Cabbage Andouille stew

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Nutritional Info
  • 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

View full nutritional breakdown of Cabbage Andouille stew calories by ingredient
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Number of Servings: 6


    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


Seed serrano pepper if you don't want the extra heat
Use more or less paprika to your taste.


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: 6

Number of Servings: 6

Recipe submitted by SparkPeople user PLAFUL.

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