🥘 Cajun Cabbage Stir-Fry with Shrimp & Andouille Sausage
This hearty and flavorful one-pot dish is packed with veggies, savory sausage, and tender shrimp. It’s a satisfying and budget-friendly meal that makes a generous batch — perfect for family dinners or meal prep!
🧾 Ingredients
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1 head of cabbage, chopped
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1 small white onion, diced
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1 package of andouille sausage, sliced
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1 small package of frozen shrimp, peeled and deveined
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2–4 tablespoons of butter
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Cajun seasoning
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Garlic salt
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Onion salt
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Black pepper, to taste
🍳 Instructions
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Cook the shrimp and sausage together in a large skillet or pot with 2 tablespoons of butter over medium heat. Season generously with Cajun seasoning. Cook until shrimp are pink and sausage is browned.
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Remove the shrimp and sausage from the pan and set aside.
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In the same pan, add 2 more tablespoons of butter (if needed) and toss in the chopped cabbage, onion, and bell peppers.
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Season the vegetables with garlic salt, onion salt, and black pepper.
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Cover and cook on low heat, stirring occasionally, until vegetables are tender and cabbage is wilted (about 20–25 minutes).
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Once everything is cooked through, top with the reserved shrimp and sausage. Stir gently to combine if desired, or serve layered.
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Taste and adjust seasoning if needed. Serve hot and enjoy!
❓ 20 Frequently Asked Questions (FAQs)
1. Can I use fresh shrimp instead of frozen?
Yes, fresh shrimp works great — just make sure it’s peeled and deveined.
2. What kind of sausage works best?
Andouille sausage is ideal for Cajun flavor, but kielbasa or smoked sausage also work.
3. Can I make this dish spicier?
Definitely! Add extra Cajun seasoning or a dash of hot sauce for more heat.
4. Do I have to use butter?
No, you can substitute olive oil or ghee if preferred.
5. Can I use green cabbage or another variety?
Yes, green cabbage is perfect, but red cabbage can also be used for a colorful twist.
6. How long does this dish last in the fridge?
It keeps well for up to 3–4 days in an airtight container.
7. Can I freeze leftovers?
Yes, but the cabbage may soften further upon reheating. Freeze in portions for up to 2 months.
8. What other vegetables can I add?
You can add mushrooms, zucchini, or diced tomatoes for extra volume and flavor.
9. How many servings does this make?
It usually serves 4–6 people, depending on portion sizes.
10. Can I make it vegetarian or vegan?
Yes! Skip the meat and shrimp, and use plant-based sausage and butter alternatives.
11. Can I cook this in an Instant Pot or slow cooker?
Yes, but sauté the meat first. Then cook veggies on low for 3–4 hours (slow cooker) or use sauté mode (Instant Pot).
12. What’s a good side dish for this?
This can be a full meal on its own, but it’s great with cornbread or rice.
13. Do I need to thaw the shrimp first?
It’s best to thaw it slightly for even cooking, but you can cook straight from frozen in a pinch.
14. Can I use pre-shredded cabbage or coleslaw mix?
Yes, it’s a great time-saver and works well in this recipe.
15. Can I add rice or noodles to the dish?
Sure! Stir in cooked rice or noodles at the end for a fuller meal.
16. Is this dish gluten-free?
It can be — just check your sausage and seasonings for gluten-containing ingredients.
17. Can I use different seasonings?
Absolutely. Feel free to adjust with your favorite blends like Italian, Creole, or lemon pepper.
18. Is this dish low-carb?
Yes, it’s naturally low in carbs and keto-friendly if you skip sugary sauces.
19. How do I keep shrimp from overcooking?
Remove it as soon as it turns pink and firm, then add it back just before serving.
20. Can I double this recipe for a crowd?
Yes — use a large pot or Dutch oven and adjust cooking times slightly for volume.
