Andouille Sausage With Fried Cabbage
6 slices bacon
4 cooked cajun style andouille sausage (Chef Bruce Aidells recommended)
1 red bell pepper
1 green bell pepper
3 cloves garlic, minced (1 tbsp)
1 tsp cajun seasoning
1 tsp black pepper
1 small head green cabbage (1 lb)
Using kitchen shears or a sharp knife, cut bacon into small pieces. Slice sausage into ½” rounds. Cook bacon and sausage in a skillet over medium heat until the sausage is brown and bacon is crispy, 20-25 minutes, stirring frequently. Remove from pan, leaving drippings, and set aside.
Slice peppers and onion. Add to pan and cook until peppers are tender and onions are translucent, 10-12 minutes. Stir in garlic, cajun seasoning and black pepper.
Coarsely chop cabbage into 1” squares. Add to the pan with peppers and onions. Cover and cook for 5 minutes.
Add sausage and bacon. Cover and cook until cabbage is tender.
4 servings, 310 calories per serving