Southern Fried Cabbage Shrimp

This Southern Fried Cabbage with Shrimp brings together classic Southern comfort food with a delicious seafood twist. The combination of tender cabbage, smoky bacon, spicy andouille sausage, and succulent shrimp creates a deeply satisfying one-pan meal that's both flavorful and filling.

This recipe became my go-to during busy weeknights when I wanted something satisfying without spending hours in the kitchen. The first time I made it for my Southern-born neighbor, she declared it better than her grandmother's version which is the highest compliment possible.

Ingredients

• Cabbage: Large head, chopped. Forms the foundation of the dish and becomes wonderfully tender when cooked down.
• Avocado oil: 1 tablespoon. Has a high smoke point perfect for starting your bacon and sausage.
• Bacon: 6 strips, cut into bite-size pieces. Provides a smoky, salty foundation for the dish.
• Andouille sausage: 1 package, sliced diagonally. Adds traditional Cajun flavor and hearty texture.
• Shrimp: 1 lb, peeled and deveined. Choose medium to large size for best texture and flavor.
• Smoked Paprika: 1 teaspoon. Contributes a deep, smoky flavor without heat.
• Cajun Seasoning: 1 teaspoon. Brings authentic Southern flair with its blend of herbs and spices.
• Lemon Pepper Seasoning: 1 teaspoon. Adds brightness and complexity to the shrimp.
• Butter: 2 tablespoons. Creates richness and helps to soften the vegetables.
• Onion: 1 medium, sliced. Provides sweetness as it caramelizes.
• Bell Peppers: 1 red and 1 orange, sliced. Adds color, sweetness and nutritional value.
• Garlic: 2 cloves, minced. Always use fresh for the best aromatic quality.
• All Purpose Seasoning: 2 teaspoons. Brings balanced flavor to the cabbage.
• Black Pepper: 1/2 teaspoon. Adds gentle heat and depth.
• Red Pepper Flakes: Pinch. Provides subtle heat that builds throughout the dish.

Step-by-Step Instructions

Cook the Meats:

Begin with a large skillet over medium heat and add your avocado oil. Cook the chopped bacon and andouille sausage until they develop a beautiful brown color and crispy edges, which takes about 3 to 5 minutes. This step creates the flavor foundation for the entire dish. Remove the cooked meats from the skillet and set aside.

Season and Cook Shrimp:

Toss your shrimp with cajun seasoning, smoked paprika, and lemon pepper seasoning until evenly coated. Add them to the same skillet and cook quickly for just 60 seconds per side. The shrimp should just turn pink but not be fully cooked through as they will finish cooking when added back later. Remove and set aside with the bacon and sausage.

Sauté Aromatics:

Reserve about a teaspoon of the flavorful grease left in the pan and add two tablespoons of butter. Once melted, add your sliced onion and bell peppers. Sauté them until the onions become translucent which takes about 3 to 4 minutes. Add the minced garlic and stir for 30 seconds until fragrant but not browned.

Cook the Cabbage:

Add your chopped cabbage to the skillet and reduce heat to medium low. Cover with a lid to help the cabbage steam and wilt down for about 10 to 12 minutes. The cabbage will dramatically reduce in volume. After this initial cooking, stir everything well to combine the partially wilted cabbage with the pepper and onion mixture.

Season and Finish:

Add your all purpose seasoning, black pepper, and red pepper flakes to the cabbage mixture and stir well. Place the lid back on and cook on low heat for an additional 5 minutes to allow the flavors to fully develop and meld together. The cabbage should be tender but still have a slight bite.

Combine and Serve:

Remove the lid and return the bacon, sausage, and shrimp to the skillet. Gently fold everything together, allowing the proteins to rewarm and the shrimp to finish cooking in the residual heat. Serve immediately over rice, alongside cornbread, or simply enjoy it on its own.

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The andouille sausage is what truly makes this dish special for me. I discovered this recipe during a trip to New Orleans where I fell in love with the bold Cajun flavors. When I came home, I was determined to recreate those flavors, and this dish has been a staple in my kitchen ever since. The way the spicy sausage infuses the entire dish with its distinctive flavor profile is simply magical.

Make Ahead and Storage

This dish actually improves overnight as the flavors have time to meld together. Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a tablespoon of water or broth to prevent drying, and warm gently on the stovetop rather than microwaving to maintain the texture of the shrimp. The cabbage will continue to soften slightly but will maintain its pleasant texture.

Perfect Pairings

Southern Fried Cabbage with Shrimp pairs beautifully with traditional Southern sides. Serve it over a scoop of buttery grits for an elevated shrimp and grits experience. Fresh cornbread with honey butter makes an excellent accompaniment to soak up the flavorful juices. For a lighter option, a simple green salad with a vinaigrette dressing provides a nice contrast to the rich, savory flavors of the main dish.

Customization Options

This recipe welcomes adaptation based on what you have available. No andouille sausage? Substitute Polish kielbasa or even Italian sausage for a different but equally delicious flavor profile. Vegetarian guests can enjoy this dish without the meat proteins simply add more vegetables like mushrooms for umami flavor. For a lower carb version, use cauliflower rice instead of regular rice as your base. The versatility of this dish is part of what makes it so appealing for regular rotation in your meal planning.

Frequently Asked Questions

→ What kind of cabbage works best?

Green cabbage is ideal for this dish, as it holds up well during cooking and absorbs flavors beautifully.

→ Can I substitute the shrimp?

Yes, you can substitute shrimp with chicken, or omit it entirely for a vegetarian version.

→ What is a good side dish for this meal?

This dish pairs well with white rice, brown rice, or cornbread, which complements the flavors perfectly.

→ Is this dish spicy?

It has a mild kick from the Cajun seasoning and red pepper flakes. Adjust the spice levels to suit your taste.

→ Can I use pre-cooked shrimp?

Yes, you can use pre-cooked shrimp. Just add them at the end to warm through rather than overcooking them.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.