Ingredients
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6 slices bacon, chopped
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12 oz smoked sausage (andouille or kielbasa), sliced
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1 lb shrimp, peeled & deveined
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1 large head green cabbage, chopped
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1 small onion, sliced
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3 cloves garlic, minced
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½ tsp paprika (smoked if possible)
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½ tsp Cajun seasoning (optional)
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¼ tsp black pepper
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Salt to taste
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1 tbsp apple cider vinegar or lemon juice
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Optional heat: red pepper flakes or hot sauce
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Optional garnish: green onions or parsley
Instructions
1. Cook the Bacon
In a large skillet or Dutch oven over medium heat, cook bacon until crispy.
Remove bacon with a slotted spoon and set aside. Leave the drippings.
2. Brown the Sausage
Add sliced sausage to the bacon fat.
Cook until browned on both sides. Remove and set aside with bacon.
3. Cook the Shrimp
Season shrimp lightly with salt and pepper.
Add to the skillet and cook 1–2 minutes per side until just pink.
Remove and set aside. (Don’t overcook.)
4. Fry the Cabbage
Add onion to the skillet; cook until softened.
Add garlic; cook 30 seconds.
Add cabbage, paprika, Cajun seasoning, and black pepper.
Cook 10–15 minutes, stirring occasionally, until cabbage is tender and lightly caramelized.
5. Combine
Return bacon, sausage, and shrimp to the skillet.
Stir gently and cook 2–3 minutes to heat through.
Add vinegar or lemon juice and adjust seasoning.
6. Serve
Garnish with green onions or parsley.
Serve as:
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A hearty main dish
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A side with cornbread
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Over rice for a full meal
