Dice chicken thighs and season with 2 tsp Cajun spice
Microwave diced red potatoes in 1 cup of water for 10 minutes, then drain and discard water
Heat 1 tbsp cooking oil in a pot
Cook seasoned chicken thighs and beef sausage until browned
Add diced onion, green bell pepper, celery, and garlic to the pot
Stir in 4 tbsp unsalted butter and ¼ cup flour to create a roux
Pour in 3 cups chicken broth and stir well
Add 1 pint half and half cream, vegetable dip mix, ½ tbsp Cajun spice, smoked paprika, and black pepper
Add the cooked potatoes to the soup
Simmer until flavors combine and soup reaches desired consistency
Add hot sauce if desired and season with salt to taste
