This Cajun cabbage stew is chock full of savory andouille sausage, tender cabbage, and that unmistakable Louisiana flavor in every bite! It's warm, comforting, and so easy to put together- it makes a wonderful main course any day of the week!

 Ingredients 2 tablespoon olive oil (extra virgin) 1 cup yellow onion  ½ cup celery ½ cup green bell pepper  ½ tablespoon garlic (minced) 12 oz andouille sausage  1 tablespoon Cajun seasoning 14.5 oz diced tomatoes ½ large green cabbage (chopped) 4 cups beef or chicken broth

Sauté veggies. Start by bringing your stockpot or Dutch oven to medium-high heat with 2 tablespoons of olive oil. Once the oil is brought up to heat and just about to smoke, add 1 cup of diced yellow onion, ½ cup sliced celery, and ½ cup diced green bell pepper. Sauté  the veggies until fragrant and tender, about 4 to 5 minutes.

Sauté andouille sausage. To the veggies, add ½  tablespoon minced garlic, 12 ounces of sliced andouille sausage, and 1 tablespoon of Cajun seasoning. Then stir well to coat with the seasoning and sauté for 30 seconds to 1 minute.

Sauté andouille sausage. To the veggies, add ½  tablespoon minced garlic, 12 ounces of sliced andouille sausage, and 1 tablespoon of Cajun seasoning. Then stir well to coat with the seasoning and sauté for 30 seconds to 1 minute.

Add remaining Ingredients. Next, pour in 14.5 ounces of diced tomatoes and add a portion of the ½ head of cleaned, chopped green cabbage. Stir the mixture, then add the remaining cabbage and 4 cups of beef broth. Then, cover the stew and bring it to a boil.

Add remaining Ingredients. Next, pour in 14.5 ounces of diced tomatoes and add a portion of the ½ head of cleaned, chopped green cabbage. Stir the mixture, then add the remaining cabbage and 4 cups of beef broth. Then, cover the stew and bring it to a boil.

Finish Stew. Once your stew has started to boil, reduce the heat and cook at a simmer for 15 to 20 minutes, or until your cabbage is tender.  When tender, remove from the heat and serve immediately.

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