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2 leeks, sliced and cleaned
1 tablespoon of olive oil
1 pound of smoked or mild andouille sausage, chopped
1 cup of chopped onion
1 cup of chopped celery
1 cup of chopped carrots
4 cloves of garlic, minced
8 cups of chicken stock or broth
4 red potatoes, washed, unpeeled, and diced
1 small head of green cabbage, sliced thin
Couple pinches of kosher salt
4 turns of the pepper grinder
2 bay leaves
Splash of apple cider vinegar
1 teaspoon of dried thyme
Slice white and light green portions of the leeks into thin-ish rings. Dump them into a bowl of cold water and swirl them around to get the grit off. Scoop them out and dry off a bit on a towel or paper towels.
In the bottom of a heavy stockpot, heat the olive oil over medium high heat. Split the sausage in half lengthwise, then slice into half rounds, about 1/4 inch thick. Cook until meat is lightly browned. Add the onion, celery and carrots and cook until softened. Add the leeks and garlic and cook until the leeks are soft.
Add the chicken stock and turn burner up to high. Add the potatoes, cabbage, salt, pepper and bay leaf; bring to a boil. Reduce heat, cover and simmer on low for about an 45-minutes to an hour. Add a generous splash of the vinegar and stir in the thyme; taste and adjust seasonings. Serve.
1 tablespoon of olive oil
1 pound of smoked or mild andouille sausage, chopped
1 cup of chopped onion
1 cup of chopped celery
1 cup of chopped carrots
4 cloves of garlic, minced
8 cups of chicken stock or broth
4 red potatoes, washed, unpeeled, and diced
1 small head of green cabbage, sliced thin
Couple pinches of kosher salt
4 turns of the pepper grinder
2 bay leaves
Splash of apple cider vinegar
1 teaspoon of dried thyme
Slice white and light green portions of the leeks into thin-ish rings. Dump them into a bowl of cold water and swirl them around to get the grit off. Scoop them out and dry off a bit on a towel or paper towels.
In the bottom of a heavy stockpot, heat the olive oil over medium high heat. Split the sausage in half lengthwise, then slice into half rounds, about 1/4 inch thick. Cook until meat is lightly browned. Add the onion, celery and carrots and cook until softened. Add the leeks and garlic and cook until the leeks are soft.
Add the chicken stock and turn burner up to high. Add the potatoes, cabbage, salt, pepper and bay leaf; bring to a boil. Reduce heat, cover and simmer on low for about an 45-minutes to an hour. Add a generous splash of the vinegar and stir in the thyme; taste and adjust seasonings. Serve.