Crawfish and Green Onion Sausage Cabbage Rolls

Prep Time: 1 Hour
Yield: 1 Dozen

The luck of the Irish smiles upon us, as crawfish are abundant on St. Patrick's Day. This non-traditional cabbage roll combines the flavors of Louisiana with cabbage, which is thrown from St. Patrick's Day parade floats of New Orleans.


  • ½ pound crawfish tails, chopped
  • ½ pound fresh green onion sausage, removed from casings
  • 12 cabbage leaves blanched
  • 2 tsps unsalted butter
  • 1 cup diced yellow onions
  • ½ cup diced bell peppers
  • 1 tsp Creole seasoning
  • 1 tbsp minced garlic
  • 1 cup cooked white rice
  • 1 (8-ounce) can tomato sauce
  • salt to taste
  • black pepper to taste
  • 2 tbsps chopped parsley
  • 1 tbsp chopped fresh oregano

Blanche cabbage leaves by placing leaves in salted boiling water. Boil until soft and pliable. Remove from boiling water and immediately immerse in ice water to stop the cooking process. Remove and pat dry. In a medium skillet, melt butter over medium-high heat. Add onions, bell peppers and Creole seasoning. Cook 5-7 minutes or until wilted and starting to brown. Add garlic and cook 1 minute. Stir in green onion sausage and cook 5-7 minutes or until no longer pink. Mix in rice, tomato sauce and crawfish then season to taste with salt and pepper. Remove from heat and stir in parsley and oregano. Adjust seasonings if necessary and allow mixture to cool.
Lay cabbage leaves, rib side down, on a flat work surface. Spoon about 3 tablespoons of filling into center of each leaf. Roll each leaf into a neat cylinder, tucking in the sides. Place rolls in the top of a steamer basket. Cover and steam 15-20 minutes then remove basket from the heat. Serve hot on your favorite spaghetti sauce.

print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295