Recipe

Acadiancajun Cabbage With Cajun Potatoes Recipe

	Charlesroberts / All my dishes 8 months, 3 weeks ago Brief Description....I don't think so. Cajun cooking is based on the holy trinity....onions, celery and green peppers....to add the Acadian twist I have substituted the green pepper for red pepper....Red pepper is very Acadian. For those of those y... More Prep:40m Cook:60m Servings:6	Charlesrobe
	cajun with an acadian twist

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Ingredients

18 small red potatoes

Creole seasoning (taken from Emeril Lagasse....although I have adapted it slightly for my family)

2 1/2 tablespoons paprika

1 tablespoon salt (the recipe from Emeril calls for two...but I tried to cut back)

2 tablespoons garlic powder

1 tablespoon freshly ground black pepper

1 tablespoon onion powder

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)

1 tablespoon dried oregano

1 tablespoon dried thyme

Canola oil

2 Andouille sausages - cases removed

1 celery stalked chopped fine

1 med sized cooking onion diced

1/4 cup of canola oil

1/8 cup of flour

19 oz can of stewed tomato

1/4 cup of white wine

1/2 cup of chicken stock

2 teaspoons of the creole seasoning

2 garlic cloves chopped coarsely

2 tablespoons of canola oil

2 red peppers - quartered, and sliced into 3/16" slices

1 small savoy cabbage quartered and cut into 3/16" slices

Directions

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.

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Comments

gagagrits 8 months, 3 weeks ago said:
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....:)

chefmeow 8 months, 3 weeks ago said:
I agree with gagagrits, this is great information and a great post. You have my 5.

dragonwings647 8 months, 3 weeks ago said:
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. Thanks

lacrenshaw 8 months, 3 weeks ago said:
I agree completely with all the preceding comments and want to tell you that we will be chowing down on this dish one day next week for sure, charles!
You have my undying gratitude for this glorious dish and also, of course, my five.
Lorraine

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