Description
A quick, smoky, and satisfying skillet meal that marries crispy bacon and andouille with tender, buttery cabbage and juicy shrimp, perfect for weeknight dinners.
Ingredients
Scale
- 1 large head cabbage, chopped
- 1 tbsp avocado oil
- 6 strips bacon, cut into bite-size pieces
- 1 package andouille sausage, sliced
- 1 lb raw shrimp, peeled and deveined
- 1 tsp smoked paprika
- 1 tsp Cajun seasoning
- 1 tsp lemon pepper seasoning
- 2 tbsp butter
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 2 garlic cloves, minced
- 2 tsp all-purpose seasoning
- ½ tsp black pepper
- Pinch of red pepper flakes (optional)
Instructions
- Heat a large skillet over medium. Add avocado oil, then the bacon and andouille. Cook until browned and crisp, about 3–5 minutes. Remove meats and set aside.
- Toss shrimp with smoked paprika, Cajun seasoning, and lemon pepper. Add to the hot skillet, sear for 60 seconds per side until just opaque. Remove and set aside.
- Add 2 tbsp butter to the skillet and melt.
- Add sliced onion and bell peppers; sauté until onion is translucent, 3–4 minutes. Add minced garlic and stir for 30 seconds.
- Add chopped cabbage, reduce heat to medium-low, cover, and wilt for 10–12 minutes, stirring occasionally.
- Season with all-purpose seasoning, black pepper, and red pepper flakes. Cook uncovered on low for 4–6 more minutes to meld flavors.
- Return the bacon, andouille, and shrimp to the skillet. Stir gently, heat through for 1–2 minutes. Adjust seasoning as needed. Serve warm over rice or cornbread.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 150mg
Keywords: Southern Fried Cabbage, Shrimp, Andouille, Bacon