My mother just returned from her two week Louisiana vacation which means I have loads of southern goodies to cook and eat!
My Smothered Cabbage with Smoked Sausage and Peppers are the perfect meal to cook with the best Louisiana Smoked Sausage I’ve ever eaten.
Yes, I know everyone doesn’t have access to such wonderful Louisiana delicacies but you can substitute with your local grocery store brand smoked sausage and still create a delicious meal.
I wanted to create a quick meal that included cabbage and loads of peppers.
Big Goo called this dish Creole Fajitas.
I guess it would be a Creole twist on Fajitas with the peppers and onions, substituting the beef with the smoked sausage.
Not that the name of this dish matters one bit, it’s all about the flavor!
It’s real simple folks!
Take some olive olive and saute the sausage for about 5 minutes to brown them babies up.
Next, add the peppers, onions, and spices and cook them for about 5 more minutes.
Lastly, add the cabbage and broth and in around 7-8 more minutes it’s time to eat
I served my dish with Hot Buttered Corn Bread and Rice.
You could also make a pot of my Slow Cooker Red Beans and Rice as a side dish.
- 1 lb smoked sausage
- 1 16 ounce bag coleslaw
- 1/2 cup chicken broth, low sodium
- 1 clove garlic, minced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1/2 white onion, sliced
- 2 teaspoons creole seasoning
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- extra virgin olive oil
- hot cooked rice
- Rinse sausage, slice into 1/2 inch thick slices and set aside.
- In a large pan over medium heat add about 1 tablespoon olive oil.
- Add sausage to pan and brown about 5 minutes.
- Add peppers and onions to pan, season with all the spices, mix well and cook 5 minutes.
- Add garlic and cabbage mixture, mix well.
- Add broth and cook around 7-8 minutes are until cabbage is tender.
- Serve over hot rice.
- Serving Size: 4