Ingredients:
1 lb large shrimp, peeled and deveined
12 oz smoked sausage, sliced into rounds (Andouille or kielbasa work well)
1/2 head of cabbage, chopped
1 medium onion, sliced
2 cloves garlic, minced
2 tablespoons olive oil or butter
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional, for a bit of heat)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Cook the Sausage:
In a large skillet, heat 1 tablespoon of olive oil or butter over medium heat.
Add the sliced sausage and cook until browned on both sides, about 5-7 minutes. Remove the sausage from the skillet and set it aside.
Cook the Shrimp:
In the same skillet, add the shrimp. Sprinkle with smoked paprika, garlic powder, onion powder, and cayenne pepper (if using). Cook the shrimp for 2-3 minutes on each side, until they are pink and opaque. Remove the shrimp from the skillet and set them aside with the sausage.
Sauté the Vegetables:
Add the remaining tablespoon of olive oil or butter to the skillet. Add the sliced onion and cook for 2-3 minutes until it starts to soften.
Add the minced garlic and cook for another minute.
Stir in the chopped cabbage and cook for about 5-7 minutes, until the cabbage is tender but still slightly crisp.
Combine and Serve:
Return the cooked sausage and shrimp to the skillet with the cabbage and onions. Stir everything together and cook for another 2-3 minutes to let the flavors meld.
Season with salt and pepper to taste.
Garnish and Enjoy:
Garnish with freshly chopped parsley and serve hot.
This dish is flavorful, hearty, and perfect for a quick and satisfying meal. It’s also quite versatile, so feel free to adjust the seasonings or add other vegetables to suit your taste.
