Southern Fried Cabbage with Shrimp and Sausage

Cut bacon into small pieces and cook in a large skillet over medium-high heat until crispy.

While the bacon cooks, pat the shrimp dry and place in a bowl. Season with onion powder, garlic powder, smoked paprika, and garlic salt. Toss to coat and set aside.

Once the bacon is crispy, remove it from the skillet with a slotted spoon, leaving the rendered fat behind. Set the bacon aside.

Slice the andouille sausage into coins and add them to the skillet with the bacon grease. Cook until browned on both sides.

While the sausage cooks, slice the bell pepper and onion into long strips.

Remove the browned sausage from the skillet and set it aside with the bacon.

Add the seasoned shrimp to the skillet in a single layer. Cook for about 2 minutes per side, until pink and cooked through. Do not overcook.

Remove the cooked shrimp from the skillet and set aside with the other meats.

Add the sliced bell pepper and onion to the skillet. Sauté for a few minutes until they begin to soften.

Meanwhile, chop the cabbage into thin strips, then wash and drain it.

Add the cabbage to the skillet along with the butter and chicken broth.

Cover the skillet and allow the cabbage to steam for 5-7 minutes, until it has wilted down.

Uncover the skillet, turn up the heat, and continue to cook, stirring occasionally, until the cabbage is tender and most of the liquid has evaporated.

Season the cabbage with Cajun seasoning and a few dashes of hot sauce to your liking.

Add the cooked bacon, sausage, and shrimp back into the skillet.

Toss everything together to combine and heat through. Serve immediately.