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Cajun Sausage Soup

A soup of sweet Italian sausage, vegetables, tomato juice, and Cajun seasoning, finished with heavy cream.

From the Recipes Wiki (Fandom) · 15 ingredients
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Why it works: Celery and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Cajun Sausage Soup

Ingredients

Directions

Prepare

  1. Cut sausage into small pieces.

  2. Brown the sausage in a small amount of vegetable oil.

  3. Set the browned sausage aside.

  4. Heat 1/4 cup of vegetable oil in a soup pot.

  5. Cook the vegetables (onion, celery, carrots, potatoes, and tomatoes) until tender.

Make the soup

  1. Add tomato juice to the pot.

  2. Add Cajun seasoning to the pot.

  3. Add cayenne pepper to the pot.

  4. Add the browned sausage to the pot.

  5. Add the remaining grease to the pot.

  6. Bring the mixture to a boil.

Thicken and finish

  1. Mix water and cornstarch together.

  2. Thicken the soup with the water‑cornstarch mixture.

  3. Remove the soup from heat.

  4. Add heavy whipping cream to the soup.

  5. Add salt and pepper to taste.

Nutrition, whole recipe (rough)

1139Calories
48 gProtein
35 gFat
157 gCarbs

Counts 12 of 13 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Pork100g cooked242
Potato1 medium (173g) baked161
Olive Oil1 tbsp (14g)119
Cream1 tbsp (15ml) heavy51
Onion1 medium (110g)44
Carrot1 medium (61g)25
Tomato1 medium (123g)22
Chili1 tsp (2.7g)8
Celery1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Celery + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Celery + tomatotop 4% of all pairs
    Smell alikemoderate
    Cooked together3,377 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Carrot + potatotop 4% of all pairs
    Smell alikestrong
    Cooked together3,107 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  5. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sweet italian sausage
Provides the main meat flavor and fat that carries the spices through the soup.
Tomato juice
Forms the liquid base of the soup and adds tomato acidity and flavor.
Cornstarch
Thickens the soup when heated with water, giving it body.
Heavy whipping cream
Adds richness and a smooth, creamy texture at the end.
Potatoes
Soften during cooking and add starch that adds body to the soup.

The step that matters

Thicken with the water-cornstarch mixture. Cornstarch must be mixed with cold water first and then stirred into simmering liquid; added dry or to hot liquid without mixing, it clumps. It thickens only once it reaches a boil, so the soup needs to bubble for it to set properly.

Swap the tomato

How well each one fits the dish's main ingredients (onion, celery, carrot, potato, cream, pepper):

  1. Leekfits better
  2. Parsnipfits better
  3. Turnipfits better
  4. Tomatothe original

Fit is the average pairing score against onion, celery, carrot, potato, cream, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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