Southern Fried Cabbage with Smoked Sausage, Shrimp & Bacon

Serves 1
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Directions

  1. 1Fry five pieces of bacon in a pan until crispy. Remove from the pan and set aside.
  2. 2Dry off 1 lb of shrimp and season with onion powder, garlic powder, smoked paprika, and Lowry's garlic salt. Set aside to marinate.
  3. 3Chop the andouille into coins and toss them in the bacon grease to fry until browned. Remove and set aside.
  4. 4Slice bell pepper and onions long ways.
  5. 5Cook shrimp in the same pan, flipping after 2 minutes until crispy. Do not overcook. Remove and set aside.
  6. 6Add the sliced bell pepper and onions to the pan with the grease and fry them up until softened.
  7. 7Chop a medium cabbage into long strips.
  8. 8Wash the chopped cabbage and add it to the pan along with 4 tablespoons of butter.
  9. 9Add a little bit of chicken broth and cover to steam until everything wilts down and becomes soft.
  10. 10Turn up the heat, keep the lid off, and fry the cabbage until it reduces.
  11. 11Once the cabbage is soft, add some Cajun seasoning and a little bit of Trappy's hot sauce.
  12. 12Add all the fried meat (bacon, andouille, and shrimp) back into the pan.
  13. 13Give everything a nice little toss to make sure it marries together.
  14. 14Serve in a nice big bowl as a main dish or a side dish.

Ingredients

  • 5 pieces bacon
  • 1 lb shrimp, peeled, deveined, and patted dry
  • onion powder
  • garlic powder
  • smoked paprika
  • Lowry's garlic salt
  • smoked sausage, sliced into coins
  • 1 bell pepper, sliced long ways
  • 1 onion, sliced long ways
  • 1 medium head cabbage, sliced into long strips
  • 4 tablespoons butter
  • 0.5 cup chicken broth
  • to taste Cajun seasoning
  • to taste Trappy's Louisiana hot sauce

Equipment

panbig bowl

Tips

  • Don't overcook your shrimp.