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  • Writer's pictureTommy Centola

Sweet Potato and Andouille Bisque

Often my recipes focus on the protein. Thie week, we will be focusing on the sweet potato. It is a great ingredient.


1/2 pound andouille or smoked sausage

love oil

1 medium onion, finely chopped

1 tablespoon finely minced garlic

3 cups chicken stock

4 roasted sweet potatoes, peeled and mashed

1/4 teaspoon ground nutmeg

Creole seasoning to taste

1 cup half-and-half

Sour cream, for serving

Thinly sliced green onions , for garnish


Slice sausage in half lengthwise, then into quarter . Heat about 2 tablespoons olive oil in a 3-quart saucepan over medium-high heat. Add sausage and cook, turning, until browned on all sides. Remove to paper towels; when cooled, pulse in a blender or food processor until coarsely chopped; set aside. Add onions to hot pan with drippings; cook, stirring from time to time, until well browned; add a little extra oil if necessary. Add garlic and cook until fragrant. Add chicken broth and mashed sweet potatoes; whisk together. Bring to a simmer and add reserved andouille, nutmeg, and Creole seasoning; cook, stirring from time to time, for 10 minutes. Taste and adjust seasoning; stir in half-and-half, reduce heat to low, and cook until heated through, do not boil. Garnish each serving with a of sour cream and a sprinkle of green onions.


Enjoy!!!


Creole & Cajun Comfort Food is now available online.



Good Cooking, Good Eating and Good Living!!!

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