Ingredients:
1 small head of cabbage, chopped
12 oz smoked sausage, sliced (e.g., andouille, kielbasa, or beef sausage)
½ lb large shrimp (peeled and deveined)
1 small onion, chopped
1 bell pepper, chopped (optional – red or green)
3 cloves garlic, minced
2 tbsp olive oil (or butter)
1 tsp paprika
½ tsp smoked paprika (optional for extra flavor)
½ tsp cayenne pepper or chili flakes (adjust to taste)
Salt & black pepper to taste
Splash of chicken broth or water (optional for softening cabbage)
Fresh parsley or green onions for garnish (optional)
Instructions:
1. Cook the sausage:
Heat 1 tbsp oil in a large skillet over medium-high heat.
Add sliced sausage and cook until browned, about 4–5 minutes.
Remove and set aside.
2. Sauté the shrimp:
In the same pan, add shrimp and cook 1–2 minutes per side until pink and opaque.
Season lightly with salt and paprika.
Remove and set aside with the sausage.
3. Sauté the vegetables:
Add another tablespoon of oil or butter to the pan.
Add chopped onion, bell pepper (if using), and garlic. Sauté until softened, about 3–4 minutes.
4. Cook the cabbage:
Add chopped cabbage to the skillet.
Season with salt, pepper, paprika, and cayenne.
Cook for 8–10 minutes, stirring occasionally, until the cabbage is tender and slightly caramelized.
Add a splash of chicken broth or water if needed to help steam and soften the cabbage.
5. Combine & finish:
Return shrimp and sausage to the pan.
Stir everything together and cook for 2–3 more minutes so the flavors meld.
Taste and adjust seasoning if needed.
6. Serve hot:
Garnish with chopped parsley or green onions.
Serve as-is, or over rice or cornbread for a full meal.
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