Can I use pre-cooked shrimp for this recipe?

Yes, you can use pre-cooked shrimp, but add them at the very end of cooking just to warm through. Skip the initial cooking step for the shrimp, but still season them before adding to the finished dish. This prevents overcooking, which makes shrimp tough and rubbery.

My family doesn't eat pork. What can I substitute for the bacon and andouille sausage?

For a pork-free version, use turkey bacon and chicken or turkey andouille sausage, which are widely available in most grocery stores. You might need to add a tablespoon of olive oil to compensate for the lower fat content. The flavors will be a bit different but still delicious.

Is there a quicker way to prepare the cabbage?

For faster prep, many stores sell pre-shredded cabbage in the produce section. You can also use a food processor with a slicing attachment to speed up the chopping process. Just pulse a few times to avoid pieces that are too small, as they'll cook too quickly and potentially become mushy.

Can I make this dish less spicy for children or those sensitive to heat?

Absolutely! Omit the red pepper flakes completely, use regular smoked sausage instead of andouille, and reduce or eliminate the Cajun seasoning. You can always serve hot sauce on the side for adults who want to add heat to their individual portions.

Southern Fried Cabbage with Shrimp Recipe

This Southern Fried Cabbage with Shrimp is an incredible flavor-packed dish that brings together tender cabbage, smoky bacon, spicy andouille sausage, and succulent shrimp in one mouthwatering skillet. Ready in under 40 minutes, this hearty meal delivers that authentic southern comfort food experience with minimal effort. The combination of savory proteins and perfectly seasoned vegetables creates a satisfying dish that’s both impressive and deceptively simple to prepare.

Why You’ll Love This Recipe

Triple Protein Power: The magical combination of bacon, andouille sausage, and shrimp creates layers of flavor that make this dish incredibly satisfying.
One-Pan Wonder: Everything cooks in a single skillet, meaning less cleanup and more time to enjoy your meal.
Quick Weeknight Solution: Despite its complex flavors, this dish comes together in just 37 minutes – perfect for those busy evenings when you want something substantial without spending hours in the kitchen.
Naturally Low-Carb: The cabbage base makes this a perfect option for those watching their carbohydrate intake, while still delivering a hearty, filling meal.

Ingredients You’ll Need

Cabbage: The star of the show, providing a tender base that absorbs all the amazing flavors. Choose a large, firm head and chop it into bite-sized pieces.
Avocado oil: Provides a neutral base for sautéing with a high smoke point. Any cooking oil works fine here if you don’t have avocado oil on hand.
Bacon: Adds that irresistible smoky flavor and creates a flavorful fat base for the rest of the ingredients.
Andouille sausage: Brings a distinctive Cajun kick and hearty texture. The diagonal slicing increases surface area for more browning and flavor.
Shrimp: Creates a tender, sweet protein contrast to the smoky sausage and bacon. Make sure they’re peeled and deveined to save preparation time.
Smoked paprika: Contributes a beautiful deep color and subtle smokiness that enhances the bacon flavors.
Cajun seasoning: The essential spice blend that gives this dish its southern character.
Lemon pepper seasoning: Provides brightness that cuts through the richness of the meats.
Butter: Creates richness and helps the cabbage caramelize beautifully.
Onion and bell peppers: Add sweetness, color, and texture contrast to the tender cabbage.
Garlic: Because almost every savory dish benefits from fresh garlic’s aromatic punch.
All-purpose seasoning: Rounds out the flavor profile with balanced herbs and spices.
Black pepper and red pepper flakes: Adjust these to control the heat level that suits your preference.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Vegetarian Version

Replace the proteins with 2 cups of sliced mushrooms (portobello or cremini work wonderfully) and 1 cup of drained black-eyed peas. Sauté the mushrooms until they release their moisture for a meaty texture.

Chicken Substitution

Not a fan of seafood? Replace the shrimp with 1 pound of boneless, skinless chicken thighs cut into bite-sized pieces. Cook them the same way as the shrimp, but ensure they reach 165°F internal temperature.

Extra Veggie Boost

Add 1 cup of sliced carrots and 1 cup of chopped kale for additional nutrition and color. The carrots should go in with the onions and peppers, while the kale can be added during the last 5 minutes of cooking the cabbage.

Spice Level Adjustments

For milder flavor, omit the red pepper flakes and use regular smoked sausage instead of andouille. For extra heat, add a diced jalapeño with the bell peppers or a dash of hot sauce at the end.

How to Make Southern Fried Cabbage with Shrimp

Step 1: Cook the Bacon and Sausage

Heat avocado oil in a large skillet over medium heat. Add the bite-sized bacon pieces and sliced andouille sausage, cooking until they’re beautifully browned and crisp, about 3-5 minutes. Once done, remove them from the skillet and set aside, keeping all that flavorful fat in the pan.

