Jacob's Recipe

Sweet Potato & Andouille Bisque

Thomas Schmitt of Destrehan
Thomas Schmitt of Destrehan

Let’s Get Cookin’

Prep Time

Packed with flavor, this is a recipe for Sweet Potato and Andouille Bisque and calls for both ground and sliced Andouille.


Today, we have a recipe that may sound odd, but it is packed with flavor! This is a recipe for Sweet Potato and Andouille Bisque. This recipe calls for both ground and sliced Andouille. We tested this recipe twice in order to get find out which texture and consistency we liked best.

Remove the casing from the Andouille and grind about 3/4 of the stick in a food processor, and crumble (or dice) the remaining 1/4 stick.

Peel and dice sweet potatoes, chop most of the bell peppers and onions fine and a small portion coarse, chop green onions fine. Retain some of the diced sweet potatoes for later and boil the major portion until soft, then drain. Sauté the finely chopped vegetables in a little butter to soften, then add to the pot with the sweet potatoes. Add about a cup of water and using a hand blender, purée the sweet potatoes and vegetables, add in the ground Andouille, a little more water, about a cup of Half & Half, and start to cook on low fire stirring frequently to prevent sticking.

Sauté the crumbled Andouille and coarsely chopped vegetables in a little butter, then add the retained diced sweet potato and sauté just a little longer, then add to the pot.

Season to taste with favorite creole seasoning and continue to stir occasionally to prevent sticking. Cut fire back and simmer for about 15–20 minutes. Adjust to desired consistency with water or Half & Half.


  • 2 large sweet potatoes
  • 1 large stick of Jacob’s World Famous Andouille
  • (about 1lb. ground Andouille, about 1/2lb. sliced and crumbled Andouille)
  • 1 large red bell pepper
  • 1 small green bell pepper
  • 1 small onion
  • ½ bunch of green onions
  • Half & Half (add for consistency)
  • Butter (or cooking to sauté vegetables)
Sweet Potato & Andouille Bisque

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