Instructions
Ingredients
1/2 lb shrimp, peeled and deveined
1/2 lb smoked sausage or andouille sausage, sliced
1/2 head of green cabbage, roughly chopped
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons butter
1/2 teaspoon Jammin Jays I Roasted My Garlic
1tablespoon Jammin Jays Light Your Butt (adjust for Spicer)
Step 1: Cook the Sausage
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the sliced sausage and cook for 4–5 minutes, or until browned and crispy. Remove from the skillet and set aside.
Step 2: Sauté the Shrimp
In the same skillet, melt 1 tablespoon of butter over medium heat.
Add the shrimp, season with Jammin Jays I Roasted My Garlic, and cook for 2–3 minutes per side, until pink and opaque. Remove from the skillet and set aside with the sausage.
Step 3: Cook the Cabbage
Add the remaining 1 tablespoon of butter to the skillet.
Add the onion and garlic, and sauté for 2 minutes, until fragrant.
Stir in the chopped cabbage, Jammin Jays Light Your Butt Seasoning.
Cook for 8–10 minutes, stirring occasionally, until the cabbage is tender and slightly caramelized.
Step 4: Combine and Serve
Return the cooked sausage and shrimp to the skillet with the cabbage.
Toss everything together and cook for an additional 2–3 minutes to heat through.
