Cooking Instructions

• Warm the oil in a large pot or Dutch oven over medium heat. Add the sausage and toss to coat. Cook, while stirring constantly, for about 5 minutes, until the sausage has browned. Transfer the sausage to a plate.
• Return the pot to the stove over medium heat and add the butter. Add the onion and celery and cook until tender, about 3 minutes. Add a splash of water and scrape up all the delicious browned bits before adding the potatoes, chicken base, and the rest of the water. Bring to a boil and simmer for about 5 minutes.
• In a small glass, whisk together 1 cup of milk with the flour and the Cajun seasoning. Add the flour mixture to the soup, along with the remaining milk.
• Bring to a simmer, stirring constantly, and cook until the soup has thickened and the potatoes are fork tender, about 5 minutes. Return the sausage to the pot. Remove from the heat and taste the soup. Add salt and pepper, only if needed.