Spicy Sausage And Cabbage Stew Recipes

Steps:

• Heat the oil in a large Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Sprinkle the flour over the sausage and cook, stirring, until lightly toasted and the meat is well coated, about 2 minutes. Add the cayenne, garlic, bell peppers and onion and continue to cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the tomatoes with their juices, clam juice and 4 cups water, scraping up any browned bits from the bottom of the pot.
• Bring the stew to a simmer and continue to cook, adjusting the heat as needed to maintain a simmer, until the stew is thickened, about 30 minutes. Stir in the shrimp and cook until opaque, about 5 minutes. Remove from the heat and stir in the parsley. Season with salt.
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Steps:

• Preheat a 6-quart Dutch oven over medium heat. Add avocado oil to the warm pan and heat until it shimmers, about 1 minute. Add sausage pieces, cut-side down, and heat until browned, 1 to 2 minutes. Turn and brown on the other side, about 1 to 2 minutes more. Transfer sausage to a plate and reserve juices in the pan.
• Add carrots, potatoes, and onion to the Dutch oven and stir to coat with pan juices. Add chicken broth and black pepper, stirring to combine. Return browned sausage to the pan on top of the vegetables, and place cabbage wedges on top of kielbasa. Bring broth to a boil, about 5 minutes, then cover the Dutch oven and reduce heat to a simmer. Cook until vegetables are fork tender, about 20 minutes.
• Use a slotted spoon to remove all vegetables and sausage pieces and set aside in a bowl. At this point, cabbage may be cut into bite-sized pieces.
• Place flour in a small bowl and add enough water to make a thin paste, stirring until all lumps dissolve. Whisk liquid in the Dutch oven constantly while gradually adding flour mixture until liquid boils again, about 5 minutes. Return vegetables and sausage to the Dutch oven and adjust seasoning, if necessary. Serve in individual bowls.

Steps:

• 1. We start by getting all ingredients together.
• 2. Take hot water (2-1/2 cups) and place chicken bouillon cubes into water where they will dissolve. Or use chicken granules (instant bouillon, 2 teaspoon).
• 3. Take 1 tablespoon of olive oil and pour into a cast iron Dutch oven. Place on burner and cook on medium to medium high heat. Take your Polisha Kielbasa sausage and slice it into bite size pieces. Place into the pot. Put 1 teaspoon of minced garlic into pot with the sausage and stir.
• 4. Take your Jalapeno peppers and wash and remove seeds and dice. (Use rubber gloves while chopping and handling Jalapenos.)
• 5. Place diced Jalapenos in the pot with the sausage and garlic. Stir.
• 6. Take the carrots, wash and peel, and slice them into bite size pieces.
• 7. Place the carrots into pot with the sausage, garlic and Jalapenos. Stir.
• 8. Take your Vidalia onion, peel, and diced it into medium size chucks.
• 9. Place the onion into pot with the sausage, garlic and Jalapenos. Stir.
• 10. Take 1 tablespoon of dried celery flakes, and put into pot. Stir.
• 11. Take medium head of cabbage, and cut in half and remove the core from cabbage. Slice the cabbage into 1/2 inch slices and cut that in 1 inch pieces. Do the same with the other half.
• 12. Place the chopped cabbage into the pot.
• 13. Add the chicken bouillon and water onto the cabbage.
• 14. Add salt and pepper, stir, and cover.
• 15. Cook on medium to medium high for 15 minutes. Stir the stew. Turn the heat back to low, and cook for 30 minutes or until vegetables or tender.
• 16. After the stew is ready, cut you a slice of cornbread and get a bowl of stew, and ENJOY!!!

Steps:

• In a skillet, cook sausage until lightly browned. Add potatoes, cabbage and onion. Sprinkle with the oregano, brown sugar and salt if desired and pepper. Pour tomatoes over all. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until potatoes and cabbage are tender. Serve in bowls.

Steps:

• In a large pot, saute cabbage and onion in butter and olive oil on HIGH heat until onions start to soften.
• Add remaining ingredients EXCEPT rice and bring to a boil.
• Once boiling, reduce heat and cover. Simmer until sausage is done and cabbage is tender.
• Add rice and return heat to HIGH. Simmer uncovered until rice is cooked.