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Low Country Caldron

Low Country Cauldron

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This recipe has been tested by competitive cook and recipe developer Michaela Rosenthal.

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

Instructions

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