Andouille or smoke sausage sauteed with cabbage, onions and creole seasoning. This comes from the noted Cajun Chef; Carlyn Shelton. Posted here for ZWT5.
- Fry bacon and sausage in a large skillet about 15 min., add onions; saute until onions are wilted.
- Add chopped, drained cabbage stir frequently, add sugar and seasonings, simmer until cabbage reaches desired texture.
- Stir in butter right before serving.
- Serve as a side dish or over rice.