Southern-Style Fried Cabbage (Cajun-Inspired) with Andouille Sausage and Jumbo Shrimp
1 small green cabbage (or 1/2 large), thinly sliced
200g andouille sausage (or other spicy smoked sausage), sliced
300g peeled and deveined jumbo shrimp
1 medium onion, sliced
3 cloves garlic, minced
1 red or green bell pepper, diced (optional)
2 tbsp vegetable oil (or clarified butter)
1 tsp smoked paprika
1/2 tsp dried thyme
1/2 tsp 1/4 teaspoon cayenne pepper (or more, to taste)
Salt and black pepper
A splash of lemon juice or cider vinegar
Green onions or fresh parsley for garnish (optional)
Preparation
1. Sear the sausages
In a large skillet or wok, heat 1 tablespoon of oil. Add the andouille sausage slices and fry until golden brown and crispy. Remove from the skillet and set aside.
2. Cook the shrimp
In the same skillet, add a little more oil if needed. Stir-fry the shrimp for 2-3 minutes per side until pink and lightly charred. Remove and set aside with the sausages.
3. Stir-fry the vegetables
Add the onion, garlic, and bell pepper (if using). Stir-fry until softened.
4. Add the Cabbage
Add the shredded cabbage. Sauté over medium-high heat, stirring regularly, for 10-15 minutes, until it begins to soften and brown.
5. Season
Add the smoked paprika, thyme, cayenne, salt, and pepper. Continue cooking until the cabbage is tender and lightly caramelized.
6. Assemble
Return the sausages and shrimp to the pan and stir well to heat through. Add a squeeze of lemon juice or vinegar to balance the flavors.
Finishing
Sprinkle with fresh parsley or sliced green onions.
Serve warm, with cornbread, white rice, or even grits for a truly Southern experience.