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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