Fried Cabbage with Shrimp Sausage and Bacon
A skillet dinner of bacon, cabbage, shrimp, and kielbasa seasoned with seafood seasoning and smoked paprika.
Equipment
- Large skillet
- Wooden spoon
- Sharp knife
Ingredients
Main Ingredients
- 5 bacon slices chopped into small pieces
- ½ cup yellow onion chopped
- 3 cup cabbage cut into thin strips
- 8 oz large shrimp peeled and deveined, tail off, about twelve shrimp
- 6 oz kielbasa or smoked sausage cut into 1/2 inch pieces
- 1 tbsp olive oil
- 1 tsp seafood seasoning
- ½ tsp smoked paprika
Instructions
Cooking
- Render the bacon. Cook the chopped bacon in a large skillet over medium heat for 6 minutes until crisp, keeping the drippings in the pan.
- Cook the vegetables. Add the onion and cook for 3 minutes, then stir in the cabbage and cook for 5 minutes until it begins to soften.
- Add the sausage and spices. Add the kielbasa, seafood seasoning, and smoked paprika, and stir for 2 minutes until everything is coated.
- Cook the shrimp. Add the shrimp and cook for 3 to 4 minutes, turning once, until pink and opaque and 145 degrees F inside.
- Serve. Rest the skillet off the heat for 2 minutes and serve hot.
Notes
Substitutions: Use turkey smoked sausage or andouille in place of the kielbasa.
Tips: Pat the shrimp dry and cook the cabbage in batches if your skillet is crowded.
Storage: Refrigerate for up to 3 days or freeze for up to 2 months, then reheat to 165 degrees F.