I have a confession, I’m not much of a vegetable eater? I know, I know, yes I need vegetables. But I have a few that I like. Collard greens are an excellent source of vitamin A, C, and calcium. In addition, rich in vitamin K, and a good source of iron, vitamin B-6, and magnesium. Collard greens are very good for you. This is something that I do eat.

Cabbage is a good source of Vitamin C, high in fiber and Vitamin K.

Collard greens + Cabbage = a very nutritious dish.

Today I’m sharing my Cajunified Collard Greens and cabbage dish.

Very simple and easy to make.


  • Cabbage ( 1 head, chopped into pieces)
  • Collard Greens (bag, rinsed and washed)
  • Cajun andouille sausage (2 links, sliced)
  • Shrimp (Peeled and deveined, 1/2 lb)
  • Slap ya mama (season to taste)
  • Smoked paprika (season to taste)
  • Garlic powder (season to taste)
  • Smoked Sea Salt (season to taste)
  • Olive oil (small amount to saute shrimp and sausage
  • Chicken stock ( 16 oz)



  1. Season the shrimp with slap ya mama, smoked paprika, garlic powder. Set aside.
  2. Slice the sausage links. Set aside.
  3. Cut the cabbage into big pieces, but cut evenly for cooking time. Here is a video of how to cut a cabbage
  4. Rinse the cabbage and drain. Set aside.
  5. Add some olive oil to a pot. Heat.
  6. Saute the sausage on both sides, about 5 – 8 minutes. Remove from the pot. Drain on a paper towel. Leave some of the oil to saute the shrimp.
  7. Toss in the shrimp. Saute for 3 – 5 minutes or until cooked. Remove and set aside. If there is oil remaining leave it in the pot.
  8. Add oil if needed before adding in the collard greens.
  9. Toss in the collard greens, cook for 3 -4 minutes. Stir often. Don’t brown.
  10. Add in the cabbage. Stir together. Cook for about 3 minutes.
  11. Add in the chicken stock. Stir.
  12. Season the collard greens and cabbage with slap ya mama, smoked paprika and garlic powder.
  13. Toss in the sausage. Cook for about 10 minutes on a medium to low heat.
  14. Place the lid on top.
  15. After 10 minutes, season with smoked flake sea salt. Replace the lid cook for 5 more minutes. Stir. Check and see if the collard greens and cabbage is tender enough.
  16. Stir in the shrimp. Cook for 5 – 8 minutes.
  17. This dish is a meal alone but if you need ideas, serve with cornbread muffins or over rice with pork chops and gravy or even just rice.
  18. Come back and let me know if you make this dish.
  19. Enjoy.