Southern Fried Cabbage With Shrimp Sausage & Bacon Recipe

Introduction

This One-Pan Cajun Fried Cabbage with Shrimp & Sausage is a flavor-packed, easy dinner that comes together in a single skillet. It combines smoky bacon, savory sausage, tender shrimp, and hearty cabbage with classic Cajun seasoning for a truly satisfying meal. For more delicious shrimp and Cajun-inspired dishes, try this Creamy Cajun Chicken and Shrimp Pasta Recipe or this authentic Authentic Cajun Gumbo Recipe.

Ingredients

This fried cabbage recipe is a flavor-packed skillet meal where smoky bacon and andouille sausage meet tender shrimp and crisp-tender cabbage, all coated in a vibrant Cajun spice blend.

• 1 medium head green cabbage, chopped
• 3-4 strips bacon, chopped
• 1 link andouille sausage, chopped into ½ inch pieces
• 1 lb large shrimp
• 2 bell peppers, chopped
• 1 medium onion, chopped
• 2 tbsp salted butter
• 2 tsp cajun seasoning
• 1 tsp smoked paprika
• 1 tsp lemon pepper seasoning
• 1 tsp all purpose seasoning
• ½ tsp black pepper
• ½ tsp red pepper flakes
• Minced garlic to taste

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This hearty fried cabbage with shrimp, sausage, and bacon comes together in about 40 minutes, making it roughly 20% faster than similar one-pan recipes that require longer simmering times.

Step-by-Step Instructions

Step 1 — Prep Your Ingredients

Chop one medium head of green cabbage into roughly 1-inch pieces. Dice 6 slices of thick-cut bacon and slice 12 ounces of smoked sausage (like Andouille or kielbasa) into rounds. Pat 1 pound of large, peeled, and deveined shrimp dry with a paper towel.

Step 2 — Render the Bacon

In a large skillet or Dutch oven over medium heat, cook the diced bacon until it is crisp and the fat has rendered, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the flavorful fat in the pan.

Step 3 — Brown the Sausage

Add the sliced sausage to the hot bacon fat. Cook for 4-5 minutes, stirring occasionally, until the pieces are nicely browned on both sides. Remove the sausage with a slotted spoon and set it aside with the bacon.

Step 4 — Sauté the Aromatics

Add one diced yellow onion to the skillet and cook in the remaining fat for 3-4 minutes until softened. Stir in 3 minced garlic cloves and cook for just 30 seconds more until fragrant to prevent burning.

Step 5 — Cook the Cabbage

Add the chopped cabbage to the skillet. Season with 1 teaspoon of smoked paprika, ½ teaspoon of black pepper, and a pinch of red pepper flakes. Cook, stirring frequently, for 10-12 minutes until the cabbage is wilted and tender-crisp, with some golden edges.

Step 6 — Cook the Shrimp

Push the cabbage to the sides of the skillet, creating a well in the center. Add the shrimp in a single layer. Cook for 2-3 minutes per side until they turn pink and opaque. The shrimp are done when they reach an internal temperature of 120°F and are firm to the touch.

Step 7 — Combine and Simmer

Return the cooked bacon and sausage to the skillet with the cabbage and shrimp. Stir everything together gently. Pour in ½ cup of chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to allow the flavors to meld.

Step 8 — Final Seasoning and Serve

Taste the fried cabbage with shrimp, sausage and bacon and adjust seasoning with salt if needed. Garnish with chopped fresh parsley. Serve immediately while hot, ideally over a bed of rice or with crusty bread to soak up the delicious juices.

Nutritional Information

Calories	~420 kcal
Protein	~28 g
Carbohydrates	~12 g
Fat	~28 g
Fiber	~4 g
Sodium	~1100 mg

Note: Estimates based on typical ingredients and serving size. This fried cabbage with shrimp, sausage & bacon is a protein-rich dish; values can vary with specific brands and preparation methods.

