Timberline Lodges Cajun Sausage Soup
Makes 1 gallon

4 pounds sweet Italian sausage
1 large onion, diced
3 stalks celery, diced
2 carrots, peeled and diced
2 potatoes, peeled and diced
6 ripe tomatoes, cored & cut into small pieces
3 cans (32 oz) tomato juice
1/4 cup vegetable oil
2 cups heavy whipping cream
1 cup Paul Prudhomme Cajun seasoning
1 tablespoon cayenne pepper
Salt & pepper to taste
1 cup corn starch
2/3 cup water

Cut sausage into small pieces and brown in a small amount of vegetable oil; set aside.

Heat 1/4 cup of oil in soup pot and cook vegetables (onion, celery, carrots, potatoes, and tomatoes) until tender.

Add tomato juice, Cajun seasoning, cayenne pepper, sausage and grease. Bring mixture to a boil.

Mix water and corn starch together and thicken soup with mixture.

Remove soup from heat, add heavy cream and salt & pepper to taste.

From: Timberline Lodges, Strasburg, Pennsylvania
Source: National Hot Dot and Sausage Council