Delicious Cajun-inspired dish with cabbage and kielbasa sausage. Perfect for a quick and flavorful meal. Try it tonight!
Savory Southern Comfort: Cajun Cabbage and Kielbasa
Adding Andouille sausage and Cajun seasonings to a dish of cabbage and Kielbasa really elevates the flavor profile. The combination of these ingredients creates a delicious and savory meal that is sure to satisfy your taste buds. By following a simple cooking method in a skillet, you can have a flavorful and hearty dish ready to enjoy in no time.
The process involves sautéing the Andouille sausage until it’s done, then adding in the cabbage, onion, garlic, and seasonings. Toss everything together and let it cook until the cabbage reaches your desired level of doneness. This recipe is a great option for a quick and easy meal that is packed with flavor and sure to become a new favorite in your recipe rotation.
Spice up your dinner with this Cajun twist on a classic dish
Well hey y’all we are going to cook some cabbage and kabasa and I’ve got my iron skillet pretty big old iron skillet it’s bigger than that 10 in on my fire already getting hot I’m going put just a good amount of bacon grease in there and I’ve got AE let’s see let’s see wait a minute wait a minute wait a minute we’re not doing our.
Cabbage yet my grease got hot and it’s got made a little fler here so I’ve got about a package of this onoy from country place of down this La Mississippi sausage that we’re going to put in here and it smells wonderful already with that bacon in it y’all I’m going to let this get to getting I’m going to turn it up about a medium and I.
Did take the casing off of this let me show you what this package looks like it’s very very good this on is a little bit spicy this does not have MSG in it so yippy for us so let’s just get us the one little layer now last year for St Patrick’s Day I did a kind of a southern eyes uh cabbage and and kabasa well this time.
It’s going to be Southern eyes and we going to go a little bit deeper South and I’m going to add a little Cajun spice to it to go with this ony and let me show it to you this does not have MSG either this is my friend John Lindsay from all cute up this is his value Bandit and some parts of the country call it the B and some people.
Call it the B where I’m here in Arkansas we call it the B like B me and B deew and it’s just the way everybody pronounces things differently don’t they so I’m just going to get these browned up and we will get to getting on this cabbage here in just a minute now since this Skillet is a great big huge Skillet bigger than my 10in one.
It’s hot right swh in the middle there so what I’ve been doing I’ve been kind of turning these over and bringing them to the middle and taking them out whenever they get done so that is what we’re going to do and I want to tell you something I used to work at a soybean and cotton company in here in Arkansas and we were owned by uh Delon Pine Land.
Company in Scott Mississippi and we shipped out soybeans and rice and cotton all over the place but in the in the winter time we had a bunch of farmers from down around Appaloosas Louisiana that would they Farm in the summer drive truck in the in the winter time and they would come up and there were several of them that would bring their wives you.
Have not heard anything prettier than a Cajun Woman with an accent oh my gosh I they could just read the phone book and I could sit there and listen to them all day long and they were just as sweet ass sugar and there was a couple of them that uh would bring us all kinds of stuff one of them brought us some U fried swap rabbit that his grandma had.
Cooked and it was hot even whenever he got there with it boy howdy that was some good stuff and let’s see there was another one he’s he’s had made some homemade Budan oh boy you talk about that was some good stuff right there every culture has some really good food in it so sometimes we need to step out of our own culture and or part of the.
World or part of the country or whatever you want to call it and just see what else somebody else has got going on you may find something that you really like you sure might all right let’s get the rest of these taken up and I’ve got about a half of a Vega onion that I’ve just a corely chopped up because it’s going to cook down and it’s going to be.
Fabulous and I’m going to just put that onion right on in that bacon grease and it’s got some of that good old cabasa grease in it and I cut my fire down to about a three and that’s going to be a PL get out there you care okay get this going.
