Acadiancajun Cabbage With Cajun PotatoesFrom charlesroberts 8 years ago
- 18 small red potatoes shopping list
- creole seasoning (taken from Emeril Lagasse....although I have adapted it slightly for my family) shopping list
- 2 1/2 tablespoons paprika shopping list
- 1 tablespoon salt (the recipe from Emeril calls for two...but I tried to cut back) shopping list
- 2 tablespoons garlic powder shopping list
- 1 tablespoon freshly ground black pepper shopping list
- 1 tablespoon onion powder shopping list
- 1 tablespoon chili pepper (Emeril calls for cayenne, but my delicate family could not stand that much heat. I would love to try this recipe one day with the cayenne. If you decide to use the cayanne, I envy you) shopping list
- 1 tablespoon dried oregano shopping list
- 1 tablespoon dried thyme shopping list
- canola oil shopping list
- 2 andouille sausages - cases removed shopping list
- 1 celery stalked chopped fine shopping list
- 1 med sized cooking onion diced shopping list
- 1/4 cup of canola oil shopping list
- 1/8 cup of flour shopping list
- 19 oz can of stewed tomato shopping list
- 1/4 cup of white wine shopping list
- 1/2 cup of chicken stock shopping list
- 2 teaspoons of the creole seasoning shopping list
- 2 garlic cloves chopped coarsely shopping list
- 2 tablespoons of canola oil shopping list
- 2 red peppers - quartered, and sliced into 3/16" slices shopping list
- 1 small savoy cabbage quartered and cut into 3/16" slices shopping list
How to make it
- Well if you have made it this far...then you have commited to making the creole seasoning....good for you. You will not even come close to using all of the seasoning you have made for this dish...but you will find all kinds of other things to use this seasoning for if this is your first time with this spice....if you have a creole type sesoning that is near and dear to your heart, please feel free to substitute it in this dish. If you have your own creole seasoning, then just omit the ingredients that start with paprika and end with thyme. If you wish to make the creole seasoning I have suggested above, then start with the paprika and end with the thyme and mix well. Save what is left over in a spice jar.
- For those of you who are used to creole cooking, you may see some rookie mistakes on my part....so feel free to take liberties there as well....I can only implore you to keep to the one ingrediant...the red pepper...it is what make this an Acadian dish. Even though the red pepper is not grown in an Acadian environment...it has been adopted into Acadian cuisine. It makes this a truly Candadian/American dish. Something that us North Americans can be proud of.
- Now for the cooking
- Prepare the potatoes in the following manner....make sure that they are cleaned, with their skins left on. Also make sure they are all about the same size...so try to use the smaller ones if you can and cut the medium sized ones in half...the important thing here is uniform sized potatoes to go into the oven.
- Once you have prepared the potatoes, toss them in about 1 tablespoon of oil. I suggested canola. But you can use any oil you feel is appropriate
- Coat the potatoes with about a tablespoon of the creole seasoning. Please use more if you want your potatoes spicier...I used 1 tablespoon for the first time and wish I had used 2...but my family was happy with just the one.
- Place the potatoes in a baking dish and put into an oven set at 400 degrees F for about 50 minutes.
- While the potatoes are cooking it is time to get to work
- Cook the Andouille sausage in a large stainless steel pan on medium heat (do not use a non stick pan for this...you want to flavour the pan)
- Once the sausage pieces are cooked, remove from pan making sure to leave behind any left over fat and brown bits stuck to the pan
- Add the 1/4 cup of oil and turn the heat up to medium high.
- Wait until the oil is smoking hot and then add the flour and wisk the flour into the oil making sure there are no clumps....keep wisking until the flour/oil mixture forms a thin roux. Keep this up until the roux you have created is brown in colour and you start to smell the love. You will know what I mean if you have travelled this far.
- Once you have reached this point add the stewed tomato and the wine and reduce the heat to low.
- cook for about 2 minutes and then add the chicken stock
- cook this mixture for about 10 minutes on a simmer and then transfer it to a bowl. Turn heat off.
- In the ever increasionly flavoured pan add the garlic, cooked sausage and oil. Stir for about minute in the hot pan with no heat.
- Increase heat to medium hot and add the red peppers.
- Cook for about 2-4 minutes (smell the peppers cooking...that is when you know when you have reached the next step) and then add the cabbage.
- Stir fry this mixture for a good 3 minutes, making sure that everything is mixed and heated well. Put a cover on the pan for about a minute...no more...you dont want to overcook the cabbage
- Then add the stewed tomato mixture. Turn heat off.
- Let this mixture sit for about 5 - 10 minutes.
- Take the potatoes out of the oven and let sit for about 5 mins...
- Serve together.
- For me on this evening it was like The Beatles at Shea Stadium...it was that good. The sausage is important of course....but so is the red pepper....and the creole seasoning and the cajun flavours to this dish...It was a great way to warm us up on a cold Atlantic Canadian Friday night.
The Cookcharlesroberts Halifax, CA
The Rating5 people
WOW, I'm so impressed, I have learned so much, a history lesson and all. Your directions are impeccable. Thank you so much for sharing, it sounds wonderful, this is definitely a keeper....:)gagagrits in Irmo loved it
I agree with gagagrits, this is great information and a great post. You have my 5.chefmeow in Garland loved it
Sounds terrific. Can't wait to try it. Have to wait until the grandkids are gone. They aren't into the spicy like grandpa and I are. Thanksdragonwings647 in Duchesne loved it
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