This is a sturdy little recipe that produces two portions at 237 calories or one decent size portion at 475.
You can sub shrimp for the chicken, but the sausage is a must. If you can't find smoked chicken andouille, get a lower calorie turkey sausage and hack off a 130 calorie portion, usually like two ounces.
A lot of my recipes come about from eating out. Either I’ll have a really good meal and want to make it for myself, tweaking it a bit or I will have a really shitty meal that disappoints me so badly that I must go home and make my own take on it, accentuating what I really thought was missing in the restaurant version. The latter one of those times.
The saving grace of this is that it's 80 calories per serving and is fairly satisfying. The braised shallots really bring out the sweetness of the caramelized cabbage wedges and the whole garlic cloves add a buttery sensation on the palate that is quite lovely.
When the potatoes have cooled a bit, that is, steam no longer rushes out of the pot when you lift the lid, we gotta free some starch. I do this by abusing the potatoes mercilessly, which is why they are only par-cooked. Make sure the lid is on the pot, hold it down with both hands, and shake the bejeezus out of it.
This is a really easy recipe in many ways. Easy to prep, easy to serve, and easy to screw up, so keep that in mind. The key to this dish, honestly is patience, which is hard to come by these days.
