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Cajun and Creole   -   Smothered Potatoes, Cabbage And Andouille   adapted from Fiery Foods that I Love

  • 2 Teaspoons Salt
  • 1 1/2 Teaspoons Cayenne
  • 1 1/2 Teaspoons Onion Powder
  • 1 1/2 Teaspoons Ground Ancho Pepper
  • 1 1/2 Teaspoons Ground Guajillo Pepper
  • 1 Teaspoon Cumin
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Paprika
  • 1 Teaspoon White Pepper
  • 3/4 Teaspoon Black Pepper
  • 2 Tablespoons Olive Oil
  • 1 Pound Andouille Sausage -- medium dice
  • 2 Pounds Potatoes -- large dice
  • 6 Cups Cabbage -- chopped
  • 2 Cups Beef Stock -- in all
Directions combine seasoning mix in small bowl. heat the oil in 4 quart pot over high heat for 4 minutes. add andouille stirring frequently for 5 minutes. add half the potatoes, cabbage and seasoning mix. stir well. cook for 4 minutes. add half cup of stock and simmer for 5 minutes. add remaining potatoes, half cup of stock and cook stirring frequently 10 minutes. add another half cup of stock and cook for 4 minutes. reduce heat to medium, add remaining stock and cook stirring and scraping frequently. stir more frequently at the end of cooking time because starch from potato will cause thickening.
Serves 6
Time to Make 0:00

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