Smothered Cabbage and Andouille Recipe
Our Smothered Cabbage and Andouille Recipe is a popular South Louisiana dish that is prepared for New Year’s Day. It is an easy recipe to make and will ensure a prosperous new year!
This recipe is property of GreatChefRecipes.com
Ingredients:
1 cabbage
1 pound andouille sausage, sliced
1/2 cup bacon drippings
1/2 onion, diced
1 cup diced celery
1 bell pepper, diced
8 garlic cloves, mined
1 cup green onions, sliced
1/4 cup chicken stock
Creole Salt and pepper to taste
Directions:
1. Slice cabbage in half and remove the center heart.
2. Cut each half into thirds, and then cut once across in the middle.
3. In a Dutch oven or large pot, melt the bacon drippings over medium heat.
4. Sauté andouille, onions, celery, bell pepper, garlic and green onions until vegetables are wilted (around 5-minutes.)
5. Stir in the cabbage and sauté until the leaves are wilted.
6. Add the chicken stock, cover and simmer for 45-minutes.
7. Season with salt and pepper.
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