Around I’ve got my head of cabbage and I’ve cut up almost all of it I’m going to show you how I’m going to get that core out just in case you would like to know how to get that core out let get all of this in here and this will cook down and it’ll just be so good and laring y’all I promise you 100% get on tea as.
Justin Wilson would have said okay so what I did so you got your here’s a stem and there’s a core and you just uh quarter your cabbage and then you take your knife hold it sideways and you’re just going to cut that core out now there’s a lot of people that like to snack on this and they just put some salt on it and snack on it if you like.
To do that that is a great thing to do or you can put it in your freezer and save it to whenever you’re doing some uh broth and and just throw it in there okay there we go now let’s put this in here and we’re just going to put some of John’s caj and seasoning on top of it I’m going to let it kind of sit here for.
Just a second do its thing so let’s use about let’s see let’s go for wo I don’t want that much we’re just go for about a good tablespoon and then I also have two tablespoons of sugar and this won’t make it sweet it’s just GNA give it a a depth of flavor and my one and lome George little garlic clove.
We I’ve got some more garlic over here we need to do some more we’ll roast up some more I just going to go ahead and put that in there get all those little bits and pieces all right Mash mash around on this a little bit okay y’all I’m going to put the lid.
On this and we let it sit here and simmer for just a minute or two or three or four and then we’ll get back together get in there and then we’ll get back it together and we’ll Stir It Up and we’re going to put these oh wait wait wait wait we got to do a taste test Mercy.
Y’all that’s some good stuff right there that sure is okay see y’all back here in a minute well let’s give this the first slip won’t you let’s just get down in there to the bottom pull some of that up to the top this I’m going to do this several several times in the in the cooking of.
This so everybody can get well acquainted as Mimi would say but I want to tell you there are there are two girls down in Louisiana that I dearly love to follow their food is phenomenal Britney Camille and how the caj lady accent they are wonderful and I and I’ll tag them too uh cuz I want you to go and watch their food and and watch.
Them they are all just precious ladies so okay see it’s already getting shorter isn’t it so let’s just put the lid back on it and I’ve still got it sitting on about a three get back in there everybody’s always trying to run away with the spoon around here so I’ll see y’all back here just a.
Minute okay let’s give this another start I’ve done this five six seven eight times just been giving it a good dance around the bowl and I do want to take a taste test you know when you’re cooking y’all you need to taste your food don’t go by m measurements don’t go by anybody’s measurements go by what your taste buds say that is yum yummy so.
Let’s just get us a little little piece right here we’ll see what we think a SC More cage and seasoning not a whole just a little just a little bit and just a little bit more sugar give this a stir and then I’m going to put our kabasa back in it and then I’m just going to let it ride until.
It is all cook down it’ll heat that cabasa back up so let’s go ahead and get get this back in here okay the next time I see you good people will be ready to Dish us up a plate of this well it’s done to my liking now yours will be done to your liking some.
People like their cabbage to have still a little bit of crunch to it some people like for it to be all cooked down to to nothing and you’ll just have to decide which way you like it but let’s just give us a good final turn here and let’s just give us of bite and I know your eyeballing that loaf of bread right there I can see.
Y’all you know I got those Mama eyes in the back of my head let me tell you about this bread and look for the video of this too this is glutenfree Irish soda bread and my husband that can eat anything says this is very very good so just because it’s gluten-free don’t shy away from it y’all but I will I’ll have that loaded I.
Don’t know if I’m going to load it before this video or the or after it you can just go to my page and scroll and see that how good it is and it’s from Kim not me Kim her Kim from let them meat gluten-free cake and I’ll put a lak to all her social stuff too so let’s just chase us down a about here.
mhm y’all that is very good doesn’t need anything no doesn’t need any salt or pepper Sugar’s about right John seasoning is perfect some flavor from that country pleas and sausage so it’s a winter winter cabbage dinner I don’t know anyway I’ll tag.
Everybody in the tag that we’ve been talking about today and I will see you next time and I hope you have a very happy St Patrick’s Day don’t get peached
