4 cups frozen diced hash browns with peppers and onions
1 can (14.5 oz) chicken broth
1 package andouille sausage
1 cup water
1 can (10.75oz) Cream of Celery soup
1 teaspoon Cajun seasoning
½ cup Heavy Cream
- In a 4 quart pot combine the first 6 ingredients. Heat pot with medium-high heat and bring to a boil.
- Then reduce heat. Simmer, uncovered, about 10 minutes or until the potatoes are tender.
- Before serving, stir in heavy cream. Optional: top with green onions.