Can I use frozen shrimp instead of fresh?

Yes. Thaw frozen shrimp completely and pat dry before adding to the pan to ensure even cooking and proper browning.

What type of sausage can I substitute for andouille?

Smoked sausage or kielbasa work well. Andouille brings heat and smokiness, so choose a sausage with similar seasoning if you swap it out.

How do I know when the shrimp is done?

Shrimp turns opaque and pink when fully cooked, usually 2–3 minutes per side. Overcooked shrimp becomes tough and rubbery.

Can I make this dish ahead?

Cook the sausage and bacon ahead, then store separately. Add shrimp and cabbage fresh when ready to finish cooking for best texture.

Andouille sausage and smoked paprika add moderate heat. Reduce paprika or use mild sausage if you prefer less spice.

Southern Fried Cabbage with Shrimp and Sausage

Name: Southern Fried Cabbage with Shrimp and Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 5 slices bacon; 1 lb raw shrimp, peeled and deveined; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp smoked paprika; 1/2 tsp garlic salt; 1 (13 oz) package andouille sausage; 1 green bell pepper; 1 yellow onion; 1 medium head green cabbage; 4 tbsp butter; 1/2 cup chicken broth; Cajun seasoning, to taste; Hot sauce, to taste

CookOSBeta

Southern Fried Cabbage with Shrimp and Sausage | CookOS

Ingredients

5 slices bacon
1 lb raw shrimp, peeled and deveined
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp garlic salt
1 (13 oz) package andouille sausage
1 green bell pepper
1 yellow onion
1 medium head green cabbage
4 tbsp butter
1/2 cup chicken broth
Cajun seasoning, to taste
Hot sauce, to tasteoptional

14 Ingredients

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Instructions

1
Cut bacon into small pieces and cook in a large skillet over medium-high heat until crispy.
2
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.
3
Once the bacon is crispy, remove it from the skillet with a slotted spoon, leaving the rendered fat behind. Set the bacon aside.
4
Slice the andouille sausage into coins and add them to the skillet with the bacon grease. Cook until browned on both sides.
5
While the sausage cooks, slice the bell pepper and onion into long strips.
6
Remove the browned sausage from the skillet and set it aside with the bacon.
7
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.
8
Remove the cooked shrimp from the skillet and set aside with the other meats.
9
Add the sliced bell pepper and onion to the skillet. Sauté for a few minutes until they begin to soften.
10
Meanwhile, chop the cabbage into thin strips, then wash and drain it.
11
Add the cabbage to the skillet along with the butter and chicken broth.
12
Cover the skillet and allow the cabbage to steam for 5-7 minutes, until it has wilted down.
13
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.
14
Season the cabbage with Cajun seasoning and a few dashes of hot sauce to your liking.
15
Add the cooked bacon, sausage, and shrimp back into the skillet.
16
Toss everything together to combine and heat through. Serve immediately.