CAJUN CABBAGE STEW

Cajun Cabbage Stew image

Provided by @MakeItYours

Number Of Ingredients 18

1/2 tablespoon bacon drippings or butter
1 cup chopped onion
1/4 cup chopped green bell pepper
1 stalk (rib) celery
2 teaspoons chopped garlic
1/2 pound ground pork or beef
1/2 pound mild andouille or other spicy smoked sausage
6 cups water
3 teaspoons chicken or beef bouillon or base
1 (10 ounce) can diced tomatoes with green chilies
1 medium cabbage
1 large carrot
1 large potato
Splash apple cider vinegar
1/2 teaspoon dried basil
1 teaspoon dried parsley
Kosher salt and freshly cracked black pepper, to taste
1/4 to 1/2 teaspoon Cajun seasoning

Steps:

Saute the onion, bell pepper and celery in the bacon drippings or butter until softened; add the garlic and cook another minute. Add the garlic, ground beef and andouille sausage; cook until ground beef is browned. Drain off any excess fat that has accumulated. Add the water, bouillon and Rotel, bring to a boil, reduce heat to simmer, cover partially and let simmer at a low bubble for 1 hour.
Stir in the cabbage, carrot, potato, vinegar and seasonings. Cover and continue to simmer another 25 to 30 minutes, or until cabbage and vegetables reach the desired level of tenderness. Taste and adjust seasonings as needed before serving. May serve as is, or over cooked rice.
Cook's Notes: When using ground pork, I prefer chicken base and beef base with ground beef. Andouille sausage is a highly spiced smoked sausage that is blended with Cajun spices, adding a spicy kick and great flavor to these dishes. If you substitute kielbasa or other smoked sausages in recipes where it calls for Andouille, it will affect the outcome of your dish and you'll need to make adjustments in the seasonings you use.
May also use spicy breakfast or Italian sausage (casings removed). For less heat, substitute one (14.5 ounce) can of diced tomatoes for the Rotel and use a milder sausage. May substitute broth or stock for the water and base. Add additional liquid for more of a soup-like consistency.