Dinner

Cabbage Andouille stew is for Dinner.

Cabbage Andouille stew takes 20 minutes to prepare.

Cabbage Andouille stew takes 60 minutes to cook.

Cabbage Andouille stew makes 6 servings.

The ingredients for Cabbage Andouille stew are:

1 lg onion, diced
1 serrano pepper (seed if heat is problem)
2 tsp olive oil
5 new potatoes, sliced in quarters (skin on)
1 cup water, divided
1 head cabbage, chopped
2 lg carrots, finely chopped
sea salt
fresh ground pepper
1 14.5oz can diced tomatoes with liquid
1 tsp smoked paprika
1 14oz pkg turkey or chiken andioulle, cut into small pieces

Here is how you make Cabbage Andouille stew:

Heat dutch oven over med-high heat. Saute onion and serrano in olive oi. Add potatoes and 1/2 cup water. Cook on medium heat for about 10 minutes, or until slightly tender.Add 1/2 cup water and remaining ingredients. Reduce heat and simmer till cabage, potatoes and carrots are tender - about 30-45 minutes. Stir periodically.Serving Size: 6Number of Servings: 6Recipe submitted by SparkPeople user PLAFUL.

The nutritional information for Cabbage Andouille stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 319.3

• Total Fat: 10.3 g
• Cholesterol: 33.3 mg
• Sodium: 827.5 mg
• Total Carbs: 43.5 g
• Dietary Fiber: 9.7 g
• Protein: 17.0 g