Fried Cabbage with Smoked Sausage and Shrimp

This fried cabbage with smoked sausage and shrimp builds on Southern favorites like Cajun Cabbage and Noodles by bringing bold flavors together in one pan. It’s hearty enough for dinner but still light enough to keep things balanced.

The key to this version is cooking everything in stages. The sausage builds flavor first, the cabbage cooks down in bacon fat, and the shrimp goes in last so it stays juicy and tender. Creole seasoning ties it all together without overpowering the dish.

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Instructions

Step 1: Season the Shrimp
Place the shrimp in a bowl and season with Creole Kick, salt, and black pepper. Toss to coat evenly and let the shrimp sit for 10 minutes so the seasoning has time to absorb and slice the sausage.

Step 2: Cook the Shrimp
Heat a large skillet or cast-iron pan over medium heat and add the bacon fat and optional butter or olive oil. Add the seasoned shrimp and cook for 1–2 minutes per side, just until pink and cooked through. Remove the shrimp from the skillet and set aside.

Step 3: Brown the Smoked Sausage
In the same skillet, add the sliced smoked sausage and cook for 3–4 minutes until lightly browned. Remove the sausage and set aside with the shrimp.

Step 4: Cook the Aromatics
Add the diced onion to the skillet and cook for 3–4 minutes until soft and translucent. Stir in the garlic and cook for about 30 seconds until fragrant.

Step 5: Cook the Cabbage
Add the chopped cabbage to the skillet and season with Creole Kick, salt, and black pepper. Stir to coat in the fat, then reduce heat to medium-low, cover, and cook for 10–15 minutes, stirring occasionally, until the cabbage is tender. Add a splash of water or broth if needed. Return smoked sausage to the skillet.

Step 6: Finish and Serve
Return the shrimp to the skillet. Stir in the apple cider vinegar if using and cook for 1–2 minutes until everything is heated through. Taste and adjust seasoning, then remove from heat and serve.

Tips for Perfect Fried Cabbage

• Don’t overcrowd the skillet. Cabbage needs room to cook down properly instead of steaming.
• Add the shrimp at the very end so it stays tender and juicy, not rubbery.
• Season in layers. Smoked sausage and Creole seasoning already contain salt, so taste before adding more.
• If the pan starts to dry out, add a small splash of water or broth to loosen everything up without watering down the flavor.

Storage & Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop over low heat to keep the shrimp from overcooking.
• If using a microwave, heat in short intervals and stir between rounds.

Frequently Asked Questions

Can I make this without bacon fat?
Yes. You can use olive oil, avocado oil, or butter. Bacon fat adds flavor, but the recipe will still work without it.

Can I use frozen shrimp?
Yes, just make sure the shrimp is fully thawed and dried before adding it to the skillet.

Is this recipe keto-friendly?
Yes. This recipe is naturally low in carbs and works well for keto or low-carb diets when served on its own.

Nutrition Notes

• This dish is high in protein thanks to the smoked sausage and shrimp.
• Naturally gluten-free.
• Lower carb when served without rice or bread.

What to Serve With Fried Cabbage

• Cornbread or skillet bread
• White rice, dirty rice, or cauliflower rice
• A simple tomato or cucumber salad for a fresh contrast

If you tried these Fried Cabbage with Smoked Sausage and Shrimp or any other recipe on my blog, please leave a star rating and let me know how it goes!

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Fried Cabbage with Smoked Sausage and Shrimp

5 from 5 votes

Prep: 15 minutes mins

Cook: 25 minutes mins

Total: 40 minutes mins

Servings: 4

A Southern-style one-pan fried cabbage recipe made with smoked sausage, shrimp, bacon fat, and Creole seasoning for bold, savory flavor.

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Ingredients  

1x2x3x

• ▢ 1 medium green cabbage cored and chopped into bite-sized pieces
• ▢ 12 –14 oz smoked sausage sliced into rounds or half-moons
• ▢ 1 lb shrimp peeled and deveined
• ▢ 2 –3 tablespoons bacon fat pre-rendered
• ▢ 2 –3 tablespoons unsalted butter or olive oil optional
• ▢ 1 medium onion diced
• ▢ 3 cloves garlic minced
• ▢ Creole Kick to taste
• ▢ Salt and black pepper to taste
• ▢ 1 tablespoon apple cider vinegar optional

Instructions 

• Place the shrimp in a bowl and season with Creole Kick, salt, and black pepper. Toss to coat evenly and let sit for 10 minutes.
• Heat bacon fat and optional butter or olive oil in a large skillet over medium heat. Add the seasoned shrimp and cook for 1–2 minutes per side, just until pink and cooked through. Remove shrimp from the skillet and set aside.
• In the same skillet, add the smoked sausage and cook until lightly browned. Remove and set aside.
• Add the diced onion and cook until soft and translucent. Stir in the garlic and cook for about 30 seconds until fragrant.
• Add the chopped cabbage to the skillet and season with additional Creole Kick, salt, and black pepper. Stir to coat, cover, and cook until tender, stirring occasionally.
• Return the smoked sausage and shrimp to the skillet. Stir in the apple cider vinegar if using, cook for 1–2 minutes to combine, then remove from heat and serve.

Notes

• Add shrimp at the very end to avoid overcooking.
• Season gradually since sausage and Creole seasoning contain salt.
• Add a splash of water or broth if the pan gets too dry.

Nutrition

Calories: 952kcal | Carbohydrates: 17g | Protein: 65g | Fat: 69g | Saturated Fat: 23g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 367mg | Sodium: 1800mg | Potassium: 1370mg | Fiber: 6g | Sugar: 8g | Vitamin A: 414IU | Vitamin C: 88mg | Calcium: 197mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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