Cabbage w/ Shrimp

Ingredients:

•  1 Head of Cabbage

• Andouille Sausage

• ½ pound Shrimp

• 2 TBSP Butter

• Onion Powder (season to taste)

• Garlic Powder (season to taste)

• Salt (season to taste)

• 2 TBSP Tony Chacheres Seasoning (season to taste)

• 1 Red Bell Pepper

• ½ White Onion

• 2 cloves Fresh Garlic

• ¼ cup chicken broth

Preparation:

Add 1 tbsp of oil to a pan and saute cut up sausage. While sausage is browning, clean and season shrimp with onion powder, garlic powder and tony’s. Once browned remove sausage and to the same pan add 2 tbsp of butter and cook shrimp about 1 min each side. Remove shrimp. Cut up white onion and bell pepper then and add it to the same pan to saute (you may need to add a tsp of oil). Put heat on low and cover with top (stir around every 5 min until bell peppers are softened and onions are translucent). Mince up fresh garlic and it it to peppers and onions 

Cut up cabbage, wash it and add it to the same pan in layers (be sure to season each layer)

After the first layer, mix up the peppers and onions into the cabbage so they don't burn. Add in about ¼ cup of chicken broth, put top on pan and cook on med/low for about 30 min. Cabbage should be soft but still have a little crunch. Add in the sausage and shrimp and mix.

Serving:

Serve with a side of rice and cornbread!