This one-pan fried cabbage with shrimp and sausage is a savory Southern skillet meal that combines crispy bacon, spicy andouille, and tender shrimp over buttered cabbage. It comes together in under 30 minutes with bold Old Bay seasoning throughout.
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In a large skillet over medium-high heat, fry the chopped bacon until crispy.
Remove the cooked bacon from the skillet and set aside, leaving the rendered bacon grease in the pan.
Add the sliced andouille sausage to the skillet and cook until browned on both sides. Remove from the skillet and set aside.
Add the shrimp to the skillet in a single layer.
Season the shrimp with salt, black pepper, garlic powder, and Old Bay seasoning.
Cook for about 2 minutes, then flip the shrimp and season the other side with the same spices. Cook until pink and opaque.
Remove the cooked shrimp from the skillet and set aside.
Add the chopped cabbage to the same skillet and cook, stirring occasionally, until it begins to wilt.
Add the butter and minced garlic to the cabbage, stirring until the butter is melted and the garlic is fragrant.
Return the cooked bacon, sausage, and shrimp to the skillet with the cabbage.
Stir everything together to combine and cook for another 1-2 minutes until everything is heated through. Serve immediately.
Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet over medium heat with a splash of water to restore moisture.
Yes. Thaw frozen shrimp completely and pat dry before adding to the pan to ensure they cook evenly and brown properly.
Kielbasa or smoked sausage work well as substitutes. They'll give a similar smokiness, though andouille provides more spice.
Cook until the cabbage is tender with slightly caramelized edges, about 10–12 minutes after adding it to the pan.
You can prep all ingredients ahead, but cook the dish fresh for best texture. Leftovers store refrigerated up to 3 days and reheat well in a skillet over medium heat.
Yes, if your sausage and bacon are gluten-free. Check labels, as some processed meats contain gluten additives.
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