Southern Style Smothered Cabbage with Andouille and Shrimp

I’m a lover of traditionally cooked steamed cabbage but this took the cake on flavor. The multi-colored bell peppers, yellow onions and andouille sausage took the flavor up a notch. The shrimp was just icing on the cake.  View the instagram reel here!

Ingredients
1 head of cabbage (sliced thinly)
1 red bell pepper (sliced thinly)
1 yellow bell pepper (sliced thinly)
1 red bell pepper (sliced thinly)
1 orange bell pepper (sliced thinly)
1 large yellow onion (sliced thinly)
7-8 slices of bacon (chopped)
1 lb of andouille sausage (sliced)
2 lbs of shrimp (peeled and deveined)
Lemon pepper (to taste)
Old Bay (to taste)
Smoked Paprika (to taste)
Slap Ya Mama Seasoning (to taste)
Onion Powder (to taste)
Garlic Powder (to taste)
Black Pepper (to taste)
Directions:

1. In a large, heavy bottomed pot or skillet on medium-high heat, saute the sausage and bacon.
2. Once the meat is browned, remove it from the pot and set aside.​
3.  Season the shrimp with dry seasonings, to taste.
4. Add the shrimp to the same pot and saute for 1 minute.
5. Remove the shrimp and set them aside.
6. Add the sliced veggies to the pot.
7. Saute the fresh veggies for 2-3 minutes or until softened.
8. Add the sliced cabbage and mix well with the sautéed veggies. 
9. Add about a 1/4 cup of water if you notice the cabbage is starting to stick.
10. Season to taste with all of the dried seasonings except for Old Bay.
11. Cover and allow to smother for 10-15 mins.  (Depending on the desired level of softness).
12. Uncover and add the meat and seafood back in.
13. Stir to mix well.
14. Cover and cook for 5 more minutes.

​Serve as a side dish or over rice for a full meal!