Instructions
Step 1: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add sausage and cook until browned, about 4–5 minutes. Remove and set aside.
Step 2: In the same skillet, add shrimp and season with Cajun seasoning and smoked paprika. Cook 1–2 minutes per side, or until just pink. Remove and set aside.
Step 3: Add onions and bell peppers to the pan and sauté until softened, about 3–4 minutes. Stir in garlic and cook another minute.
Step 4: Add chopped cabbage to the skillet along with chicken broth. Stir well, cover, and simmer for 10–12 minutes, or until cabbage is tender.
Step 5: Return sausage and shrimp to the skillet. Stir everything together and cook for 2–3 more minutes to heat through.
Step 6: Serve hot over a bed of cooked rice. Garnish with additional Cajun seasoning or chopped parsley if desired.
Storage Information
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through. Not recommended for freezing, as cabbage may become mushy upon thawing.
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