Cabbage Jambalaya - cooking recipe

Ingredients

1 lb ground beef
1/4 cup olive oil
1 tablespoon cajun seasoning (more if you prefer)
1 large onion (chopped)
3 stalks celery, finely chopped
1 lb smoked sausage, cut into bite size pieces (I prefer Andouille)
3 cloves garlic (minced)
1 head cabbage (chopped)
1 cup long grain rice
1 teaspoon chili powder
1 (10 ounce) can Rotel tomatoes & chilies
3/4 cup of your favorite white wine
8 ounces mushrooms (sliced)

Preparation

Preheat the oven to 275 degrees.
Saute' the ground meat in the olive oil.
Season the meat well with Cajun seasonings, or salt, pepper and your favorite seasoning.
Add chopped onion, celery and smoked sausage.
Cook until onions and celery are clear, about 10 minutes Add garlic.
While meat and veggies are cooking, chop the cabbage and combine with rice, chili powder and canned tomato blend in roaster.
After meat mixture has cooked for 10 minutes, add it the to the cabbage mixture in the roaster.
Mix well.
Finally, saute' the mushrooms in a little oil for about a minute or two, then add the wine to the mushrooms and deglaze the pan.
Add the mushrooms and wine to the roaster and mix well.
Cover, and place in the oven to bake for 2 hours, stirring halfway through the cooking time.
An excellent dish for pot luck suppers because it makes lots.
Also reheats well in a microwave, but, doesn't freeze well.
Enjoy!