Sautéed Collard Greens & Shrimp

Instructions

Method

-       In a cast iron skillet heat 1 tablespoon olive oil over medium-high heat

-       Add andouille sausage, onion, green bell pepper, celery, ground crack pepper and Cajun spice and cook for 2 to 3 minutes

-       In separate cast iron skillet heat remaining olive oil over medium-high heat

-       Add whole garlic, collards and sauté for 1 to 2 minutes then add to the Andouille sausage mix

-       Add shrimp to the now empty cast iron skillet,

-       Season shrimp with a pinch of Cajun spice, salt and pepper to taste, Crystal Hot Sauce, and parsley

-       Cook the shrimp in the skillet for 2 to 3 minutes

-       Combine both skillets and gently fold together

-       Plate andouille sausage with shrimp on top and serve

Ingredients
  • 7 butterfly shrimp
  • 5 julienned collard green leaves
  • 6 tablespoons olive oil
  • 1 cup diced Andouille sausage
  • ½ onion, chopped
  • ½ green bell pepper, chopped
  • 3 chopped celery stalks
  • Ground crack pepper to taste
  • Kosher salt to taste
  • 1 tablespoon Cajun spice
  • 3 whole garlic cloves
  • 1 tablespoon Crystal Hot Sauce
  • ¼ cup chopped parsley
  • ½ cup diced tomatoes

Add new comment