Ingredients
1 package of thick cut bacon, Sliced into small pieces
12 ounce andouille sausage; cut into slices
1 medium sized head of green cabbage ( about 2lbs) roughly chopped into pieces
1 cup of chopped red/yellow bell pepper
1 tbsp of chicken bouillon
2 tbsp of Tony's seasoning.
1 tbsp. Onion powder
1 tbsp. Garlic powder
1 tbsp. Smoked paprika
Salt and pepper; to taste
Directions
Step 1
In a large skillet over medium heat, sauté bacon until brown and crisp; this may take 3-5 minutes. Drain bacon and set aside.
1 package of thick cut bacon, Sliced into small pieces
Step 2
Cook andouille sausage for about 3-5 minutes per side. Then use a utensil to transfer the sausage to a plate and set aside with bacon.
12 ounce andouille sausage; cut into slices
Step 3
Add the chopped bell peppers into the pan and sauté together until translucent and tender, about 2-3 minutes.
1 cup of chopped red/yellow bell pepper
Step 4
Toss in the chopped cabbage- note: depending on the size of your pan, you may need to add in about half of the cabbage first.
1 medium sized head of green cabbage ( about 2lbs) roughly chopped into pieces
Step 5
Cover the pan with a lid to allow the cabbage to steam through until tender, about 3-4 minutes.
Step 6
Then add in any remaining cabbage, if needed, and continue cooking for another 3-4 minutes.
Step 7
Add cooked sausage/bacon back into pan. Season cabbage with seasonings in description. (season to taste)
2 tbsp of Tony's seasoning.
1 tbsp. Onion powder
1 tbsp. Garlic powder
1 tbsp. Smoked paprika
Step 8
Allow the dish to continue cooking together for another 10 minutes and then remove from heat.
Step 9
Serve and Enjoy!
