Smothered Cabbage & Greens

2 Tablespoons canola oil
1 pound Chef Paul Prudhomme’s Regular Andouille Smoked Sausage, medium diced
2 cups onions, medium diced, in all
1 cup green bell pepper, medium diced
1 cup celery, medium diced
2 Tablespoons garlic, minced
2 Tablespoons Chef Paul Prudhomme’s Seafood Magic®
6 cups chicken stock, in all
1 large head cabbage, cut into 1-inch pieces (should be about 8 quarts)
2 quarts collard greens, chopped
1 Tablespoon Chef Paul Prudhomme’s Magic Pepper Sauce®

Add oil to medium to large heavy bottom pot and heat on a medium-high heat until oil starts to shimmer, about 1 ½ minutes. Once hot, add the Andouille Sausage and 1 cup of the onions and cook, stirring frequently, for 10 to 12 minutes until onions start to caramelize. Stir in the bell peppers, celery and the rest of the onions, and cook for 10 minutes, stirring frequently until vegetables are soft and browning. Add garlic and Seafood Magic®, stirring almost constantly, and cook for 5 minutes letting a nice brown crust develop on the bottom of the pan. Once this step is complete, add 4 cups of the chicken stock and scrape the bottom and sides of the pan to loosen the brown particles. Add three quarters of the cabbage and stir well, then bring to a boil and cover. Lower heat to medium-low and cook for 30 minutes, stirring occasionally. Uncover pot and add the remaining cabbage, half of the greens and one cup of chicken stock. Stir well then cover and cook for 30 minutes. Mix in the remaining greens, the last cup of stock, and Magic Pepper Sauce®, cover and cook for 30 minutes. Remove from heat and serve as a side dish or as a main course over rice.