Ingredients

• 2 Tablespoons olive oil, divided
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 3/4 pound fully cooked andouille sausage links, sliced
• 1 medium head cabbage, shredded
• 1 large carrot, finely shredded
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (10 ounces) diced tomatoes and green chiles, undrained
• 3 bacon strips, cooked and crumbled
• 1 teaspoon Creole seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper

Procedure

1. In a large skillet, heat 1 tablespoon oil over medium heat; add onion and green pepper. Cook and stir until crisp-tender, 3-5 minutes.
2. Stir in garlic; cook and stir 1 minute longer.
3. Remove and keep warm. 
4. In same skillet, add remaining 1 tablespoon oil. Cook sausage until lightly browned, 2-3 minutes on each side.
5. Return vegetable mixture to pan. Stir in remaining ingredients. Bring to a boil.
6. Reduce heat; simmer, uncovered, until vegetables are tender, 20-25 minutes.