Cajun Southwestern Fusion Cabbage

There isn’t much I can say about this recipe except that it has everything I enjoy like Cajun Seasoning, Peppers, Green Chiles, Sausage, Spice, and Cheese. Also it’s got Cabbage so you know it’s healthy.  

• 1/2 Andouille Sausage Rope (or 7 oz) sliced thinly

• 2 Stalks Celery diced thinly

• 1/2 Green Bell Pepper chopped

• 1/4 Red Bell Pepper chopped

• Jalapeño seeded and diced

• 1/2 Vidalia Onion chopped

• 3 Garlic Cloves minced

• 1/2 Head Cabbage chopped

• 8 oz Can Tomato Sauce

• 4 oz Hatch Green Chiles

• 1 1/2 Cups Cheddar Cheese shredded

• 1/4 Cup raw rice

• 1 Tbs Fresh Thyme Leaves

• 1 Tbs Cajun Seasoning*

• 1/2 Tsp Basil

• 1/2 Tsp Oregano

• 1/2 Tsp White Pepper

• Shakes Hot Sauce

• Shakes Liquid Smoke

• Butter

1. First of all, turn the oven up to 350° once everything’s chopped and put in place. Now put a large skillet on the eye at medium and throw in some butter. Once it melts, toss in the Celery, Green & Red Bell Peppers, Jalapeños, Vidalia Onion, Thyme, and Garlic and stir them all around and into the Butter.

2. After all that starts sizzling you can also throw in the Sausage and stir some more. Keep stirring for a while as the veggies soften and the Sausage cooks through. It may take a little bit.

3. Once everything’s about done, drop the Tomato Sauce, Green Chiles, Rice, all the Seasonings, the Hot Sauce, and the Liquid Smoke and stir it all around a good bit for about 5 minutes.

4. Now take the skillet off the stove and spread the delicious smelling contents into a baking dish. Then top the contents with the chopped Cabbage and the Cheese before covering the dish with some aluminum foil and throwing the whole thing in the oven for 65 minutes.

5. This is the hardest part… waiting… once the timer goes off though, DIG IN!

*Cajun Seasoning: equal parts Cayenne Pepper, Onion Powder, Paprika, Garlic Powder, Salt, and Pepper.