Cajun cabbage with andouille or smoked sausage

Yield: 8 servings

Measure Ingredient
Tsp.salt
Tsp.sweet paprika
1 teaspoon White pepper
½ teaspoon Onion powder
½ teaspoon Garlic powder
½ teaspoon Ground red pepper (preferably cayenne)
½ teaspoon Black pepper
½ teaspoon Dried thyme leaves
¼ teaspoon Dried sweet basil leaves
4 tablespoons Unsalted butter
2 cups Julienned onions (see Note)
10 Packed cups shredded cabbage
1 cup Basic Chicken Stock (recipe follows)
2 Bay leaves, halved
3 cups Unpeeled julienned apples (see Note)
3 tablespoons Dark brown sugar
1 pounds Andouille smoked sausage (preferred) or
Any other good pure smoked pork sausage
As Polish sausage (kielbasa), cut into
½ Inch pieces

Makes 8 ( ½ cup) appetizer servings.

Seasoning Mix (or substitute CAJUN MAGIC VEGETABLE MAGIC) NOTE: Julienned strips should be 1/8xl/8x2 inches.

In a small bowl, combine the seasoning mix ingredients; mix well.Set aside.

Melt the butter in a 4-quart saucepan over high heat. Add the onions and saute about 2 minutes, stirring occasionally.Add the cabbage, then ½ cup of the stock, the bay leaves and the seasoning mix; stir well.Cook 5 minutes, stirring occasionally.Stir in the apples and cook 15 minutes, stirring occasion ally.Stir in the sugar and the remaining ½ cup stock; mix well. Cook about 2 minutes, stirring occasionally.Add the andouille and cook and stir for 5 minutes more.

Remove from heat, discard bay leaves and serve immediately.

BASIC CHICKEN STOCK

10 cups cold water (see Note) 1½ to 2 lbs. chicken backs, necks, giblets (excluding liver) and/or bones 1 medium onion, unpeeled and quartered 1 rib celery 1 large clove garlic, unpeeled and quartered NOTE: Always start with cold water enough to cover the other stock ingredients.

Place all the ingredients in a large saucepan; bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8, replenishing the water as needed to keep about 1 quart of liquid in the pan. Strain, cool and refrigerate until ready to use. (Note: Remember, if you are short on time, that using a stock simmered 20 or 30 minutes is far better than using just water in any recipe.) Makes about 1 quart.

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