Creamy Cajun Cabbage and Sausage

A smoky one-skillet dinner with tender cabbage, browned andouille sausage, and a light Parmesan cream sauce.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 12 ounces andouille sausage
• 1 small head green cabbage
• 1 medium yellow onion
• 1 tablespoon olive oil
• 3 cloves garlic
• 1 cup low-sodium chicken broth
• 0.5 cup heavy cream
• 0.5 cup grated parmesan cheese
• 2 teaspoons cajun seasoning
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon black pepper

Cooking instructions

1. Slice the andouille sausage into 1/4-inch rounds. Cut the cabbage into bite-size pieces, discarding the core. Dice the onion and mince the garlic. (about 5 min)
2. Heat the olive oil in a large deep skillet over medium-high heat. Add the sausage and cook until browned on both sides, about 4 minutes. Transfer to a plate, leaving the drippings in the skillet. (about 4 min) — Medium-high heat
3. Add the onion to the skillet and cook until softened, about 3 minutes. Stir in the garlic, Cajun seasoning, smoked paprika, and black pepper; cook for 30 seconds. (about 4 min) — Medium heat
4. Add the cabbage and chicken broth. Toss to coat, cover, and cook until the cabbage is tender but not mushy, stirring once or twice, about 8 minutes. (about 8 min) — Medium heat
5. Return the sausage to the skillet. Stir in the heavy cream and simmer uncovered until slightly thickened, about 3 minutes; do not boil rapidly. (about 3 min) — Medium-low heat
6. Remove the skillet from the heat and stir in the Parmesan until smooth. Taste and adjust seasoning. Serve hot; if using raw sausage rather than fully cooked andouille, verify it reaches 160°F in the center. (about 1 min)