Shrimp and Sausage Cabbage Recipe

When you’re craving bold flavors without the fuss, this fried cabbage with shrimp and sausage delivers restaurant-quality taste in your own kitchen. This hearty one-pan wonder combines tender cabbage, shrimp and sausage with smoky andouille, crispy bacon, and vibrant bell peppers-all kissed with Cajun spices.

Whether you’re looking for a low-carb dinner option or simply want to elevate humble cabbage into something spectacular, this cabbage sausage and shrimp recipe hits every mark.

The best part? It comes together in under 40 minutes, making it perfect for busy weeknights when you need maximum flavor with minimal cleanup.

What Does It Taste Like?

This shrimp and cabbage dish is a flavor explosion that dances between smoky, savory, and subtly sweet. The andouille sausage brings deep, smoky undertones while the bacon adds a salty richness that coats every tender cabbage strand.

Plump shrimp seasoned with Cajun spices contribute a gentle heat and briny sweetness. The bell peppers offer pops of natural sweetness that balance the bold seasoning, while caramelized onions and garlic create an aromatic foundation.

Each bite delivers a satisfying contrast-tender wilted cabbage against crispy sausage edges, all harmonized by buttery warmth and a whisper of red pepper heat.

Shrimp and Sausage Cabbage Recipe Ingredients

Main Ingredients:

• 1 large head of cabbage, chopped
• 1 lb uncooked shrimp, peeled and deveined
• 1 package andouille sausage, sliced diagonally into 1/2-inch pieces
• 6 strips of bacon, cut into bite-size pieces
• 1 medium onion, sliced
• 1 red bell pepper, sliced
• 1 orange bell pepper, sliced
• 2 garlic cloves, minced

Fats and Oils:

• 1 tablespoon avocado oil (or cooking oil of choice)
• 2 tablespoons butter

Seasonings:

• 1 teaspoon smoked paprika
• 1 teaspoon Cajun seasoning
• 1 teaspoon lemon pepper seasoning
• 2 teaspoons all-purpose seasoning
• 1/2 teaspoon black pepper
• Pinch of red pepper flakes

Kitchen Utensils You’ll Need

• Large skillet with lid (12-14 inch recommended)
• Sharp chef’s knife
• Cutting board
• Mixing bowl (for seasoning shrimp)
• Wooden spoon or spatula
• Measuring spoons
• Tongs (optional, for easier flipping)

Preparation and Cooking Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 servings
Difficulty Level: Easy

How to Make Shrimp and Sausage Cabbage (Step-by-Step)

Step 1: Cook the Bacon and Sausage
Heat your large skillet over medium heat and add the avocado oil. Add the chopped bacon and sliced andouille sausage to the pan. Cook for 3-5 minutes, stirring occasionally, until both are browned and crispy around the edges. The bacon fat will render out, creating a flavorful base for the dish. Remove the cooked bacon and sausage from the skillet and set aside on a plate.

Step 2: Season and Sear the Shrimp
In a mixing bowl, toss your peeled and deveined shrimp with Cajun seasoning, smoked paprika, and lemon pepper seasoning until evenly coated. Add the seasoned shrimp to the same skillet (using the flavorful residual fat). Cook for approximately 60 seconds on each side until the shrimp turn pink and slightly curl. Don’t overcook-they’ll finish cooking later. Remove from the skillet and set aside with the bacon and sausage.

Step 3: Sauté the Aromatics
Drain most of the grease from the skillet, leaving about 1 teaspoon behind for flavor. Add the 2 tablespoons of butter and let it melt. Toss in your sliced onion and bell peppers. Sauté for 3-4 minutes until the onion becomes translucent and the peppers begin to soften. Add the minced garlic and stir for 30 seconds until fragrant. The garlic should perfume your kitchen but not brown.

Step 4: Wilt the Cabbage
Add all of your chopped cabbage to the skillet. It will look like a mountain at first-don’t worry! Turn the heat down to medium-low and place the lid on your skillet. The cabbage will begin to wilt and reduce in volume significantly. After 10-12 minutes, remove the lid and give everything a good stir to combine the cabbage with the pepper-onion mixture.

Step 5: Season and Continue Cooking
Sprinkle the all-purpose seasoning, black pepper, and red pepper flakes over the cabbage mixture. Stir well to distribute the seasonings evenly. Place the lid back on and cook on low heat for an additional 5 minutes. This allows all the flavors to marry together and the cabbage to reach perfect tenderness.

Step 6: Combine and Serve
Remove the lid and add back your cooked bacon, sausage, and shrimp. Give everything a gentle stir to combine and heat the proteins through (about 1-2 minutes). Your fried cabbage with shrimp and sausage is now ready! Serve immediately while hot.

7 Customization and Pairing Ideas for Your Cabbage and Shrimp Dish

1. Make It a Complete Meal with Rice
Serve your cabbage sausage and shrimp over a bed of fluffy white rice, cauliflower rice for a low-carb option, or even dirty rice to amplify those Cajun flavors. The rice soaks up all the flavorful juices and stretches the dish further.

2. Classic Southern Pairing with Cornbread
Golden, crumbly cornbread is the ultimate companion to this dish. The slightly sweet cornbread balances the spicy, savory notes perfectly. Serve it warm with butter for dipping into the cabbage juices.

3. Swap the Protein Profile
Not a fan of andouille? Try smoked kielbasa, chorizo for a Spanish twist, or even Italian sausage for a milder flavor. You can also use turkey sausage or chicken sausage for a leaner version while maintaining that smoky essence.

4. Spice Level Adjustments
Control the heat by adjusting the Cajun seasoning and red pepper flakes. For a milder version, reduce both by half or omit the red pepper flakes entirely. For fire-lovers, add sliced jalapeños or a dash of cayenne pepper to amp up the spice.

