Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, andouille and cabbage. One of my favorites. This time, 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 well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Andouille and Cabbage is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook andouille and cabbage using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Andouille and Cabbage:
- Make ready 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!)
- Prepare 5 Tablespoons Garlic powder
- Prepare Freshly ground black pepper
It's made of pork, onions, garlic, pepper, seasonings, and wine. Not only does it seem fitting to be part of gumbo. Andouille is a smoked sausage made using pork, originating in France. In France, particularly Brittany, the traditional ingredients of andouille are primarily pig chitterlings, tripe, onions, wine, and seasoning.
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.
It is generally grey and has a distinctive odor. I make a soup every football Sunday. I came up with this recipe because I wanted to use lots of vegetables to keep it healthy, but wanted it to be interesting. How to make Seafood, Chicken, and Andouille Sausage Gumbo. My mom's parents came from Baton Rouge, so with that being said… Home made spicy Andouille sausages.
So that’s going to wrap it up with this exceptional food andouille and cabbage recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
