6med Russet or Yukon Gold potatoes (peeled and cubed)
8oz. Cajun smoked sausage
8oz. Smoked bacon (cut into 1" pieces)
8oz. Tasso (thinly sliced)
1med. Yellow onion (chopped)
4cloves Garlic (chopped)
12C Chicken stock
2C Heavy whipping cream
1bunch Green onions (chopped)
All purpose Cajun seasoning to taste
Shredded cheese of choice
Place a large heavy pot (8 qts. or larger) over medium-high heat.
Cook the bacon until crispy and remove to a paper towel lined plate.
Add the sausage, tasso, onions, garlic, and sauté until the onions are clear.
Add the chicken stock, increase the heat to high, and cover.
Once boiling add the potatoes and reduce the heat to a soft boil.
Add all purpose seasoning to taste.
Cook for 30-45 minutes or until the potatoes are tender, stirring occasionally.
Once the potatoes are tender reduce heat to a simmer.
Add the cream, bacon, and green onions, stirring to incorporate.
Taste and adjust seasoning.
Sour cream and cheese should be served on the side and added to suit individual taste.