Shrimp Sausage Cabbage Skillet (Print Format)
Tender shrimp and sausage sautéed with cabbage and peppers in a savory, spiced skillet.
# Ingredients:
→ Main
01 -
1 large green cabbage
02 -
1 lb raw shrimp, peeled and deveined
03 -
8–9 oz smoked sausage (Andouille or beef), sliced
→ Vegetables
04 -
1 small onion, finely chopped
05 -
1 red bell pepper, diced
06 -
1 green bell pepper, diced
07 -
2–3 cloves garlic, minced
→ Fats & Liquids
08 -
3–4 tbsp butter, melted
09 -
1–2 tbsp olive oil
10 -
2–3 tbsp chicken or vegetable broth
→ Seasonings
11 -
1 tsp paprika or smoked paprika
12 -
½ tsp cayenne pepper (optional)
13 -
1 tsp garlic powder
14 -
½ tsp onion powder
15 -
½ tsp dried oregano or thyme
16 -
Salt, to taste
17 -
Black pepper, to taste
→ Optional
18 -
1 tbsp lemon juice
19 -
1 tbsp chopped fresh parsley or green onion
20 -
Red pepper flakes, for extra spice
# Steps:
01 -
Remove outer leaves and core from cabbage, then slice into thin strips.
02 -
Heat olive oil in a large skillet over medium heat, add sliced sausage and cook until browned. Add raw shrimp and sauté until pink and cooked through, about 3–4 minutes. Remove both from skillet and set aside.
03 -
In the same skillet, add melted butter. Sauté chopped onion, red and green bell peppers, and minced garlic until softened and fragrant, about 5–7 minutes.
04 -
Sprinkle paprika, cayenne pepper (if using), garlic powder, onion powder, dried oregano or thyme over the vegetables. Stir to combine and cook for 1–2 minutes to release aromas.
05 -
Return sausage and shrimp to the skillet. Add sliced cabbage and 2–3 tablespoons of broth to help steam the cabbage. Toss everything together and cook until cabbage softens but retains some crunch, about 8–10 minutes. Season with salt and black pepper to taste.
06 -
Optionally, stir in lemon juice and sprinkle chopped parsley or green onion. Add red pepper flakes if desired. Serve warm.
# Tips:
01 -
To maintain a crisp texture, avoid overcooking cabbage and add broth gradually to help steam evenly.