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!
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Instructions
Bring your stock pot or Dutch oven to medium-high heat with the olive oil. Once the oil begins to shimmer and is just about to smoke, add the diced onion, celery, and green bell pepper. Saute until fragrant and tender, about 4-5 minutes.
Add the minced garlic, sliced andouille sausage, and Cajun seasoning. Stir to combine and saute for 30 seconds to a minute.
Pour in the diced tomatoes and add a portion of the chopped cabbage, stir, then add the remaining cabbage and broth. Cover and bring to a boil.
Once your stew has started to boil, reduce the heat and cook at a simmer for 15-20 minutes, or until your cabbage is tender.
Remove from heat when done and serve immediately.
Notes
Note that your cooking time will need to be adjusted if using uncooked andouille sausages. Start with browning the links before cooking your stew. Make sure that they are fully cooked to 160°F (71°C) before removing from heat to slice and continue with step 1 of the recipe.
If using salted diced tomatoes or store-bought brands of Cajun seasoning - like Slap Ya Mama, Tony Chachere's, or Zatarain's - there will already be a fair amount of salt in your stew. Start with a little, taste, and adjust seasoning if necessary.
Add water, ½ cup at a time, if your stew is too thick and needs more broth.