5. Vegetable Variations
While this recipe uses red and orange bell peppers, feel free to experiment with green bell peppers, add sliced celery for that classic “holy trinity” of Cajun cooking, or toss in some cherry tomatoes during the last few minutes of cooking for bursts of acidity.

6. Create a Bowl Experience
Transform this into a loaded bowl by serving the shrimp and cabbage mixture over zucchini noodles or spaghetti squash. Top with sliced avocado, a dollop of sour cream, shredded cheese, and fresh cilantro for a customizable dinner everyone will love.

7. Wine and Beverage Pairings
The bold, smoky flavors pair beautifully with a crisp Sauvignon Blanc or a dry Riesling that cuts through the richness. Prefer beer? Reach for a light lager or amber ale. For non-alcoholic options, sweet tea or lemonade provides a refreshing Southern counterpoint.

7 Expert Tips for Perfect Fried Cabbage with Shrimp and Sausage

1. Don’t Skip the Bacon Drippings
While it’s tempting to drain all the fat after cooking the bacon and sausage, reserve at least a teaspoon. This rendered fat carries incredible flavor that infuses into the cabbage as it cooks. It’s the secret to that deep, savory taste that makes this dish irresistible.

2. Cut Your Cabbage Uniformly
Chop your cabbage into similarly sized pieces (about 1-2 inch strips) to ensure even cooking. Pieces that are too large will remain crunchy while smaller bits turn mushy. Remove the tough core and any thick ribs for the most tender results.

3. Use Fresh, Quality Shrimp
The quality of your shrimp makes a noticeable difference. Look for wild-caught shrimp when possible, and if using frozen, thaw them properly in the refrigerator overnight. Pat them completely dry before seasoning-excess moisture prevents proper searing and dilutes your spices.

4. Control Your Heat to Prevent Burning
Medium heat is your friend when cooking the proteins, but once you add the cabbage, reduce to medium-low. Cabbage releases moisture as it wilts, and too-high heat can cause the bottom to scorch before the top wilts down. Patience rewards you with perfectly tender, not burnt, cabbage.

5. Season in Layers for Maximum Flavor
Notice how this recipe seasons at multiple stages? The shrimp get their own spice blend, and the cabbage receives additional seasoning later. This layering technique builds complex flavor depth rather than flat, one-dimensional taste. Don’t dump all seasonings in at once.

6. Test for Doneness Without Overcooking
Cabbage should be wilted and tender but still have a slight bite-not mushy. Start checking around the 10-minute mark after adding the cabbage. Overcooked cabbage releases sulfur compounds that create an unpleasant smell and bitter taste.

7. Prep Everything Before You Start Cooking
This dish moves quickly once you begin, so practice mise en place (everything in its place). Chop all vegetables, measure seasonings, and have your proteins ready. This prevents scrambling mid-recipe and ensures nothing overcooks while you’re slicing onions.

Storage and Reheating Guidance

Store leftover cabbage and shrimp in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over medium-low heat for 5-7 minutes, stirring occasionally, or microwave in 1-minute intervals. The shrimp may firm up slightly upon reheating-this is normal.

Common Queries and FAQs

Q: Can I make this recipe ahead of time?

A: While best served fresh, you can prep components ahead. Cook the bacon and sausage, chop vegetables, and season the shrimp up to 24 hours in advance. Store separately and combine during final cooking for optimal texture.

Q: Is this recipe keto-friendly or low-carb?

A: Absolutely! This shrimp and sausage cabbage recipe is naturally low in carbohydrates (approximately 12-15g net carbs per serving) and fits perfectly into keto and low-carb meal plans. Skip serving with rice to keep it fully keto-compliant.

Q: Can I use a different type of cabbage?

A: Yes! While green cabbage is traditional, savoy cabbage offers a more delicate texture, and Napa cabbage wilts even faster. Red cabbage works too but will color the entire dish purple and has a slightly more peppery flavor.

Q: What if I don’t have andouille sausage?

A: Any smoked sausage makes an excellent substitute. Try kielbasa, smoked turkey sausage, or even hot links depending on your preferred spice level. The key is choosing something pre-cooked and smoked for that distinctive flavor.

Q: My cabbage released too much water. How do I fix it?

A: Remove the lid during the last 5 minutes of cooking and increase heat slightly to evaporate excess liquid. You can also drain some liquid if it’s excessive. Using a wider skillet helps moisture evaporate more efficiently.

Q: Can I freeze this dish?

A: While technically possible, shrimp and cabbage don’t freeze particularly well-the shrimp becomes rubbery and cabbage loses its texture. If you must freeze, do so for no longer than 1 month and expect texture changes upon reheating.

Q: How do I prevent my shrimp from becoming tough?

A: The secret is brief cooking time. Shrimp cook incredibly fast-60 seconds per side is truly enough since they’ll warm through when added back at the end. Overcooked shrimp turn rubbery, so err on the side of slightly underdone.

This fried cabbage with shrimp and sausage proves that simple ingredients can create extraordinary meals. The combination of smoky andouille, succulent shrimp, and tender cabbage delivers Cajun-inspired comfort in every forkful.

Whether you’re embracing low-carb eating, feeding a hungry family, or simply want a flavor-packed one-pan dinner, this cabbage sausage and shrimp recipe deserves a permanent spot in your rotation.

The versatility, quick cooking time, and bold taste make it a winner for any night of the week. Give it a try tonight-your taste buds will thank you!

We’d love to hear how this recipe turns out for you! Give it a try, then drop a comment below to share your thoughts and tips with us.

You can also follow us on Pinterest, and YouTube for more delicious updates and kitchen inspiration. Your feedback and support mean the world to us!