Easy Fried Cabbage with Shrimp, Sausage & Bacon (Print version)
Smoky bacon, andouille sausage, and shrimp pan-fried with tender cabbage in one skillet for a hearty low-carb dinner.
# Ingredients:
For the skillet
01 -
4 slices thick-cut bacon, chopped
02 -
8 oz (225 g) smoked andouille or kielbasa sausage, sliced into half-moons
03 -
1 lb (450 g) large shrimp, peeled and deveined
04 -
1 medium green cabbage, cored and chopped (about 2 lb / 900 g)
05 -
1 medium yellow onion, diced
06 -
4 cloves garlic, minced
07 -
1 teaspoon Cajun seasoning
08 -
1/2 teaspoon black pepper
09 -
1/2 teaspoon salt, plus more to taste
10 -
1 tablespoon olive oil (if needed)
11 -
1/2 lemon, juiced
# Instructions:
01 -
Cook the bacon in a large deep skillet or Dutch oven over medium heat until crisp, about 6-8 minutes. Remove with a slotted spoon and set aside. Add the sliced sausage and brown for 3-4 minutes. Remove and set aside, leaving the drippings in the pan.
02 -
Add the diced onion to the drippings and cook for 4-5 minutes until softened and starting to turn golden. Add the garlic and cook for 30 seconds until fragrant.
03 -
Add the chopped cabbage in batches, stirring as it shrinks. Season with Cajun seasoning, salt, and black pepper. Cook for 10-12 minutes, stirring occasionally, until tender but still holding some shape.
04 -
Stir the cooked bacon and sausage back into the cabbage so they warm through and flavor the whole skillet.
05 -
Nestle the shrimp on top of the cabbage mixture, cover the pan, and cook for 3-4 minutes until the shrimp are pink and curled. Stir gently to combine.
06 -
Squeeze fresh lemon juice over the top, taste for salt and heat, and serve straight from the skillet.
# Good to know:
01 -
Best served immediately while the cabbage is tender and the shrimp are juicy.