Instructions
- Cook the Bacon & Sausage:
- In a large skillet or Dutch oven over medium heat, cook chopped bacon until crisp. Remove bacon and set aside, leaving bacon fat in the skillet.
- Add sausage slices to the same skillet and brown them for 3–4 minutes. Remove and set aside with the bacon.
- Cook the Shrimp:
- In the same skillet, add shrimp and season lightly with salt, pepper, and paprika. Cook 2–3 minutes per side until pink and opaque. Remove and set aside.
- Cook the Vegetables:
- Add onion to the skillet and sauté in the bacon/sausage fat until soft, about 3–4 minutes.
- Add garlic and cook 30 seconds until fragrant.
- Add chopped cabbage and toss to coat in the fat. Season with salt, pepper, and red pepper flakes.
- If you like your cabbage softer, pour in chicken broth, cover, and let steam for 5–7 minutes, stirring occasionally.
- Combine Everything:
- Return cooked bacon, sausage, and shrimp to the skillet.
- Stir everything together and cook an additional 2–3 minutes so the flavors meld.
- Serve:
- Serve hot as a hearty main dish or a flavorful side. Perfect with cornbread or over rice.
💡 Tips:
- For extra smoky flavor, you can use smoked sausage or a bit of smoked paprika.
- If you like a little heat, increase the crushed red pepper flakes or add a dash of hot sauce.
- For a richer dish, stir in a tablespoon or two of butter at the end.
This is one of those meals that’s super flavorful, comforting, and comes together in one skillet—pure Southern goodness!
If you want, I can also give a one-pan quicker version that’s ready in under 30 minutes for busy nights.
Do you want me to do that?