Ingredients

• 6 slices thick-cut bacon, diced large
• 1 long smoked andouille sausage, sliced thick
• 1 small cabbage, chopped chunky
• 1 large onion, sliced thick
• 1 red bell pepper, sliced thick
• 1 yellow or orange bell pepper, sliced thick
• 6 garlic cloves, sliced
• ½ bag baby yellow potatoes, whole
• 2 tsp garlic powder
• 2 tsp onion powder
• ½ tsp smoked paprika
• 1 tsp Tony's Creole seasoning
• 1 tsp Cajun seasoning
• 1 tsp all-purpose seasoning (Adobo)
• ½ tsp dried oregano
• ½ tsp dried thyme
• ½ tsp dried parsley
• Black pepper to taste
• 1 tbsp hot sauce
• 1 tbsp butter
• 1½ cups low-sodium chicken broth

Steps

1. Add bacon to a cold pan and cook slowly until the fat renders and the bacon is lightly crispy.
2. Remove bacon; drain some fat if desired, but leave a good amount in the pan.
3. Brown the sausage in the bacon fat, then remove.
4. Add potatoes, peppers, and onions; sauté over medium heat for about 5 minutes until lightly colored.
5. Add garlic and all the seasonings; sauté for 1 minute until garlic is fragrant and spices are bloomed.
6. Add cabbage and butter; stir everything together.
7. Reduce heat to low, cover, and let the cabbage sweat for 10 minutes.
8. Add hot sauce and mix through.
9. Add broth, mix, cover, and simmer for 20 minutes or more until potatoes are cooked through and cabbage is tender to your liking.
10. Return the bacon and sausage to the pan; simmer for 1 more minute.
11. Taste for salt — go easy, as most ingredients are already salty.
12. Sprinkle in dried parsley, mix through, and serve.