Savory Shrimp Sausage Cabbage

This savory shrimp sausage cabbage skillet brings together smoky and fresh flavors in a dish that is both comforting and quick to prepare. The combination of juicy shrimp and spicy smoked sausage mingles with tender cabbage, crisp peppers, and aromatic onions. Butter and olive oil enrich the base while paprika, garlic, and herbs layer the taste, all brightened at the end by a touch of lemon juice. It’s a filling meal that feels both homey and vibrant, perfect for busy weeknights or casual dinners.

I first made this on a chilly evening craving something filling yet fresh and the blend of shrimp and sausage with sautéed cabbage won me over right away. Since then it has become a staple in my family’s dinner rotation.

Ingredients

• Large green cabbage: Provides a mild crunchy base that soaks up flavors look for firm bright green leaves
• Raw shrimp peeled and deveined: Add juicy seafood goodness fresh or properly thawed frozen shrimp work best
• Smoked sausage such as Andouille or beef sausage: Contributes smoky depth and spice pick a quality link with a nice coarse texture
• Small onion finely chopped: Builds a natural sweetness and aroma as it cooks
• Red and green bell peppers diced: Offer color contrast and mild sweetness
• Garlic minced: Is essential for flavor use fresh for the best punch
• Butter melted: Adds richness and helps caramelize the veggies
• Olive oil: Balances fat content and boosts flavor
• Chicken or vegetable broth: Keeps the mixture moist and flavorful as it simmers
• Spices: Include paprika or smoked paprika cayenne pepper optional for heat garlic powder onion powder dried oregano or thyme all these layers build a complex smoky profile
• Salt and black pepper: Used to taste because seasoning works magic here
• Optional: Lemon juice brightens flavors at the end fresh parsley or green onions for garnish and red pepper flakes if you want extra kick

Instructions

Sauté the Aromatics:

Cook the finely chopped onion in melted butter and olive oil over medium heat for about 5 minutes until softened and slightly golden This step is key as it lays the flavor foundation for the dish

Add the Bell Peppers and Garlic:

Mix in the diced red and green bell peppers and minced garlic Sauté them together for around 3 to 4 minutes until the peppers start to soften but still keep some texture

Brown the Sausage:

Add the sliced smoked sausage to the pan and cook for 5 to 7 minutes until the sausage edges are nicely browned This caramelization enhances the richness and smoky notes

Season and Mix in Spices:

Sprinkle the paprika cayenne if using garlic powder onion powder dried oregano or thyme salt and black pepper over everything Stir well so every ingredient is coated and the spices become fragrant

Add the Cabbage:

Thinly shred the green cabbage and add it to the skillet Toss it with the mixture then pour 2 to 3 tablespoons of chicken or vegetable broth over it Cover the pan and cook on medium low for about 8 to 10 minutes stirring occasionally The cabbage will soften but keep a pleasant bite

Cook the Shrimp:

Nestle the peeled and deveined shrimp into the cabbage mixture Cover and cook for another 4 to 5 minutes until the shrimp turn pink and opaque Avoid overcooking to keep them tender

Finish and Garnish:

If you like squeeze in fresh lemon juice and stir in chopped parsley or green onions Adjust seasoning as needed Serve hot with an optional sprinkle of red pepper flakes for extra heat

One of my favorite memories with this recipe is sharing it with friends around the table the fragrant aroma pulling everyone in before the first bite. The smoked sausage always brings a smoky warmth that feels like a cozy hug in a bowl.

Storage Tips

Store leftovers in a sealed container in the refrigerator and consume within three days for best freshness. Reheat gently in a skillet with a splash of broth to prevent drying out. This meal freezes well but loses a bit of cabbage texture after thawing so it’s best if eaten fresh when possible.

Ingredient Substitutions

You can swap shrimp for chicken breast or thighs cut into bite sized pieces if seafood is not your favorite. Smoked sausage can be replaced with smoked turkey sausage or chorizo for a different twist. If you do not have fresh cabbage savoy or Napa cabbage can be used but adjust cooking time as they are more delicate.

Serving Suggestions

Serve this skillet dish on its own or with a side of steamed rice or crusty bread to soak up the juices. For a lighter touch a simple green salad with a vinaigrette balances the richness of the sausage and butter.

This skillet is a quick hearty weeknight meal that balances smoky spicy and bright flavors. Adjust the spice level and protein swaps to suit your taste.

Common Questions About the Recipe

→ What type of sausage works best in this dish?

Andouille or beef sausage are ideal, bringing a smoky, rich flavor that complements the shrimp and vegetables beautifully.

→ Can I adjust the spice level?

Absolutely. Increase or omit cayenne pepper and red pepper flakes according to your preferred heat intensity.

→ How do I prevent the cabbage from becoming soggy?

Sauté the cabbage over medium-high heat briefly to keep some crunch while allowing it to soak up flavors.

→ What can I use instead of chicken broth?

Vegetable broth or even salted water works well to add moisture without overpowering the dish.

→ Is there a recommended garnish?

Chopped fresh parsley or green onions add a fresh note and a pop of color to the finished skillet.

→ Can I prepare this in advance?

It’s best served fresh, but leftovers can be refrigerated and gently reheated to preserve flavor and texture.