Southern-style fried cabbage (inspired by Cajun cuisine), prepared with andouille sausage and large shrimp
Ingredients (for 4 people)
1 small green cabbage (or ½ large one), finely shredded
200 g andouille sausage (or other spicy smoked sausage), sliced
300 g large shrimp, peeled and deveined
1 medium onion, thinly 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 cayenne pepper (or more, to taste)
Salt and black pepper
A squeeze of lemon juice or apple cider vinegar
Fresh green onions or parsley for garnish (optional)
Preparation
1. Sear the sausages
In a large skillet or wok, heat 1 tbsp of oil. Add the andouille sausage slices and cook until golden brown and crispy. Remove from the pan and set aside.
2. Cook the shrimp
In the same pan, add a little more oil if needed. Sauté the shrimp for 2-3 minutes per side until pink and slightly browned. Remove and set aside with the sausages.
3. Sauté the vegetables
Add the onion, garlic, and bell pepper (if using). Sauté 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. Seasoning
Add the smoked paprika, thyme, cayenne pepper, salt, and pepper. Continue cooking until the cabbage is tender and slightly caramelized.
6. Combining
Return the sausages and shrimp to the pan and stir well to heat everything through. Add a squeeze of lemon juice or a splash of vinegar to balance the flavors.
Finishing touches
Garnish with fresh parsley or chopped green onions.
Serve hot, with cornbread, white rice, or even grits for a true Southern experience.