Friday, October 4, 2013

Cajun Cabbage Stew

Cajun Cabbage Stew - a stew of ground beef, andouille sausage, cabbage, onions, bell pepper, celery, potatoes and carrots in a beefy broth with Rotel tomatoes.

Cajun Cabbage Stew

There isn't anything Earth shattering about this stew. It's just a good ole belly filling stew for cabbage lovers like me, and in fact, if you add in a little bit more broth in the second stage of cooking, you'll have a perfectly acceptable cabbage soup. I've used a variety of meats - andouille, ground beef, ground pork, Italian sausage, chorizo and even leftover brisket, but I like the ground beef and andouille combo the best.

Here in the Deep South, this is usually called Cajun Stew or Cabbage Stew, though if you add in some cooked rice at the end, or serve it over rice, it's a little like an unstuffed cabbage roll stew. Add the rice and increase the bell pepper quite a lot, and you've got a pretty good start to an unstuffed pepper soup.

Cajun Stew has the culinary Trinity of onions, bell pepper and celery, plus I like it with potatoes and carrots, and cabbage, of course. It's a simple one pot meal that is classic Cajun cooking. Most recipes will include a can of Rotel tomatoes for a little added flavor boost, though you can reduce the heat by using a can of regular diced tomato instead.


I also like to season many cabbage dishes with a few shakes of Cavender's, which is a Greek seasoning that contains a mixture of about 13 separate seasonings and all kinds of goodness, but I didn't write it into the recipe since many of y'all may not keep that as a pantry staple. Good ole salt and pepper will do just fine.


For the base you can use either chicken broth or beef broth, or water with a base or bouillon. I tend to base which to use on the meats I'm using.

Now that's a comforting pot of goodness for us cabbage lovers y'all! I hear that once this tropical system (hopefully) or hurricane (hopefully not) passes this weekend, we might just see some near fall-like temperatures here in the Deep Coastal South. I am ready and this stew would be a great way to celebrate.


Here's how to make it.

Recipe: Cajun Cabbage Stew

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 1 hour 30 min | Yield: About 4 to 6 servings

Ingredients
  • 1/2 tablespoon of bacon drippings or butter
  • 1 cup of chopped onion
  • 1/4 cup of chopped green bell pepper
  • 1 stalk (rib) of celery, chopped
  • 2 teaspoons of chopped garlic
  • 1/2 pound of ground pork or beef
  • 1/2 pound of of mild andouille or other spicy smoked sausage
  • 6 cups of water
  • 3 teaspoons of chicken or beef bouillon or base (like Better Than Bouillon)
  • 1 (10 ounce) can of diced tomatoes with green chilies (like Rotel), undrained
  • 1 medium head of cabbage, halved, cored and sliced
  • 1 large carrot, scraped and diced
  • 1 large potato, peeled and diced
  • Splash of apple cider vinegar
  • 1/2 teaspoon of dried basil
  • 1 teaspoon of dried parsley
  • Kosher salt and freshly cracked black pepper, to taste
  • 1/4 to 1/2 teaspoon of Cajun seasoning, or to taste
Instructions

Saute the onion, bell pepper and celery in the bacon drippings or butter until softened; add the garlic and cook another minute. Add the garlic, ground beef and andouille sausage; cook until ground beef is browned. Drain off any excess fat that has accumulated. Add the water, bouillon and Rotel, bring to a boil, reduce heat to simmer, cover partially and let simmer at a low bubble for 1 hour.

Stir in the cabbage, carrot, potato, vinegar and seasonings. Cover and continue to simmer another 25 to 30 minutes, or until cabbage and vegetables reach the desired level of tenderness. Taste and adjust seasonings as needed before serving. May serve as is, or over cooked rice.

Cook's Notes: When using ground pork, I prefer chicken base and beef base with ground beef. Andouille sausage is a highly spiced smoked sausage that is blended with Cajun spices, adding a spicy kick and great flavor to these dishes. If you substitute kielbasa or other smoked sausages in recipes where it calls for Andouille, it will affect the outcome of your dish and you’ll need to make adjustments in the seasonings you use.

May also use spicy breakfast or Italian sausage (casings removed). For less heat, substitute one (14.5 ounce) can of diced tomatoes for the Rotel and use a milder sausage. May substitute broth or stock for the water and base. Add additional liquid for more of a soup-like consistency.

Source: http://deepsouthdish.com

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©Deep South Dish
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Posted by on October 4, 2013
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18 comments:

  1. Replies
    1. Thanks for letting me know Marvin - so glad that you enjoyed it!

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  2. This is a hearty dish that I will love come late Fall. I think the cabbage would be so satisfying this way.

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  3. This was quite the tasty dish. I was concerned about leaching all the flavor out of the meat in the long simmer. I may have,but it leached right out into that incredibly flavorful broth. This recipe will serve us well over the winter.

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  4. Can't wait to try it!

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  5. Made this last week and it was AWESOME! No Andouilli locally, closest we could get was a Cajun seasoned sausage, so will have to find some of the Andouilli elsewhere. Because of that, I bumped up the Cajun seasoning, but would have been even better with the Andouilli.

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  6. I made this over the weekend and it was a big hit! Everyone raved about how delicious it was...Thanks Mary for another wonderful recipe. I served it with only a big salad and Southern Cornbread.....Tasty mighty good on a chilly evening!

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    Replies
    1. I'm so glad they enjoyed it Becky & thank you for taking the time to stop back by and let me know!!

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  7. Do you think this can be converted to a crock pot recipe? I love your recipes!

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    Replies
    1. Hi Amy! I haven't done this stew in the crockpot yet but you sure could. You'd want to reduce the liquid so I'd say maybe 4 cups of water instead - really depends on how soupy or stewy you want it really! Just prep as above except put it all in a 5 or 6 quart slow cooker at the same time and I'd say maybe about 4 to 6 hours on high or 6 to 8 hours on low should do it!

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  8. In Oklahoma the weather outside is frightful so I made this in a crockpot today. I sautéed the vegetables and added the ground beef and Andouille sausage. I put water and rotel in the crockpot, added the sautéed vegetable and meat and seasonings. I made a pan of cornbread and it was delicious. It will probably only better tomorrow.

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    Replies
    1. I heard! I have family and friends in Dallas and they are planning to hunker down this weekend because of all the ice. Glad you enjoyed the stew - thanks so much for taking the time to come back by and let me know! Stay warm!!

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  9. Soooo good! The broth is so flavorful and comforting. My husband loved it and gobbled up two big bowls! Thank you for the great recipe.

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  10. Just made this tonight, and it was wonderful. My husband gobbled up two big bowls. The broth was so rich and comforting. Thank you for the wonderful recipe!

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    Replies
    1. Thanks so much for taking the time to let me know Shannon!! I'm so glad that y'all enjoyed it!

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