Shrimp & Sausage Cabbage

Shrimp & Sausage Cabbage

I like to give credit where credit is due, but honestly, I have seen a variation of this shrimp, sausage, and cabbage recipe all over Instagram.  I thought my family would love this, or at the very least, like it.  I thought you would as well.

Here Is What You Will Need

1 – 32oz. Bag of Raw or Cooked Shrimp
2 – Heads of Raw Cabbage
2 – Sausage Links
2 – Boxes of Krusteaz® Honey Cornbread
6 – Corn on the Cobs (cut in half)
Garlic Butter to Sautee
Salt & Pepper to taste

Put It All Together

You can use whatever sausage links you like, including andouille, beef, and turkey.

I used these:

I have never made cabbage in my life, so I asked my husband to prepare the cabbage.  I knew if he did it, there would be no taste experimenting, and me potentially ruining the dish. 

Edward said all he does is cut the cabbage down into bit-sized pieces, put it in a pot with a little water to cover the bottom, season it with salt and pepper to taste, and cook for about 30 minutes.  The cabbage should be tender.

Moving along, I do not handle shrimp and I almost always buy shrimp that is already shelled and deveined, and I asked my son to peel the tails off. 

At this point, you all are wondering, what did she do exactly?  Look, this meal was a collaborative effort. lol

As the cabbage cooked, I cut the sausage links into chef-like angled pieces, (this shape makes it seem like you are a professional) and then I pan-fried the sausage.

I sauteed the shrimp in this garlic butter, and then combined the sausage, shrimp and cabbage.

I boiled the corn on the cob and baked cornbread (this was happening simultaneously).

The Verdict

I served this as a main dish, but everyone felt it should be a side dish. My response: A dish with shrimp AND sausage AS A SIDE!? Okkayyy…. Hahaha, but they all liked it!