Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 pound (450g) andouille sausage, sliced
  • 1 large yellow onion, chopped (approx. 1 cup)
  • 1 green bell pepper, chopped (approx. 1 cup)
  • 2 celery stalks, chopped (approx. ½ cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • 1 (28 ounce/794g) can crushed tomatoes
  • 6 cups (1.4 Liters) chicken broth (low sodium)
  • 2 (15 ounce/425g) cans kidney beans, rinsed and drained
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley, for garnish
  • 2 tablespoons (30 ml) olive oil
  • 1 pound (450g) cooked potatoes, diced (leftovers work great!)
  • ½ head of green cabbage, shredded (approx. 2 cups)
  • 1 small onion, finely chopped
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Heat olive oil in Dutch oven over medium heat. Add sausage and cook until browned. Remove sausage and set aside. Add onion, bell pepper, and celery to the pot and sauté until softened. Add garlic, thyme, oregano, cayenne, and paprika. Cook for 1 minute until fragrant.
  2. Stir in crushed tomatoes, chicken broth, and bay leaf. Bring to a simmer, then reduce heat to low. Add kidney beans and cooked sausage back to the pot. Season with salt and pepper. Cover and simmer for at least 1 hour, stirring occasionally.
  3. While the stew simmers, heat olive oil in a large skillet over medium heat. Add cooked potatoes, cabbage, and onion to the skillet. Season with salt and pepper. Cook, pressing down occasionally, until golden brown and crispy.
  4. Remove bay leaf from stew. Ladle stew into bowls and top with a generous portion of Bubble & Squeak. Garnish with fresh parsley.