Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to make a special dish, andouille and cabbage. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Andouille and Cabbage is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Andouille and Cabbage is something that I’ve loved my entire life. They are fine and they look fantastic.
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!
To begin with this particular recipe, we must first prepare a few components. You can cook andouille and cabbage using 5 ingredients and 4 steps. Here is how you can achieve that.
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
- 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!)
- Get 5 Tablespoons Garlic powder
- Prepare 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 with this special food andouille and cabbage recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
