Start by prepping your ingredients.

Slice the andouille sausage into rounds, chop the onion and bell pepper, and shred the cabbage.

If you're using fresh garlic, mince it finely or use garlic paste for an easy shortcut.

Also, peel and devein your shrimp, leaving the tails on if you prefer a more elegant presentation.

Chop the veggies to your desired size - I prefer mine to be similar in size to my cabbage.

In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.

Add the sliced andouille sausage and sauté until browned and crispy, about 5-7 minutes.

Once browned, remove the sausage from the pan and set aside.

Season your shrimp with Cajun Seasoning.

Once the sausage is perfectly seared and golden brown - remove it with a slotted spoon.

Add the srhimp and cook in the sausage fat. Once the shrimp are mostly cooked, remove them and set aside.

In the same skillet, add 1 tablespoon of olive oil (or a little more if needed).

Add the chopped onion and bell pepper and sauté for 3-4 minutes, until softened and slightly caramelized.

Add the garlic paste (or minced garlic) and cook for an additional 1-2 minutes, until fragrant.

Sprinkle in the AP seasoning, Cajun seasoning, smoked paprika, buttery garlic pepper seasoning, and chicken bouillon powder.

Stir to coat the vegetables and let the spices bloom in the heat for 1-2 minutes. This will infuse the entire dish with flavor.

Add the shredded cabbage to the skillet, stirring well to combine with the spices and vegetables. The cabbage will wilt down as it cooks, so don’t worry if it looks like a lot at first.

Pour in ¼ cup of chicken broth (or water) to help create some steam and soften the cabbage.

Cover and cook for about 10-12 minutes, stirring occasionally.

The cabbage should become tender and slightly caramelized, but still have a bit of bite.

Once the cabbage is tender, add the cooked andouille sausage back into the skillet.

Then, add the shrimp, making sure to nestle them into the cabbage mixture.

Cook for an additional 4-5 minutes, until the shrimp turns pink and is fully cooked through.

If necessary, add a splash more broth or water to prevent sticking and keep everything moist.

Give the dish a taste and adjust the seasoning as needed.

You may want to add more Cajun seasoning or salt, depending on your preferences. For extra heat, feel free to sprinkle in a pinch of cayenne pepper or red pepper flakes.

Once the shrimp is cooked through and the flavors have melded together, remove the skillet from the heat.

Garnish with freshly chopped parsley for a pop of color and freshness.