Shrimp, Sausage, Corn, Cabbage, & Sweet Potato Stir Fry

I love shrimp so much. So does my husband. This is a meal that we eat a good bit at our house. Its  quick, easy, tasty, and pretty (yall know me, I like a pretty plate!). Not to mention its full of veggies, leaner proteins, and colorful carbs (I try to keep my white carbs to a minimum). 

So I call this is stir fry, because it is all finished in the same pan at the end, but half of the ingredients are cooked in the oven. This is both for ease and for flavor. If you haven't tried roasted cabbage, you really must. It is totally different from boiled or braised cabbage and you just might like it way better. Chop the cabbage and separate the pieces onto a baking sheet. Peel the sweet potato and cut it into inch cubes. Do the same with the peppers and spread onto another baking sheet. Drizzle both the potatoes and cabbage with olive oil and season with salt, pepper, and creole seasoning and stir to coat evenly. Roast in a 425 degree oven for 30-40 minutes, stirring every 10 minutes. 

While the sweet potatoes and cabbage are cooking, cut the smoked sausage into coins and brown over medium heat. Since its turkey the fat content is low so you will need to add a little butter or olive oil to the pan. Cut the corn off the cob and add it to the pan. As the juices start to cook out of the corn it will loosen the brown bits from the bottom. 

Peel the shrimp and season them with Tony Chachere's, Creole seasoning, seafood magic, or the seasoning of your choice. After about 20 minutes of stirring the corn & sausage occasionally it should be pretty much done. Add the shrimp and cook for 3-5 minutes until the shrimp done. Add the cabbage, sweet potatoes, and peppers to the pot and stir together. 

Shrimp, Sausage, Corn, Cabbage, & Sweet Potato Stir Fry

2-3 servings, 320-450 calories per serving

15 mins prep, 30 minutes cooking time

• 1 lb large shrimp 
• 1/4 smoked turkey sausage
• 2 ears of corn
• 1 small head of cabbage
• 1 sweet potato
• 1 red bell pepper or 3-4 smaller peppers
• 1 tsp chopped garlic
• 1 tbsp butter
• 1 tbsp olive oil
• 1 tsp creole seasoning
• 1 tsp herb & garlic seasoning
• salt & pepper to taste