Savory Shrimp Sausage Cabbage (Print Version)

A hearty blend of shrimp, smoky sausage, and tender cabbage with bell peppers and spices in a rich skillet.

# What You'll Need:

→ Produce

01 - 1 medium green cabbage, thinly shredded
02 - 1 small onion, finely chopped
03 - 1/2 cup diced red bell pepper
04 - 1/2 cup diced green bell pepper
05 - 3 cloves garlic, minced
06 - 2 tablespoons fresh lemon juice (optional)
07 - 2 tablespoons chopped fresh parsley or green onions (optional)

→ Seafood

08 - 1 pound raw shrimp, peeled and deveined

→ Meat

09 - 8 ounces smoked sausage (Andouille or beef), sliced

→ Dairy & Oils

10 - 2 tablespoons unsalted butter, melted
11 - 1 tablespoon olive oil

→ Liquids

12 - 2 to 3 tablespoons chicken or vegetable broth

→ Spices

13 - 1 teaspoon paprika (smoked paprika preferred)
14 - 1/4 teaspoon cayenne pepper (optional)
15 - 1/2 teaspoon garlic powder
16 - 1/2 teaspoon onion powder
17 - 1/2 teaspoon dried oregano or thyme
18 - Salt and freshly ground black pepper, to taste
19 - Red pepper flakes (optional, for extra heat)

# Steps to Follow:

01 - Heat melted butter and olive oil in a large skillet over medium heat. Add chopped onion and cook for 5 minutes until softened and slightly golden.
02 - Stir in diced red and green bell peppers along with minced garlic. Cook for 3 to 4 minutes until peppers soften but retain some texture.
03 - Add sliced smoked sausage to the skillet. Cook for 5 to 7 minutes until edges are browned and caramelized.
04 - Sprinkle paprika, cayenne pepper (if using), garlic powder, onion powder, oregano or thyme, salt, and black pepper over the mixture. Stir well to evenly coat and release aromas.
05 - Add shredded cabbage, toss to combine, then pour 2 to 3 tablespoons broth over. Cover and cook on medium-low heat for 8 to 10 minutes, stirring occasionally until cabbage softens but remains slightly crisp.
06 - Nestle shrimp into the cabbage mixture, cover, and cook for 4 to 5 minutes until shrimp turn pink and opaque. Avoid overcooking to maintain tenderness.
07 - Remove from heat, squeeze fresh lemon juice over the skillet, and stir in chopped parsley or green onions if desired. Adjust seasoning and serve hot, optionally sprinkled with red pepper flakes.

# Additional Notes:

01 - Toast smoked paprika lightly in the pan before adding liquids to enhance smoky flavor.
02 - Do not overcrowd skillet when adding shrimp to ensure even cooking and prevent steaming.
03 - Removing the lid in the last minutes allows cabbage to caramelize and moisture to evaporate.
04 - Store leftovers refrigerated in airtight container for up to 3 days; reheat gently with a splash of broth.

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