Andouille sausage and green cabbage soup with cornmeal dumplings

Andouille sausage and smoked paprika beef up store-bought chicken broth for an intensely flavorful, smoky broth in which ribbons of collard greens are simmered until tender. Canned fire-roasted tomatoes add to the smokiness of the soup and, combined with the andouille sausage, bring a Creole twist to this soul food-inspired dish. Once the cabbage leaves are tender, dollops of cornmeal batter are nestled into the simmering broth and add a subtle sweetness to balance out the robust soup. If you can’t find andouille, you can substitute another smoked sausage, such as kielbasa.

Active time: 30 mins; Total time: 1h15

Storage Notes: Leftovers can be stored in the refrigerator for up to 3 days.

Or buy: Andouille sausage can be found in well-stocked supermarkets, butchers or specialty stores, or online.


4 – 6

Size tested: 4-6 servings; makes about 9 cups

  • For the soup
  • 2 tablespoons extra virgin olive oil

  • 12 ounces andouille sausage, diced (can be substituted with another smoked sausage such as kielbasa)

  • 1 bunch (10 to 12 ounces) green cabbage, washed, stemmed if desired, and cut into 1/4-inch-thick ribbons

  • 1 small yellow onion (about 5 ounces), sliced

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon ground black pepper

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon crushed red pepper flakes

  • 4 cups (1 L) unsalted or low sodium chicken broth

  • One can (14.5 ounces) diced fire roasted tomatoes

  • 1 cup of water

  • For the dumplings
  • 3/4 cup cornmeal, preferably medium ground

  • 1/4 cup all-purpose flour

  • 1 teaspoon granulated sugar

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon kosher salt

  • 1 tablespoon extra virgin olive oil


Make the soup: In a Dutch oven or other large saucepan over medium-high heat, heat the olive oil until shimmering. Add sausage and cook, stirring occasionally, until starting to brown, about 5 minutes. Add the collard greens, onion, paprika, garlic powder, black pepper, salt and red pepper flakes and cook, stirring regularly, until the vegetables soften and the onion begins to turn translucent, about 5 minutes.

Add the chicken broth, tomatoes and water to the saucepan, bring to a boil, cover and cook, stirring occasionally and adjusting the heat as needed to keep it boiling, until the cabbage greens are tender, 45 minutes to 1 hour 30 minutes or more depending on the age of the greens and how much chewiness you want them to have. Scoop out 1/2 cup potlikker and set aside.

Make the meatballs: In a small bowl, combine the cornmeal, flour, sugar, baking powder and salt and stir. Whisk olive oil and reserved potlikker into dry ingredients until blended.

Carefully spoon the dumpling batter 1 heaping tablespoon at a time into the simmering soup at least 1 inch apart to make 12 dumplings, cover and simmer until the dumplings are cooked through, about 10 minutes. Ladle the soup into bowls, dividing the meatballs evenly between them, and serve.

Origin of the recipe

From Voraciously writer Aaron Hutcherson.

Tested by Aaron Hutcherson and Jim Webster.

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