• 2 Lb Texas Cajun Crawfish Sausage
• 2 Cups White Wine
• 2 Cloves Garlic, minced
• 1 Medium Onion, chopped
• 5 Cups Chopped cabbage
• 1 28 oz. Can Peeled Tomatoes, cut up
• 1 Cup Water
• 1 4 oz. Can Green chili peppers, chopped

Cooking Instructions:

Using the tines of a fork, prick the sausage casing several times.  Cut the sausage in 1-inch pieces; place in a large mixing bowl.  In a Dutch oven or large kettle, cook the sausage and onion until the meat is brown and onion is tender.  For the base, add wine and garlic to the pot.  Bring to boiling; reduce heat.  Simmer, covered, for 20 minutes.  Stir in cabbage, undrained tomatoes, water and green chili peppers.  Simmer, covered, for 20 minutes more, stirring occasionally.  (Cool and refrigerate soup at this point, if planning to reheat.)  To reheat chilled soup, place it in a Dutch oven or large kettle; cover and bring to boiling (about 30 minutes), stirring occasionally.  If the soup is too thick, add an additional 1 cup water and heat through.

Makes 8 to 10 servings.