Southern-Style Fried Cabbage (inspired by Cajun cuisine), prepared with andouille sausage and king prawns
Ingredients (serves 4)
1 small green cabbage (or 1/2 a large one), finely shredded
200 g andouille sausage (or other spicy smoked sausage), sliced
300 g peeled and deveined king prawns
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 1 teaspoon cayenne pepper (or more, to taste)
Salt and black pepper
A squeeze 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 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 lightly charred. 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. Season
Add the smoked paprika, thyme, cayenne pepper, salt, and pepper. Continue cooking until the cabbage is tender and slightly 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.
Finish
Sprinkle with fresh parsley or sliced green onions.
Serve hot with cornbread, white rice, or even grits for a truly Southern experience.