| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats, Eggs |
Cajun |
Cajun, Creole, Carribbean, Potatoes, Vegetables |
6 |
Servings |
INGREDIENTS
|
|
—Seasoning Mix— |
| 2 |
ts |
Salt |
| 1 1/2 |
ts |
Cayenne |
| 1 1/2 |
ts |
Onion powder |
| 1 1/2 |
ts |
Ground dried ancho chiles |
| 1 1/2 |
ts |
Ground dried guajillo chile |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Paprika |
| 1 |
ts |
White pepper |
| 3/4 |
ts |
Black pepper |
| 2 |
lb |
Potatoes; large dice |
| 6 |
c |
Cabbage; large dice |
| 2 |
c |
Nonfat beef stock; or veggie stock |
| 4 |
|
Nonfat tofu hotdogs; in 1/2" slices * |
|
|
Liquid for sauteing; ** |
INSTRUCTIONS
REST
* Original recipe called for 1 pound andouille sausage. You could probably
use any highly seasoned lowfat turkey sausage with great success. This
would also be good with only the potatoes and cabbage.
** Original called for 2 tbsp vegetable oil. I found the spices did fine in
a little water.
Combine the seasoning mix ingredients. Put all the cabbage, 1/2 the
potatoes, and 3 tablespoons of the seasoning mix in a deep, hot skillet.
Stir until all the ingredients are coated with the seasoning mix. Cover and
cook, stirring frequently, for 4 minutes. Reduce the heat. Add the stock
and the remaining potatoes and cook until the potatoes are tender, about
15-20 minutes. Add the nonfat hotdog slices just before the potatoes are
fully cooked. (The hotdog slices only need to be heated as they are fully
cooked when purchased.)
If you decide to use a lowfat seasoned sausage, cook it first, then add the
seasonings and proceed with the recipe.
Recipe by: Fiery Foods that I Love, Paul Prudhomme
Posted to EAT-LF Digest by "Ellen C." <ellen@elekta.com> on Feb 10, 1998
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