Savory Shrimp Sausage Cabbage

This hearty shrimp and sausage cabbage skillet combines smoky, spicy, and savory flavors in one easy dish that works wonderfully for weeknight dinners. With the balance of tender cabbage, juicy shrimp, and flavorful sausage, it’s a meal that feels indulgent without being complicated. This recipe came into my rotation during a busy week when I wanted something quick but satisfying, and it has since become a go-to comfort food for my entire family.

I first made this on a chilly evening when I craved something filling yet fresh, and the blend of shrimp and sausage with sautéed cabbage won me over immediately.

Ingredients

• Large green cabbage: provides a mild, crunchy base that soaks up flavors look for firm, bright green leaves
• Raw shrimp peeled and deveined: adds 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: 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: 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: to taste seasoning works magic here
• Optional: lemon juice brightens flavors at the end, fresh parsley or green onions for garnish, red pepper flakes if you want extra kick

Step-by-Step 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.

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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 isn’t 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.

Cultural Context

This dish pulls inspiration from Cajun and Creole cooking traditions that combine smoked sausages with seafood and fresh vegetables in skillet meals. It’s a wonderful example of how simple ingredients can come together into boldly flavored comfort food that is both humble and satisfying.

Recipe FAQs

→ What type of sausage works best in this dish?

Andouille or beef sausage both provide a smoky, rich flavor that complements the shrimp and vegetables well.

→ Can I adjust the spice level?

Yes, you can increase or omit cayenne pepper and red pepper flakes to suit your preferred heat level.

→ How do I prevent the cabbage from becoming soggy?

Sauté the cabbage over medium-high heat for a short time to maintain some crunch while allowing it to absorb the flavors.

→ What can I use instead of chicken broth?

Vegetable broth or even water with a pinch of salt will work fine to add moisture without overpowering the dish.

→ Is there a recommended garnish?

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

→ Can I prepare this in advance?

It’s best enjoyed fresh, but leftovers can be stored chilled and reheated gently to retain flavor and texture.