Cajun Sausage and Peppers with Cabbage
This is just a little different take on the old sausage and peppers dish, adding a mix of colorful peppers, spicy Cajun sausage and pan-seared cabbage wedges. Instead of a sauce that's typically used with sausage and peppers, I'm using diced tomatoes with green chilies in order to allow the individual elements all shine on their own and not be buried in sauce. For the sausage, I'm using smoked instead of a raw, encased sausage.
I'm also using a Cajun variety of Conecuh from Alabama, which is an andouille style of smoked sausage and pretty spicy. You can tone it down by using plain diced tomatoes and a mild smoked sausage or kielbasa. Fair warning – if you use andouille and make intentional leftovers, understand the heat will intensify.