Lukes’ Cajun Cabbage

A meal in itself with hickory smoked and andouille sausage, maplewood cured bacon, and –wait for it–cooked shrimp (optional). All perfectly seasoned and cooked to just the right texture. Add a side of cornbread and you don’t need anything else except a napkin. If you get down with cabbage like we do in the south: fork is optional. Available in a small pan (80 ounces) or large pan (160 ounces).