Announcement

Collapse
No announcement yet.

Louisiana Cabbage by Buckwheat

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Louisiana Cabbage by Buckwheat

    4 slices of bacon
    1/2 pound Louisiana sausage
    1 med onion, chopped
    1/2 to 1 pound shrimp, shelled & devained
    1 pound cabbage, cut up
    1 bay leaf
    1/4 t. crushed Basil
    1 ccan condensed chicken broth (10 1/2 oz can)
    1/2 broth can of water
    1/2 tr. creole seasoning
    1/2 t. black pepper
    1 - 2 t. cornstarch

    FRy bacon until crisp in a large skillet over medium heat. Remove bacon from skillet, and set aside. Add sausage and cook/brown in bacon drippings. Remove sausage, and set aside. Drain off all the drippings except for 2 tlbs. Saute onion until tender. Add the shrimp, cabbage, bay leaf & basil. Pour in the broth, water bacon and sausage. Simmer about 10 minutes until cabbage is wilted. Season to taste with seasoning. Stir in cornstarch mixed with 1 T. water. Cook until just thickened. Serve over cooked rice if you like.
Working...
X