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Irresistible One-Pan Fried Cabbage with Shrimp and Sausage

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Smoky sausage, snappy shrimp, and cabbage that turns sweet and golden at the edges come together in a one-pan Cajun-inspired skillet for a quick, no-fuss weeknight supper.

Ingredients

  • 1 lb (450 g) large shrimp, peeled and deveined
  • 12 oz (340 g) smoked sausage, sliced into rounds
  • 1 medium head green cabbage, chopped
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 medium onion, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons chicken broth
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Stir together the Cajun seasoning, smoked paprika, garlic powder, onion powder, black pepper, salt, and red pepper flakes if using in a small bowl. Pat the shrimp very dry with paper towels, then toss them with about one third of the spice blend and set aside.
  2. Heat the olive oil in a large skillet over medium high heat until it shimmers. Add the sausage rounds and cook for 4 to 5 minutes, flipping once, until deeply browned at the edges, then move them to a plate and leave the smoky drippings in the pan.
  3. Melt the butter in the same skillet, then add the chopped cabbage and sliced onion. Cook for 6 to 8 minutes, stirring only every minute or so so the cabbage can brown at the edges instead of steaming.
  4. Stir in the diced red and green bell peppers and cook for 3 to 4 minutes, until the cabbage is tender with a little bite left and the peppers are bright and just softened. Sprinkle in the remaining spice blend and toss well to coat.
  5. Add the minced garlic and stir for about 30 seconds, just until fragrant. Pour in the chicken broth and scrape up the browned bits from the bottom of the pan, then return the sausage to the skillet.
  6. Push the vegetables to the sides, add the seasoned shrimp in a single layer, and cook for 2 to 3 minutes per side. They are done when they turn pink, opaque, and curl into a loose C; remove the pan from the heat at that point to avoid overcooking.
  7. Remove the skillet from the heat and drizzle in the lemon juice. Toss everything together, taste, and add a pinch more salt only if needed, since the sausage and Cajun seasoning already bring plenty of seasoning.
  8. Sprinkle with the chopped parsley and serve right away, piled over rice or alongside crusty bread to soak up the juices.

Notes

  • Expert tips:
    • Dry shrimp thoroughly before seasoning so the spices stick and the shrimp sear instead of steam.
    • Slice sausage into even 1/4 inch rounds so they brown uniformly and leave flavorful drippings.
    • Chop cabbage into bite size pieces rather than shredding so it browns instead of turning soggy.
    • Deglaze with chicken broth after adding garlic and scrape up browned bits for a savory glaze.
    • Squeeze in lemon off the heat to keep its bright flavor fresh.
    • Taste before adding extra salt since smoked sausage and Cajun seasoning can be quite salty.
  • Storage and freezing:
    • Refrigerate leftovers within 2 hours in an airtight container for up to 3 days; store rice or bread separately to avoid sogginess.
    • For better quality when freezing, freeze just the sausage, cabbage, and pepper base for up to 2 months and cook fresh shrimp when reheating. If freezing the whole dish, drain excess liquid before packing and skip lemon and parsley until serving.
    • Thaw overnight in the refrigerator and drain any accumulated liquid before reheating.
    • Reheat gently in a skillet over medium low with a splash of broth until steaming hot, about 4 to 5 minutes, and finish with a squeeze of lemon and fresh parsley.

Nutrition

Find it online: https://www.kitchenmomy.com/fried-cabbage-with-shrimp-and-sausage/