Dice your vegetables & set aside. Trim fat off chicken thighs & pat dry. Add seasonings, toss around and put to the side. Cut your andouille sausage lengthwise and then in bite size pieces horizontally.

Put a little bit of olive oil in a Dutch oven or rice pot. Add sausage. Cook over almost medium high heat. Once done, place on a plate lined with paper towel. Then add the chicken thighs to the skillet and cook, add some olive oil if you need to. Once chicken is cooked, put aside. (While meat is cooking cut cabbage).

Add onions, peppers & garlic, turn heat down to medium and cook down. Add cabbage, beef stock & seasonings. Cover and cook until cabbage is cooked.

Once cabbage is to your likeness, add mean, taste for seasoning. I added a little more Tony’s, black pepper & Italian seasoning, toss around. Put the lid on and let cook 2 more minutes. You can serve over rice or by itself.