400g smoked sausage
1 480g bag coleslaw
1/2 cup chicken broth, low sodium
1 clove garlic, minced
1 green bell pepper, sliced
1 red bell pepper, sliced
1/2 white onion, sliced
2 teaspoons creole seasoning
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
extra virgin olive oil
hot cooked rice
Rinse sausage, slice into 1cm thick slices and set aside.
In a large pan over medium heat add about 1 tablespoon olive oil.
Add sausage to pan and brown about 5 minutes.
Add peppers and onions to pan, season with all the spices, mix well and cook 5 minutes.
Add garlic and cabbage mixture, mix well.
Add broth and cook around 7-8 minutes are until cabbage is tender.
Serve over hot rice