Cabbage Jambalaya.

Yield: 2

• Avocado Oil                                                    Slash

• Chicken Sausage (Sliced)                              4 each

• White Onions (Small Diced)                         1 each

• Green Bell Peppers (Small Diced)               1 each

• Celery (Small Dice)                                         2 stalks

• Garlic Cloves (Sliced)                                     10 each

• Thyme (Chopped)                                          1 tbsp

• Cabbage (Chopped)                                       ½ head

• Tomatoes (Diced)                                           1 cup

• Chicken Stock                                                  3 cups

• Salt                                                                    1 tsp

• Pepper                                                              1 tsp

• Cajun Seasoning                                             1 tbsp

• Granulated Garlic                                           1 tbsp

• Onions Powder                                               ½ tbsp

• Oregano                                                           1 tbsp

• Smoked Paprika                                             ½ tbsp

• Baby Shrimp                                                   1 cup

1. In large heavy bottom pot, add oil, sausage, onions, peppers, celery and garlic. Sauté till sausage is browned and vegetables are tender on low to medium heat. 

2. Add the remaining ingredients except the shrimp to the pot and bring to a simmer for 40 minutes or until cabbage is tender and sauce has reduced.

3. In the last 10 minutes of simmering add the shrimp.

4. Once the shrimp are cooked through, Plate and Enjoy!