Pat the shrimp dry with a paper towel and place them in a bowl. Season with avocado oil, salt, pepper, garlic powder, onion powder, paprika, and Cajun seasoning. Toss until well coated.
Heat a cast-iron skillet over medium heat and add the chopped bacon. Cook until about halfway done, then add the sliced sausage and continue cooking until the sausage is browned and the bacon is crispy. Remove and set aside.
Add the shrimp to the same skillet and cook for about 2 minutes per side until pink and cooked through. Remove and set aside with the bacon and sausage.
Add the butter to the skillet along with the chopped cabbage. Cook down, stirring occasionally, until the cabbage softens and starts to caramelize.
Season the cabbage with salt, pepper, garlic powder, onion powder, paprika, and Cajun seasoning to taste.
Once the cabbage is cooked down, add the bacon, sausage, and shrimp back into the skillet. Mix everything together and let it cook for a few more minutes so the flavors combine.
Serve hot and enjoy.
Yes, frozen shrimp works perfectly as long as it is fully thawed and patted dry before cooking. Removing excess moisture helps the shrimp cook properly and prevents the skillet from becoming watery. Large shrimp tend to work best because they stay juicy and tender.
Andouille sausage adds the most Cajun flavor and spice, but kielbasa or any smoked sausage works great as well. The key is using a sausage with good smoky flavor because it helps season the cabbage while everything cooks together in the skillet.
This recipe is naturally very low in carbs because cabbage replaces heavier starches like rice or potatoes. It’s a great option for anyone looking for a hearty meal that still feels filling without being overly heavy.
Yes, this reheats very well and the flavors actually deepen after sitting overnight. Store leftovers in the refrigerator for up to 4 days and reheat in a skillet for the best texture.
This dish is filling enough to eat on its own, but it also pairs really well with cornbread, rice, or roasted vegetables. If you want extra heat, serve it with hot sauce on the side.
What started as just messing around in the kitchen and posting recipes online quickly turned into something way bigger than I ever expected. At first, it was just a side hustle—sharing simple, easy meals that anyone could make without overthinking it.
