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

Description

This Southern Fried Cabbage with Shrimp is a hearty and flavorful dish bursting with smoky bacon, succulent shrimp, and well-seasoned cabbage. It’s a comforting, easy-to-make one-skillet recipe perfect for a fulfilling dinner. Serve it alone, over rice, or with cornbread for a complete Southern-inspired meal.

Ingredients

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Protein & Meats

6 strips of bacon, cut into bite-size pieces
1 package andouille sausage (sliced diagonally into 1/2-inch pieces)
1 lb uncooked shrimp, peeled and deveined

Vegetables & Garnish

1 large head of cabbage, chopped
1 medium onion, sliced
1 red bell pepper, sliced
1 orange bell pepper, sliced
2 garlic cloves, minced

Seasonings

1 teaspoon smoked paprika
1 teaspoon Cajun seasoning
1 teaspoon lemon pepper seasoning
2 teaspoons all-purpose seasoning
1/2 teaspoon black pepper
Pinch of red pepper flakes

Cooking Oils & Fats

1 tablespoon avocado oil (or cooking oil of choice)
2 tablespoons butter

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Instructions

Cook the Bacon and Sausage
Heat a large skillet over medium heat and add 1 tablespoon of avocado oil. Cook the chopped bacon and andouille sausage until crispy and browned, about 3-5 minutes. Remove them from the skillet and set aside.
Sauté the Shrimp
In the same skillet, season the shrimp with Cajun seasoning, smoked paprika, and lemon pepper seasoning. Add the shrimp to the skillet and cook on each side for 60 seconds, until opaque and slightly browned. Remove the shrimp and set aside with the bacon and sausage.
Prepare the Vegetables
Save about 1 teaspoon of the remaining grease in the skillet and add 2 tablespoons of butter. Toss in the sliced onion and bell peppers, sautéing until the onion becomes translucent. Add the minced garlic and mix well.
Cook the Cabbage
Add the chopped cabbage to the skillet, reduce the heat to medium-low, and cover with a lid. Let the cabbage wilt down for 10-12 minutes. Stir to combine with the peppers and onion mixture. Season with all-purpose seasoning, black pepper, and red pepper flakes. Cover again and cook for an additional 5 minutes on low heat to allow the flavors to blend.
Combine and Serve
Remove the lid and add back the cooked bacon, sausage, and shrimp to the skillet. Stir everything together to combine thoroughly. Serve the dish hot over rice, with cornbread, or enjoy it on its own. ENJOY!

Notes

For added flavor, try using smoked andouille sausage.
Ensure the shrimp is not overcooked to maintain its tenderness.
If bacon grease is excessive, you can discard some before adding the butter.
This dish pairs excellently with white rice, brown rice, or warm cornbread.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 430
Sugar: 12g
Sodium: 1270
Fat: 30g
Saturated Fat: 9g
Unsaturated Fat: 21
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 4g
Protein: 27
Cholesterol: 215