Reviewed: Jul. 11, 2008

I live in the heart of Cajun Country. When I saw this recipe, I doubted it would come close to any true Cajun versions. However, I decided to try it. I followed the directions exactly. I was not disappointed. I was STUNNED! I showed the finished product to my son. However, we tried tried it. We did not care for this.

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MBVC

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Reviewed: Jun. 13, 2008

I made this for Super Bowl Sunday and it was absolutely delicious (with my additions): Added a box of Zatarain's Jambalaya mix for the flavor and added a dash or two of worcetershire sauce to the ground beef as it was browning. Also added a red and yellow bell pepper and chicken stock instead of water. Seasoned with hot sauce and Creole seasoning at the end for some spice! Everyone ate so much of this soup - it was hearty and warming and VERY TASTY.

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AlaskaWild71

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: May 20, 2008

Wow, Now THAT is good stuff...so unexpected! I substituted ground turkey for beef and used chicken broth instead of water. I browned the turkey along with the celery and onions and such and drained them, then pretty much followed the rest of the recipe. At the end I used Creole seasoning to bring to my taste. Thanks for the recipe!!

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TCmofo

Cooking Level: Expert

Home Town: Westminster, Maryland, USA

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Reviewed: May 7, 2008

I made a healthier version of this by using ground chicken instead of meat, brown rice instead of white and omitting the sausage. We still found the combination of flavors really good. I jazzed it up with seasoned salt and Old Bay seasoning. Ten stars for ease.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: May 4, 2008

I was pleasantly surprised by the recipe; I took some of the suggestions of others and used chicken broth instead of water, omitted the celery, used Rotel instead of the stewed tomato, and used lean ground beef and turkey italian sausage. I also cooked my rice seperately and used a long-grain wild rice, pilaf style mix with added diced veggies because I was worried about the "blandness" that others had mentioned. In hindsight, plain rice would have been fine. Next time I'll add two cans of Rotel instead of one, and use plain white rice. Overall, very pleased and will be making again soon. I served with blackeyed peas, Mexican cornbread and potato salad.

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MARRJOYC

Cooking Level: Intermediate

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Reviewed: Apr. 7, 2008

WOW, this recipe was a SUPER winner in my house! The man, and the boy loved it! Added some creole seasoning and used spicy sausage, cuz we love spicy! Just great, thank you!

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Casey

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Reviewed: Apr. 7, 2008

I had my doubts, but this was really good. We used Andouille sausage, and the spice of the meat made any extra spices completely unnecessary. I was concerned when I added the cabbage, because it took up a LOT of room in the pot, but after a few minutes, it boiled down to a reasonable size.

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Sandra G.

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Reviewed: Apr. 7, 2008

The reason I'm giving this 4 stars is b/c my grandchildren liked it. It wasn't that it was "bad", I don't particularly like my cabbage so mushy. The directions don't say to ever stir it but I felt it needed it about 1/2 way through the cooking. I also added some "Tony's" cajun seasoning and I think that enhanced the flavor. I think I'll stick to my cabbage/smoked sausage recipe. This was a little too much work for the end result. Thanks.

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BJM5596

Cooking Level: Expert

Home Town: Mineral Wells, Texas, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Mar. 19, 2008

Used this recipe with leftover cabbage (from corned beef and cabbage) sausage and meatballs from spaghetti meal yesterday, and a little chicken left over from a roast. OMG!!!! this was great with the rice, tomatoes, and other ingredients. Thanks for another quick easy delicious way to fix cabbage.

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belairbelle1

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Reviewed: Mar. 17, 2008

YUM! I love recipes like this that give you a jumping off point to be creative with. I took a lot of advice from previous reviews to make this my own. I treated it like a gumbo and added everything but the kitchen sink, (potatoes, carrots, a can of corn, a can of diced tomatoes in addition to the stewed, a can of black beans), and kicked it up a bit with some cayenne pepper and crushed red pepper flakes. I used chicken broth instead of water, no celery, (my family just doesn't care for it), turkey burger instead of hamburger, and beef kielbasa. I served it topped with a dollop of sour cream, some shredded cheddar cheese, and drizzled in Frank's Red Hot sauce. Very filling, spicy, and delicious! Thanks!