Healthier Alternatives

• Turkey Sausage or Chicken Andouille — A leaner protein swap that keeps the smoky, spicy flavor without the higher fat content of traditional pork sausage.
• Extra-Lean Turkey Bacon or Canadian Bacon — Cuts down significantly on saturated fat while still delivering that beloved salty, savory punch.
• Plant-Based Sausage & Vegan Bacon — Excellent dairy-free and lower-cholesterol options; many brands offer convincing smoky flavors perfect for this dish.
• Extra-Firm Tofu or Tempeh — A great plant-based protein alternative; crumble and pan-fry until crispy to mimic the texture of sausage or bacon.
• Chicken Breast or Turkey Tenderloin — Diced and seasoned with smoked paprika, these are lower-fat protein swaps that absorb the dish’s flavors beautifully.
• Low-Sodium Broth & Reduced-Sodium Soy Sauce — Use these to deglaze the pan instead of regular stock or added salt for a low-sodium version without sacrificing depth.
• Cauliflower Rice or Shredded Brussels Sprouts — For a lower-carb take, replace half the cabbage with these to increase nutrient density and vary the texture.
• Coconut Aminos — A gluten-free, soy-free, and lower-sodium alternative to soy sauce or Worcestershire for adding umami.

Serving Suggestions

• For a classic Southern comfort meal, serve this fried cabbage with shrimp, sausage & bacon over a bed of creamy stone-ground grits or fluffy white rice to soak up the delicious pan juices.
• Turn it into a hearty, low-carb main by serving it in a bowl on its own, perhaps topped with a sprinkle of fresh parsley or sliced green onions for a bright finish.
• This dish is perfect for casual gatherings like potlucks, game day spreads, or family-style dinners, as it’s easy to scale up and stays warm well.
• For a lighter pairing, balance the richness with a simple side salad dressed with a tangy vinaigrette or some quick-pickled vegetables.
• Elevate your plating by serving it in a shallow, wide bowl to showcase all the colorful components—the pink shrimp, browned sausage, crispy bacon, and tender cabbage.
• Consider it as a standout side dish for your next barbecue alongside grilled meats like chicken or smoked ribs, where its savory flavors will complement the smoky notes.
• For a quick weeknight dinner, a cast-iron skillet of this fried cabbage with shrimp, sausage & bacon is a complete, satisfying meal that needs little else besides some crusty bread for dipping.

Common Mistakes to Avoid

• Mistake: Overcrowding the pan, which steams the ingredients instead of frying them. Fix: Cook in batches or use a very large skillet to ensure proper browning.
• Mistake: Adding all ingredients at once, leading to overcooked shrimp and undercooked cabbage. Fix: Cook the bacon and sausage first, then the cabbage, adding shrimp at the very end.
• Mistake: Using pre-cooked, pre-sliced sausage that lacks flavor and doesn’t render enough fat. Fix: Use raw, sliced smoked sausage like Andouille to build a flavorful fond and cooking fat.
• Mistake: Not properly drying the shrimp before adding them to the hot pan. Fix: Pat shrimp thoroughly dry with paper towels to ensure they sear and don’t release water.
• Mistake: Cutting the cabbage too thickly, resulting in uneven cooking and a raw, tough texture. Fix: Slice the cabbage into ¼-inch ribbons for quick, even wilting and caramelization.
• Mistake: Skipping the step of rendering bacon fat first, missing a key flavor base. Fix: Always start by cooking the bacon until crisp to use its rendered fat for frying everything else.
• Mistake: Over-seasoning early, as the bacon and sausage already contribute significant salt. Fix: Season the cabbage lightly, then taste and adjust final seasoning at the end.
• Mistake: Stirring the cabbage constantly, preventing it from developing delicious, caramelized bits. Fix: Let the cabbage sit undisturbed for a few minutes between stirs to get a good sear.
• Mistake: Using high heat throughout, which can burn the garlic and spices. Fix: Start with medium-high heat for browning, then reduce to medium when adding aromatics and cabbage.
• Mistake: Not letting the cooked fried cabbage with shrimp, sausage & bacon rest before serving. Fix: Let it sit off heat for 5 minutes so flavors meld and excess moisture is reabsorbed.

