fbpx

Margaret's Recipe Book

Search by Keyword:

Share Your Recipe! Share your favorite recipes with us today!
Add Recipe ▶
Close Recipe
Low Country Cauldron

Low Country Cauldron

Truly Southern Low Country dish.

Ingredients

  • 2 lbs. unpeeled raw shrimp (26-30 count)
  • 1 tbs. vegetable oil
  • 2 cloves garlic, minced
  • 2 lbs. smoked sausage
  • 1/2 tsp. dried thyme
  • 1 envelope dry onion soup mix
  • 4 cups water
  • 1/4 cup dry white vermouth
  • 1 (27 oz.) can Seasoned Collard Greens
  • 2 (14.5 oz.) cans Margaret Holmes Triple Succotash

Directions

  1. Heat oven to 400°F.
  2. Peel shrimp and set aside.
  3. In a 4-6 quart pot (cauldron) add oil, garlic, and sausage. Stir and cook over medium heat until garlic is golden.
  4. Add thyme and onion soup mix. Gradually add water and whisk to blend, bringing to a boil. Add vermouth and simmer for 10 minutes.
  5. Stir in Margaret Holmes Seasoned Collard Greens and Triple Succotash.  Simmer for 10 minutes until sausage is cooked.
  6. Raise heat and add shrimp to “cauldron”. Cook until shrimp is pink approximately, 5-10 minutes. Serve with biscuits or warm bread, if desired.

This recipe uses the following products:

16
Favorite This Recipe!