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MYTHMANIAC

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Maine, New York, USA

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Reviewed: Mar. 12, 2008

Delicious. My boyfriend didn't think he would like it when I told him I was making it but once he tasted it, he couldn't get enough (neither could I). Thanks for sharing.

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LindaM2007

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Reviewed: Mar. 8, 2008

good base for tweaking. i needed more liquid for the rice to cook, so added 2 cans v-8. also added more garlic (i used roasted). i also thought this needed more seasoning, so will play with that some.

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mst

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Reviewed: Mar. 6, 2008

Thanks to you reviewers for your wonderful ideas! We all love this dish. I'm sort of a crockpot freak, so I just throw everything all together (after I've browned and drained the meat). I use skinny Italian sausage, sliced, and regular ground beef. I get the coleslaw package and add it along with the tomatoes, some beef broth, and a can of tomato soup. I use the rest of the ingredients as written. I also think that many cooks use seasonings that are "tried & true" for them, and hate to see a recipe get bad reviews because they are too bland. Season it up!

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SUZIE21

Cooking Level: Intermediate

Living In: San Antonio, Florida, USA

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Reviewed: Feb. 7, 2008

Pretty good but this made WAAAAYYYY too much for one person and more than half of it went bad in my fridge. I used red cabbage and would probably use green or white next time as the purple color was a bit off-putting.

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dragonlady5

Cooking Level: Intermediate

Home Town: Salem, Massachusetts, USA

Living In: Somerville, Massachusetts, USA

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Reviewed: Feb. 7, 2008

This is a wonderful recipe! For the most part I follow the recipe but instead of hot sauce I add crushed red pepper flakes. It has turned out perfect both times. Thank you for sharing this delicious recipe.

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tamlah64

Cooking Level: Beginning

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Reviewed: Feb. 7, 2008

Absolutely fabulous!!! I took the advice of adding cajun seasoning and a can of diced tomatoes with green chilis. We joked about licking our plates. Thanks so much for sharing.

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Rileystgirl

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Reviewed: Jan. 2, 2008

Like others have said, this is a great basic recipe. When I made it for my daughter and the dayhome children, I stuck to the way it is because it's nice and simple for them. I also let them add some sour cream if they seemed a little iffy to try it. When I make it for a potluck or more "grown-up" tastes, I will take some of the suggestions and alter the type of sausage/spices etc. Still, since I am really cooking for a lot of children most of the time, this is a wonderful recipe and I'm glad I found it. Fills the little ones up nicely after a day of tobogganing and they don't even know they are eating EWWWW CABBAGE lol! And for that alone I will give it 5 stars. :D

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Trin2199

Cooking Level: Beginning

Living In: Edmonton, Alberta, Canada

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Reviewed: Dec. 28, 2007

I'll give it five stars, but I changed almost everything after reading the reviews of others. I substituted knockwurst for smoked sausage. I added 4 cloves of garlic instead of 1. I used a 28 oz. can of whole tomatoes, chopped in their juice. I omitted garlic salt and instead used 1 tsp salt, 1/4 tsp pepper, 1 jalapeno pepper (finely minced), 1 tsp oregano, and 1/2 tsp thyme. I browned the onions, garlic and celery in some oil before adding the meat. I browned the ground beef and knockwurst before adding the rest of the ingredients. I brought the mixture to a boil, lowered the flame, and simmered the mixture covered for 25 minutes. When I was done, my daughter and husband gave this dish high praise by eating their entire portions. My daughter is a picky eater who at first tried to pull out pieces of the cabbage. When I next look up, her plate was empty! :D

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SQUEAKYCHU

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Rockville, Maryland, USA

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Reviewed: Dec. 10, 2007

Excellent!! Used New Orleans sausage and rotel tomatoes, also added a little more broth. All 5 kids loved it! Thanx for sharing!

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tommi j

Cooking Level: Expert

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Reviewed: Dec. 3, 2007

This was just fantastic!! Even my kids ate it (of course they didn't realize there was cabbage in it). I'll definitely make this again but I think I will spice it up a little with some Cayenne. Excellent!!

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