Andouille and Cabbage
Andouille and Cabbage

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, andouille and cabbage. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Andouille or smoke sausage sauteed with cabbage, onions and creole seasoning. This comes from the noted Cajun Chef; Carlyn Shelton. Potatoes, cabbage and onions, simply seasoned and smothered down in broth with a spicy andouille sausage, is definitely a favorite in the Deep South.

Andouille and Cabbage is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Andouille and Cabbage is something which I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have andouille and cabbage using 5 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Andouille and Cabbage:
  1. Take 3 Tablespoons unsalted butter
  2. Take 3 Large Andouille sausages or 2 pounds fresh sweet Italian pork sausages or bulk sausage
  3. Get 1 large green or Savoy cabbage, about 4 - 5 pounds, cored and thickly shredded (don't use less cabbage….it's the good stuff!)
  4. Make ready 5 Tablespoons Garlic powder
  5. Take Freshly ground black pepper

Ground beef and sausage are simmered together with tomatoes, onion, celery, cabbage and rice. See more ideas about Recipes, Andouille sausage, Andouille sausage recipes. The roasted vegetables along w/the andouille compliment each other in this earthy orzo dish! I make a soup every football Sunday.

Instructions to make Andouille and Cabbage:
  1. Heat oven to 300 degrees. Bring a large pot of salted water to a boil and butter a 9-by-13-by-2-inch baking dish. Remove sausage casings and discard them (no need if you're using Andouille).
  2. Place cabbage in boiling water, cover, and let water come back to the boil. Uncover and boil for 3 minutes. Drain cabbage in a colander and run cold water over it to stop cooking.
  3. Put about 1/3 of the cabbage in buttered dish and cover with 1/2 the meat. Sprinkle with garlic powder, salt and pepper and dot with butter. Repeat, ending with a final layer of cabbage, and dot top with butter
  4. Cover dish tightly with a layer of parchment paper, then top with a lid or a layer of aluminum foil. Cook for about 2 1/2 hours, until cabbage is soft and sweet, and top is lightly browned. After 2 hours, uncover the dish: if there is a lot of liquid in the bottom, leave uncovered for the rest of the cooking time. If not, re-cover and finish cooking.

I came up with this recipe because I wanted to use lots of vegetables to keep it healthy, but wanted it to be interesting. A thick, hearty and spicy cabbage soup that gets an extra kick from cajun andouille sausage. This hearty cabbage soup is an especially lovely way to keep warm on a cold winter night. Cabbage Soup chicken: Cabbage soup with chicken is delicious. Use chicken stock and add poached shredded chicken when you're feeling under the weather.

So that’s going to wrap this up for this special food andouille and cabbage recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!