Recipe Categories
Seafood 
Soup & Stews
Seafood Soup

James's Crawfish Cabbage Potato Soup

2 Tbs Vegetable oil 
1 Onion, chopped 
1 3/4 lb. Green Cabbage (about 1/2 head), shredded (about 1 3/4 quarts) 
1 lb. Baking potatoes (about 2), peeled, halved lengthwise, and cut crosswise into 1/2-inch slices 
1 Qt Water 
2 Cups Chicken broth or homemade stock 
1 Bay leaf 
1 1/2 tsp Dried thyme 
1 1/2 tsp Salt 
3/4 lb. Texas Cajun Crawfish Sausage quartered lengthwise, thinly sliced crosswise 
Cooking Instructions:

In a large pot, heat the oil over moderately low heat.  Add the onion; cook, stirring occasionally, until translucent, about 5 minutes. 

Add the cabbage, potatoes, water, broth, bay leaf, thyme, and salt to the pot.   Bring to a boil.  Reduce the heat and simmer, partially covered, stirring occasionally, until the cabbage and potatoes are tender, about 20 minutes. 

Meanwhile, put a large nonstick frying pan over moderate heat.  Add the sausage and cook, stirring occasionally, until browned, 2 to 3 minutes.  Remove the sausage from the pan and drain on paper towels. 

Just before serving, remove the bay leaf from the soup and stir in the sausage. 

Makes about 4 servings.

Pleasure is frail like a dewdrop, while it laughs it dies.

- Rabindranath Tagore