Carolyn's Creole Sautéed Cabbage
With Andouille
By: Carolyn Shelton

1 head cabbage
½ cup Jacob’s Andouille (or Tasso), medium diced
1 small sweet onion, chopped
1 slice of bacon, cut in small pieces
1 teaspoon sugar
1 tablespoon Creole seasoning
1 tab butter (optional)

Fry bacon and Jacob’s Andouille in large skillet for about 15 minutes. Add chopped onions and sauté until onions are wilted. Chop cabbage and rinse. Add cabbage to skillet and sir frequently. Season cabbage with Creole seasoning, add a dash of sugar. Cover skillet and simmer on medium heat until cabbage is cooked to desired texture. Stir in the pat of butter if desired. Serve as a side dish or over steamed rice.

Carolyn Shelton is an author, noted chef, and etiquette consultant. She is the host of her own radio show, Zydeco Café Radio Show. Carolyn appears weekly on Passe Patout, a local TV show in Lafayette, Louisiana. She travels the country appearing on various TV shows preparing her famous recipes. She has owned restaurants and was food editor for an array of newspapers as well as authoring five books.  Carolyn is available for speaking engagements and cooking demonstrations.

Carolyn has just released a new video series, Angelina’s Zydeco, featuring Cajun and Creole cooking. Currently the 2^nd video in the series is being promoted. Jambalaya, Shrimp Etouffee, and Crabcakes are the fabulous recipes on this video. Cookbooks to compliment her videos are available, as well as Carolyn's own Creole seasoning blend.  For more information or to order this video call 225-291-0110 or toll free 1-800-256-8471. You can also get the video directly from Jacob’s World Famous Andouille.

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