Cabbage Dressing
2 heads of cabbage
1 pot boiling water
Julienne the cabbage, add to boiling water. Cook for 10 minutes, or until cabbage is tender. Place in strainer and then rinse with cold water. To assemble, in a baking pan, put a thin layer of cabbage, followed by a layer of your cornbread dressing. Repeat cabbage layer and dressing layer and cover top with shredded cabbage. Cover with foil and bake 350 degrees until thoroughly heated (roughly 20 -30 minutes).
Cornbread Dressing
1 large onion (chopped)
3 stalks of celery (chopped)
1 large bell pepper (chopped)
4 tablespoons of butter
2 cups of chicken stock
3 tablespoons of Big Kevin's Bayou Blend Seasoning
1 pan of cornbread cooked
1 lb of andouille, cubed
In a pan, saute the trinity and andouille in butter on a low fire for 10 minutes. Remove from the heat, sprinkle in seasoning, crumble in the cornbread into the pan. Mix thoroughly, add chicken stock. (Additional options to add to dressing if you so choose: Sauteed ground meat, crawfish, oysters). Enjoy!
Black Eyed Peas
1 lb Camellia black eyed peas
4 tablespoons butter
1 large onion
1/2 lb pickled meat
1 lb andouille
2 tablespoons tomato paste
8 cups chicken stock
2 tablespoons Big Kevin's Bayou Blend
Salt to taste
Cooked rice
Soak beans for at least 8 hours. Rinse and drain. Place butter in pot, sautee onion, pickled meat, andouille, and seasoning for 5 minutes. Stir in tomato paste, add beans and stock. Bring everything to a boil and then turn down and simmer for an hour and a half to two hours until beans are the creamy consistency that you like. Serve over cooked rice.
