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
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Category
Soup
Cuisine
Cajun
Author:
This recipe comes to us from Tony Ramirez (aka TFTI BBQ), culinary influencer, backyard pitmaster, and friend of Montana Knife Company.
Servings
6
Prep Time
30 minutes
Cook Time
90 minutes
Calories
400
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
Grab these ingredients to whip up a pot of rich, smoky Cajun turkey soup:
- 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
If smoking turkey for this soup:
- 3–4 lb. turkey breast
- 2 Tbsp. Cajun seasoning
Directions
Follow these steps to create the perfect pot of Cajun turkey soup.
Prep your smoked turkey (if starting from scratch)
- 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.
Prep your vegetables for Cajun turkey soup
- 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.
Build the base of your smoked Cajun turkey soup
- 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.
Add the sausage and tomatoes to your Cajun turkey soup
- 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.
Finish your smoked Cajun turkey soup
- 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.
Rest and serve your Cajun turkey soup
- 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.
Recipe Note
Pointers for the Perfect Smoked Cajun Turkey Soup
Master these tips to make the best Cajun turkey soup every time:
- Keep your knivessharp and clean throughout prep. The Smith River Santoku makes chopping all those vegetables faster and safer, while the Meat Church Chef Knife gives you clean slices through the andouille and perfect shreds of smoked turkey.
- Don’t rush the simmering process. That full hour of low heat takes this dish from a decent appetizer into a great smoked Cajun turkey soup.
- The resting period after cooking matters.Those 30 minutes let the cream thicken naturally and the flavors settle.
- Leftover smoked turkey from any holiday meal or barbecue session works perfectly in this Cajun turkey soup.
Whether you’re using fresh smoked turkey or leftovers from a holiday meal, this Cajun turkey soup delivers deep, satisfying flavors I built my reputation on.
