Ingredients:

  • 1 lb Andouille sausage, sliced into 1/4-inch rounds
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 medium head green cabbage, chopped into 1-inch pieces
  • 2 medium Yukon Gold potatoes, peeled and cubed
  • 6 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil in a Dutch oven over medium-high heat. Add the sliced Andouille sausage and cook until the edges are browned and crisp.
  2. Add the chopped cabbage to the pot and sauté for 5–7 minutes until the cabbage begins to soften and take on a golden-brown hue.
  3. Stir in the diced onion, carrots, and celery. Cook for another 5 minutes, stirring occasionally, until the onions are translucent.
  4. Add the minced garlic, dried thyme, and smoked paprika, cooking for 60 seconds until fragrant.
  5. Pour in the chicken broth and add the cubed potatoes and bay leaf. Increase heat to bring the liquid to a gentle boil, then reduce to low.
  6. Simmer uncovered for 15–20 minutes, or until the potatoes are fork-tender and the broth has slightly thickened. Remove the bay leaf and season with salt and pepper.