Collard Greens & Shrimp Appetizer

The Back Story

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

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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