Author: sharondashariee

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!

Sweet Potato Hash Scramble

“If it is not candied yams, I do not want to try it.”  Those were the words that my son spoke to me when I asked if he wanted to try the sweet potato scramble.

I first had this sweet potato recipe as part of the continental lunch paired with a mixology class my husband and I attended.  We took a bite at the same time, and both our eyebrows raised and said, this really has potential.  I knew I would remake it at home, my way, and I did.

Here Is What You Will Need

1 – White Onion
1 – Red Bell Pepper
1 – 8 ounce Turkey Sausage Chub
1 – Bunch 0f Green Onion
2 – Bag of Fresh/Frozen Diced Sweet Potato
2 – Piece of Bread for Toast (optional)
2 – Egg (optional)
Salt, Pepper, and Cumin to Taste

Put It All Together

First, I cooked down the turkey sausage.  Removed the sausage from the electric skillet.

Diced the red bell pepper and white onion and sauteed them.  Removed them from the skillet.

Next, I added enough extra virgin olive oil to the bottom of the skillet, added the sweet potatoes, seasoned them with salt, pepper, and cumin to taste, and let them lightly brown.  Flipped the sweet potatoes to make sure they were crisped on all the edges.

Then I combined the turkey sausage, red bell pepper and white onion, and added them back to the skillet with the sweet potatoes and garnished with green onion.

Lastly, I fried the eggs separately and we ate them on the side, along with a piece of toast with apricot jelly to complete the meal.

The Verdict

We loved this meal.  Like my son, I would not have typically eaten sweet potatoes without them being candied, but this scramble is absolutely now on our regular menu rotation.  It made me happy. 

Only one of our kids tried it and liked it, so we were secretly ecstatic we had leftovers.  Warms up fabulously.  The second day we ate it with scrambled eggs, a better option than fried eggs.

Let me know if you give it a try.