Follow these steps for perfect results
Kielbasa
cubed
Water
Andouille sausage
cubed
Poached Chicken Breast
diced
Celery
diced
Onion
diced
Green pepper
diced
Chicken base
Ham base
Cajun Seasoning
Roux
Okra
In a steam kettle, sauté the kielbasa and Andouille sausage for 10 minutes.
Add diced onion, celery, and green pepper to the kettle and cook for 5 minutes more.
Strain the sausages and vegetables through a china cap and set aside.
Add water, chicken base, and ham base to the kettle.
Add Cajun seasoning to the kettle.
Simmer the mixture for 1 1/2 hours.
Add roux and mix thoroughly to ensure there are no lumps.
Add the chicken, sausages, vegetables, and okra to the soup.
Simmer for 15 minutes.
Remove from heat and serve.
Expert advice for the best results
Adjust the amount of Cajun seasoning to your preferred spice level.
For a thicker soup, add more roux.
Serve with a side of cornbread.
Everything you need to know before you start
20 minutes
Can be made ahead and reheated.
Serve in a bowl, garnished with fresh parsley.
Serve hot with crusty bread.
Top with a dollop of sour cream.
Pairs well with spicy Cajun flavors.
Discover the story behind this recipe
A staple in Cajun cuisine.
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