-      Heat 2 tablespoons of olive oil butter blend in a Dutch oven and add the onions, celery and garlic

-      Sweat out the vegetables for 2 to 3 minutes under low heat

-      Add the olive oil and bring up the temperature to medium

-      Add the sliced Andouille, apples, cayenne and Cajun seasoning

-      Allow everything to come together for about 5 minutes then add the apple cider

-      Grill the rest of the Turkey Andouille with the apple and a seeded jalapeno

-      When you have grill marks on the sausage, apples and jalapeno slice them all and add to the soup along with the potatoes

-      Bring this mixture to a simmer allowing all the flavors to combine together

-      If the soup is not thick enough, make a slurry with the flour and half and half, then pour slowly into the soup to thicken

-      Cook the entire soup for about 15 to 20 minutes and season with salt and pepper

-      When you are ready to serve, add the shredded cheese give a final mix


  • 2 tablespoons Olive oil butter blend
  • 2 tablespoons olive oil
  • 3 garlic cloves
  • ½ yellow onion, diced
  • 1 celery rib, diced
  • ½ pound Andouille, sliced
  • 1 red apple, diced, skin on
  • 1 green apple, diced, skin on
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon Cajun seasoning
  • 2 cups apple cider
  • ½ cups flour
  • ½ cups half and half
  • 1 jalapeno, seeded, grilled, diced
  • 1 green apple, sliced skin on and grilled
  • 1 pound turkey Andouille sausage, grilled
  • 1 cups reduced fat cheddar cheese, shredded
  • 4 red bliss potatoes, quartered and boiled
  • Salt and pepper to taste
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