Cajun Sausage Soup

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 Prudohm's 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 & 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.

Makes one gallon.

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