Smoked Cajun Turkey Soup With Andouille Sausage
Smoked Cajun turkey soup with leftover turkey, andouille sausage, and creamy Cajun seasoning: perfect comfort food for holidays or cold nights.
Smoked Cajun Turkey Soup With Andouille Sausage
This recipe comes to us from Tony Ramirez (aka TFTI BBQ), culinary influencer, backyard pitmaster, and friend of Montana Knife Company.
6
30 minutes
90 minutes
400
Cajun
Soup
Growing up with a mother who had deep Cajun roots in Louisiana, I learned that the best soups start with layers of flavor. This smoked Cajun turkey soup combines my love of barbecue with the comfort food traditions she passed down to me.
The smoky turkey, spicy andouille sausage, and rich cream base create a Cajun turkey soup that’s perfect for using up leftover smoked turkey from holiday meals or any time you have extra turkey on hand.
I’ve been making this smoked Cajun turkey soup for years at family gatherings. It’s become one of those recipes people ask for every time the weather turns cold.
Ingredients
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- 1 lb. shredded smoked turkey (leftover or freshly smoked)
- 3–4 Tbsp. Cajun seasoning
- 4 andouille sausages, sliced with a sharp, clean knife
- 1 stalk celery, chopped with a sharp, clean knife
- 3 carrots, chopped with a sharp, clean knife
- 1/2 yellow onion, chopped with a sharp, clean knife
- 1 red tomato, chopped with a sharp, clean knife
- 1 whole garlic bulb, minced with a sharp, clean knife
- 2 Tbsp. olive oil
- 2–3 cups turkey stock or chicken stock
- 1 cup heavy cream
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- 3–4 lb. turkey breast
- 2 Tbsp. Cajun seasoning
Directions
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- If you’re smoking a turkey specifically for this Cajun turkey soup, season a three- to four-pound turkey breast with Cajun seasoning. Smoke at 250°F for three to four hours.
- When the internal temperature reaches 150°F, bump the heat to 350°F to crisp the skin. Remove when the breast reaches an internal temperature of 160°F.
- Let the smoked turkey rest for 15–20 minutes, then slice and shred about one pound of meat using a sharp chef’s knife. The MKC Meat Church Chef Knife handles this job perfectly.
- Save the rest for sandwiches or freeze for another batch of smoked Cajun turkey soup.
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- Using a sharp Santoku knife (the MKC Smith River Santoku works great here), chop the celery, carrots, onion, and tomato into uniform pieces.
- Mince the entire garlic bulb. A sharp, clean knife makes quick work of all these vegetables and keeps your fingers safe.
- Slice the andouille sausage into rounds with your chef’s knife. Set all chopped ingredients aside.
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- Heat a large Dutch oven over medium heat. Add olive oil, then toss in the minced garlic, chopped onions, celery, and carrots.
- Cook until the vegetables soften, about five to seven minutes. Stir occasionally to prevent burning.
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- Add the sliced andouille sausage, chopped tomatoes, and two tablespoons of Cajun seasoning to the pot. Mix well to coat everything with the seasoning.
- Cook for another five minutes, letting the sausage release its oils and the tomatoes break down slightly.
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- Pour in the turkey stock and heavy cream. Stir to combine. Add the shredded smoked turkey and bring the Cajun turkey soup to a rolling boil.
- Once boiling, reduce the heat to low and let the soup simmer. Cover the pot and cook for one hour, stirring occasionally. The flavors will develop and deepen during this time.
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- Remove the smoked Cajun turkey soup from the heat and let it sit for 30 minutes before serving. This resting period allows the flavors to marry and the soup to thicken slightly.
- Taste and adjust seasoning if needed. Ladle into bowls and serve hot.
