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Cajun and Creole   -   Cabbage Jambalaya   adapted from Prudhomme Family Cookbook

  • 1 Tablespoon Olive Oil
  • 1 Pound Ground Beef
  • 1/2 Pound Andouille Sausage
  • 1 Teaspoon Salt
  • 1 Teaspoon Cayenne
  • 1 Teaspoon Black Pepper
  • 1 Large Onion -- chopped
  • 2 Large Bell Pepper -- chopped
  • 3 Stalks Celery -- chopped
  • 1 Bunch Green Onion -- chopped
  • 1/2 Cup Fresh Parsley -- chopped
  • 1 Tablespoon Garlic -- chopped
  • 1 1/4 Cups Tomatoes -- chopped
  • 1 Head Cabbage -- chopped
  • 5 Cups Beef Stock
  • 2 Cups Uncooked Rice -- cooked
Directions Saute in oil, ground beef, andouille, salt, cayenne, pepper, bell pepper, onions, celery, parsley and garlic until the meat is no longer pink. Drain grease if necessary. Add tomatoes and simmer for 2 minutes. Add cabbage and do not stir. Cover and cook at a simmer for 25 minutes. add half the stock and simmer for 15 minutes, stirring occasionally. add the rest of the stock and bring to a simmer, add the rice, cover and cook at a simmer for 25 minutes or until the rice is done. remove from heat, stir and let rest for 10 minutes. serve.
Serves 6
Time to Make 0:00

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