Cajun Fried Cabbage with Shrimp and Sausage Tips, FAQ & printable recipe

Tips for success

To elevate the flavor of this skillet meal, consider using a high-quality, low-sodium Cajun seasoning blend. This allows you to control the saltiness of the dish while still enjoying a robust herb and spice profile.

If you prefer a spicier kick, you can add a pinch of cayenne pepper or a few dashes of your favorite hot sauce when tossing the cabbage. Additionally, slicing the cabbage uniformly ensures that all the pieces cook at the same rate, preventing some parts from becoming mushy while others remain tough.

For an extra layer of texture and complexity, you can add chopped bell peppers and celery along with the onions to create the traditional Cajun 'holy trinity' base. This not only enhances the authentic flavor profile but also adds beautiful color to the final plate.

Always make sure to pat the shrimp completely dry before seasoning and searing them; excess moisture on the surface of the shrimp will prevent them from developing that beautiful, savory caramelized crust in the skillet.

Variations

• Spicy Creole Style: Add a can of drained diced tomatoes and a splash of hot sauce to the cabbage for a rich, saucy Creole twist.
• Low-Sodium Version: Use low-sodium bacon and a salt-free Cajun spice blend to easily manage the overall sodium level of the dish.
• Extra Veggie Boost: Toss in sliced bell peppers, celery, and sliced mushrooms with the onions for added color, texture, and flavor.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days, cooling for at most 2 hours beforehand.

Freezer

Freezing is not recommended, as the cabbage will become mushy and the shrimp will lose their tender texture upon thawing.

Reheat

Reheat gently in a skillet over medium-low heat with a splash of water or broth until warmed through, about 5 minutes.

Store any leftover fried cabbage in an airtight container in the refrigerator for up to 3 days. Because this dish contains seafood, it is best enjoyed within the first day or two for optimal texture and flavor.

To maintain the crispness of the cabbage and the juiciness of the shrimp, avoid storing the leftovers while they are still hot; let them cool down to room temperature for no more than 2 hours before sealing and refrigerating.

While this dish is best enjoyed fresh from the skillet, you can prep almost all of the components ahead of time to save precious minutes on busy nights. Chop the bacon, slice the sausage, and shred the cabbage up to 24 hours in advance, keeping them stored in separate airtight containers in the refrigerator. When you are ready to eat, the actual cooking process will take less than twenty minutes, making it a perfect weeknight meal.

Serving ideas

This hearty skillet meal is a complete, satisfying dinner on its own, but it also pairs beautifully with a variety of classic Southern side dishes.

Serve it alongside a basket of warm, freshly baked cornbread or fluffy buttermilk biscuits to soak up the delicious seasoned juices at the bottom of the plate. For a more substantial meal, you can spoon the fried cabbage and meats over a bed of steamed white rice or creamy stone-ground grits.

To balance the rich, smoky, and spicy flavors of the dish, consider serving it with a light, crisp green salad dressed with a tangy vinaigrette. A side of sliced fresh tomatoes or pickled okra also provides a wonderful, acidic contrast that cuts through the savory richness of the bacon fat and sausage. Serve with lemon wedges on the side for a bright, citrusy finish.

Frequently asked questions

Recipe card

Cajun Fried Cabbage with Shrimp and Sausage

Prep 15 minCook 25 minTotal 40 minServes 4

Ingredients

• 4 slices bacon, chopped
• 12 oz smoked kielbasa sausage, sliced into rounds
• 1 lb shrimp, peeled and deveined
• 1 tbsp Cajun seasoning, divided
• 1 yellow onion, chopped
• 1 head green cabbage, cored and shredded

Instructions

1. Place the chopped bacon in a large cast-iron skillet over medium heat. Cook, stirring occasionally, until the bacon is crispy and has rendered its fat, about 5 to 7 minutes. Use a slotted spoon to transfer the crispy bacon to a plate, leaving the fat in the skillet.
2. Add the sliced smoked kielbasa sausage to the hot bacon fat in the skillet. Sear over medium-high heat, turning occasionally, until the sausage slices are nicely browned and slightly caramelized on both sides, about 4 to 5 minutes. Remove the sausage and set aside with the bacon.
3. Toss the shrimp with half of the Cajun seasoning. Add the shrimp to the skillet in a single layer. Cook for 1 to 2 minutes per side until pink and opaque, reaching a safe internal temperature of 145°F (63°C). Transfer the cooked shrimp to the plate with the meats.
4. Add the chopped yellow onion to the remaining fat in the skillet. Sauté over medium heat, stirring frequently, until the onion is soft, translucent, and slightly caramelized around the edges, about 3 to 4 minutes, scraping up any browned bits from the bottom of the skillet.
5. Add the shredded green cabbage and the remaining Cajun seasoning to the skillet. Toss well to coat the cabbage in the seasoned oil. Cook, stirring frequently, until the cabbage is wilted, tender, and slightly caramelized, about 8 to 10 minutes.
6. Return the cooked bacon, sausage, and shrimp to the skillet with the cabbage. Toss everything together over medium-low heat for 1 to 2 minutes until thoroughly combined and warmed through. Serve immediately while hot.

Contains: crustaceans

Estimated nutrition per serving

Calories

470

Protein

40 g

Carbohydrates

17 g

Fat

27 g

Fiber

4.5 g

Sugar

6.2 g

Sodium

1150 mg

Automatic estimate from the ingredient list, not laboratory-verified.