Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, andouille and cabbage. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Potatoes, cabbage and onions, simply seasoned and smothered down in broth with a spicy andouille sausage, is definitely a favorite in the Deep South. Make sure vegetables remain covered with liquid and cook until cabbage is tender. Thanks for watching WAFB's weekly broadcast "Stirrin' It Up" with Chef John Folse where we cook and stir up some Smothered Cabbage Andouille the Cajun way!
Andouille and Cabbage is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Andouille and Cabbage is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have andouille and cabbage using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Andouille and Cabbage:
- Take 3 Tablespoons unsalted butter
- Take 3 Large Andouille sausages or 2 pounds fresh sweet Italian pork sausages or bulk sausage
- Make ready 1 large green or Savoy cabbage, about 4 - 5 pounds, cored and thickly shredded (don't use less cabbage….it's the good stuff!)
- Make ready 5 Tablespoons Garlic powder
- Make ready Freshly ground black pepper
Andouille or smoke sausage sauteed with cabbage, onions and creole seasoning. This comes from the noted Cajun Chef; Carlyn Shelton. See more ideas about Andouille sausage, Andouille, Recipes. A chicken stock based soup made with a mirepoix of carrot, onion and celery, and cooked with sliced leeks, cabbage, potatoes.
Instructions to make Andouille and Cabbage:
- 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).
- 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.
- 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
- 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.
Adjust the seasonings to suit your preferences. This cabbage chowder is full of veggies and andouille sausage for a little spice and to make it extra comfy feeling. It comes together in under an hour for a fast and simple dinner! 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.
So that’s going to wrap this up for this exceptional food andouille and cabbage recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