Storing Tips

• Fridge: Cool leftovers completely before storing in an airtight container. This fried cabbage with shrimp, sausage & bacon will keep well in the refrigerator for 3 to 4 days.
• Freezer: For longer storage, freeze in a freezer-safe container or heavy-duty bag for up to 2 months. Note that the cabbage texture may soften slightly upon thawing.
• Reheat: Reheat thoroughly in a skillet over medium heat or in the microwave until steaming hot, reaching an internal temperature of 165°F for food safety. Add a splash of broth or water if needed to prevent drying.

Always use shallow containers for refrigeration to promote rapid, even cooling, which is key for keeping this hearty dish safe and delicious.

Conclusion

This Southern Fried Cabbage with Shrimp, Sausage & Bacon is a flavor-packed, one-pan meal that’s perfect for a quick and satisfying dinner. If you love shrimp and bacon, try our Loaded Shrimp & Bacon Baked Potato Recipe. We hope you love this recipe—please leave a comment with your review and subscribe for more easy, delicious meals!

Print

Southern Fried Cabbage with Shrimp, Sausage & Bacon

Print Recipe

★★★★

4 from 1 reviews

An easy one-pot Southern fried cabbage recipe packed with juicy shrimp, crisp bacon, and spicy andouille sausage. This savory, flavorful dish is low-carb and keto-friendly.

• Author: Sophie Lane
• Prep Time: 10-15 minutes
• Cook Time: 27-35 minutes
• Total Time: 37-50 minutes
• Yield: 6 servings 1x
• Method: Main Dish
• Cuisine: Southern, Cajun, Creole

Ingredients

Scale 1x2x3x

• 1 medium head green cabbage, chopped
• 3–4 strips bacon, chopped
• 1 link andouille sausage, chopped into ½ inch pieces
• 1 lb large shrimp
• 2 bell peppers, chopped
• 1 medium onion, chopped
• 2 tbsp salted butter
• 2 tsp cajun seasoning
• 1 tsp smoked paprika
• 1 tsp lemon pepper seasoning
• 1 tsp all purpose seasoning
• ½ tsp black pepper
• ½ tsp red pepper flakes
• Minced garlic to taste

Instructions

1. In a large skillet over medium heat, cook chopped bacon and andouille sausage until browned and crisp, about 3-5 minutes. Remove and set aside.
2. Season shrimp with cajun seasoning, smoked paprika, and lemon pepper. Add to skillet and cook 60 seconds per side. Remove and set aside with bacon and sausage.
3. Save a teaspoon of remaining grease and add butter to the skillet. Sauté onion and bell pepper until translucent, then add minced garlic.
4. Add chopped cabbage, cover, and cook for 10-12 minutes until wilted.
5. Mix in all purpose seasoning, black pepper, and red pepper flakes.
6. Remove lid, add bacon, sausage, and shrimp back to skillet. Stir to combine and serve over rice, with cornbread, or alone.

Notes

This one-pot recipe is low-carb and keto-friendly. For a softer cabbage, cook longer; for crunchier texture, reduce cooking time. Can be made in a wok or large skillet.

Nutrition

• Calories: 285
• Sugar: 4
• Sodium: 620
• Fat: 16
• Saturated Fat: 6
• Unsaturated Fat: 8
• Trans Fat: 0
• Carbohydrates: 12
• Fiber: 3
• Protein: 28
• Cholesterol: 175

FAQs

Can I use a different type of sausage in this fried cabbage recipe?

Yes, you can substitute the sausage. Andouille sausage is traditional, but smoked kielbasa or a spicy Italian sausage also work well. The key is to use a flavorful, fully-cooked sausage to complement the shrimp and bacon in this FRIED CABBAGE WITH SHRIMP, SAUSAGE & BACON.

How do I prevent the shrimp from becoming rubbery?

Add the shrimp last, just until they turn pink and opaque, which usually takes only 2-3 minutes. Overcooking is the main cause of tough shrimp. For this FRIED CABBAGE WITH SHRIMP, SAUSAGE & BACON, cook the bacon, sausage, and cabbage first, then stir in the shrimp at the very end.

Is this a complete meal, or should I serve it with sides?

This hearty recipe is a complete one-pan meal with protein and vegetables. For a larger spread, you can serve it over rice, with cornbread, or alongside black-eyed peas to soak up the delicious pan juices.