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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.
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.