Step 2: Season and Cook the Shrimp

In a bowl, toss your peeled and deveined shrimp with Cajun seasoning, smoked paprika, and lemon pepper seasoning until evenly coated. Add them to the hot skillet and cook for just 60 seconds per side – they’ll finish cooking later. Remove the shrimp and add them to your reserved bacon and sausage.

Step 3: Sauté the Aromatics

Leave about a teaspoon of the flavorful cooking fat in the skillet and add the butter. Once melted, add your sliced onion and bell peppers, sautéing until the onion becomes translucent. Add the minced garlic and stir for about 30 seconds until fragrant.

Step 4: Wilt the Cabbage

Add your chopped cabbage to the skillet, reduce heat to medium-low, and cover with a lid. Let the cabbage steam and wilt down for about 10-12 minutes. The lid helps trap moisture and speeds up the cooking process.

Step 5: Season and Finish Cooking

Remove the lid and give everything a good stir. Sprinkle with all-purpose seasoning, black pepper, and red pepper flakes, mixing well to distribute the seasonings. Cover again and cook on low for an additional 5 minutes to let the flavors meld together.

Step 6: Combine and Serve

Add your reserved bacon, sausage, and shrimp back to the skillet, gently folding them into the cabbage mixture. Heat through for about 2 minutes and then serve immediately while hot.

Pro Tips for Making the Recipe

Don’t Overcook the Shrimp: They cook incredibly quickly and will continue cooking when added back to the hot cabbage. Slightly undercooking them in the initial step prevents them from becoming rubbery.
Layer Your Seasonings: Adding spices at different stages builds depth of flavor – season the proteins separately from the vegetables.
Cut Cabbage Consistently: Try to keep your cabbage pieces roughly the same size for even cooking. Smaller pieces will cook faster than large chunks.
Use the Lid Strategically: The covered cooking period is crucial for properly wilting the cabbage without having to add extra liquid.
Keep the Bacon Fat: That teaspoon of reserved cooking fat is liquid gold – it carries the smoky flavor throughout the entire dish.

How to Serve

Main Meal Pairings

This dish is hearty enough to stand alone, but pairs beautifully with a side of fluffy white rice, which soaks up all the delicious cooking juices. For a truly southern experience, serve with freshly baked cornbread on the side – the slightly sweet cornbread balances the savory, spicy flavors perfectly.

Side Dish Options

For a lighter meal, serve alongside a simple green salad dressed with vinaigrette. The acidity of the dressing complements the rich, savory flavors of the cabbage dish.

Sauce Suggestions

A small dollop of sour cream or crème fraîche on top adds a cooling element that balances the spices beautifully. For extra zing, offer hot sauce at the table for those who like additional heat.

Make Ahead and Storage

Storing Leftovers

This dish keeps wonderfully in the refrigerator for up to 3 days in an airtight container. The flavors actually improve after a day as they continue to meld together.

Freezing

While you can freeze this dish, the texture of the cabbage will soften considerably upon thawing. If you choose to freeze, store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

The best way to reheat this dish is in a skillet over medium heat with a splash of water or chicken broth to prevent drying. Heat until just warmed through (about 5-7 minutes), being careful not to overcook the shrimp. Microwave reheating works in a pinch – cover loosely and heat in 1-minute intervals, stirring between each.

FAQs

Can I use pre-cooked shrimp for this recipe?

Yes, you can use pre-cooked shrimp, but add them at the very end of cooking just to warm through. Skip the initial cooking step for the shrimp, but still season them before adding to the finished dish. This prevents overcooking, which makes shrimp tough and rubbery.
My family doesn’t eat pork. What can I substitute for the bacon and andouille sausage?

For a pork-free version, use turkey bacon and chicken or turkey andouille sausage, which are widely available in most grocery stores. You might need to add a tablespoon of olive oil to compensate for the lower fat content. The flavors will be a bit different but still delicious.
Is there a quicker way to prepare the cabbage?

For faster prep, many stores sell pre-shredded cabbage in the produce section. You can also use a food processor with a slicing attachment to speed up the chopping process. Just pulse a few times to avoid pieces that are too small, as they’ll cook too quickly and potentially become mushy.
Can I make this dish less spicy for children or those sensitive to heat?

Absolutely! Omit the red pepper flakes completely, use regular smoked sausage instead of andouille, and reduce or eliminate the Cajun seasoning. You can always serve hot sauce on the side for adults who want to add heat to their individual portions.

Final Thoughts

This Southern Fried Cabbage with Shrimp brings together the best of southern cooking – bold flavors, hearty ingredients, and simple preparation. It’s the kind of comforting one-pan meal that feels like something your grandmother might have made, yet it’s quick enough for a weeknight dinner. The combination of smoky bacon, spicy sausage, and sweet shrimp creates a flavor profile that’s hard to resist. Whether you’re already a cabbage fan or looking to incorporate more vegetables into your diet, this dish is sure to become a regular in your recipe rotation!