Cajun Smothered Cabbage With Chicken and Sausage
Cajun Smothered Cabbage With Chicken and Sausage. A traditional south Louisiana dish that's keto, Paleo, grain free, gluten free and low carb.
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Servings: 4
Ingredients
- 1 pound boneless, skinless chicken thighs
For the Cajun chicken thigh marinade
- 1 ½ cups grain free chicken broth
- 1 tablespoon garlic powder
- 1 teaspoon apple cider vinegar
- 1 tablespoon parsley flakes
- 1 tablespoon gluten free Worcestershire sauce or coconut aminos
- 1 tablespoon paprika
For the Cajun Smothered Cabbage with Chicken and Sausage
- 4 tablespoons butter, ghee or oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 4 celery ribs, chopped
- 4 garlic cloves, minced
- 12 ounces Manda green onion chicken sausage
- 2 heads cabbage, shredded
- salt, black pepper, and cayenne pepper to taste
- 1 teaspoon Louisiana hot sauce
- 1 teaspoon paprika
- 1 teaspoon parsley flakes
Instructions
- Marinate the chicken with the broth, Worcestershire, hot sauce, garlic powder, paprika and parsley flakes overnight for best results.
- Discard marinade. Cut chicken thighs into small, bite-sized pieces.
- Brown the Cajun trinity of onion, bell pepper, and celery in the butter, ghee or oil.
- Add the chicken thighs and sausage. Cook for about 5 minutes, or until the chicken is just cooked through.
- Add SP&C to taste along with the paprika, hot sauce and parsley flakes. Stir until well-incorporated.
- Add the shredded cabbage in batches. Cook each batch for about 5 minutes, or until the cabbage starts to wilt and incorporate into the trinity/meat base.
- Cook for an additional 30 minutes, or until the cabbage is very soft. Adjust seasonings before serving.
Notes
If you don't marinate the chicken thighs before hand, add ½ to ¾ cup chicken broth to the trinity/meat mixture, right before you add the first batch of shredded raw cabbage.
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