator for up to 3 days and freezes perfectly for meal prep.
