Keto Spoonful

8🌶️ Creamy Cajun Sausage & Cabbage Skillet: Your New Weeknight Hero

Hey there, foodie friend! Let’s talk about those nights when you’re staring into your fridge like it’s a puzzle—half a cabbage, some lonely sausage links, and that almost-empty cream carton whispering “use me.” That’s exactly how this Creamy Cajun Sausage & Cabbage Skillet was born. No fancy ingredients, no hours at the stove—just big, bold flavor that hugs your soul like a Louisiana sunset.

Picture this: smoky sausage caramelized to perfection, tender cabbage soaking up spicy Cajun magic, and a cream sauce that’ll make you want to lick the pan (no judgment here). The best part? You’re 25 minutes away from a complete meal that dirties exactly one skillet. I’ve made this for picky kids, hungover friends, and even my spice-phobic aunt (shh—I dialed back the heat for her). It’s the culinary equivalent of your favorite worn-in jeans—comfortable, reliable, and always makes you look good.

How a Fridge Cleanout Became My Signature Dish

True story: This recipe started as a “kitchen sink” moment during Mardi Gras season. I’d just come home from a parade, starving, with zero groceries. My fridge revealed: half a cabbage from taco night, leftover andouille from gumbo experiments, and that eternal half-cup of heavy cream that somehow outlives milk’s expiration date.

I threw it all in my trusty cast iron, cranked up the Zydeco playlist, and… magic happened. The cabbage turned sweet and silky, the sausage edges crisped like bacon, and the cream tied it all together with a spicy kick. My roommate wandered in, sniffed the air, and said, “You’re making that again tomorrow, right?” Three years later, it’s still in our weekly rotation—sometimes with extra garlic, sometimes with a splash of beer, but always with that same “heck yeah, I cooked this!” vibe.

Creamy Cajun Sausage & Cabbage Skillet

Print Recipe

This dish came together one night with what I had in the fridge—and now it’s on repeat. Smoky sausage, tender cabbage, and a spicy cream sauce make for a bold, comforting meal that feels like it simmered all day, but takes just minutes. It’s rich, hearty, and totally satisfying, with just one pan to clean!

• Author: MadisonReynolds
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 per serving 1x
• Category: Dinner

Ingredients

Scale 1x2x3x

1 lb smoked sausage, sliced

1 small head of green cabbage, chopped

3 garlic cloves, minced

1 tbsp Cajun seasoning (adjust to taste)

1/2 cup heavy cream

1 tbsp olive oil or butter

Salt & pepper to taste

Instructions

Heat oil in a large skillet over medium heat. Add sausage and cook until browned. Remove and set aside.

In the same skillet, sauté garlic and cabbage for 5–7 minutes until softened.

Stir in Cajun seasoning, salt, pepper, and cooked sausage.

Pour in cream, stir well, and simmer for 2–3 minutes until everything is coated and heated through.

Nutrition

• Calories: ~370 per serving
• Fat: 28g
• Carbohydrates: 9g
• Protein: 17g

🌭 What You’ll Need (And Clever Swaps!)

• 1 lb smoked sausage – Andouille’s my MVP, but kielbasa works! For a lighter twist, try chicken sausage.
• 1 small green cabbage – About 4 cups chopped. No cabbage? Kale or Brussels sprouts slaw mix saves the day.
• 3 garlic cloves – Pro tip: Use the pre-minced jar in a pinch (we’ve all been there).
• 1 tbsp Cajun seasoning – Want control over salt? Make your own blend with paprika, garlic powder, onion powder, oregano, and cayenne.
• 1/2 cup heavy cream – Out of cream? Coconut milk adds a fun tropical twist!
• 1 tbsp olive oil or butter – Bacon fat takes this to flavor town if you’re feeling decadent.

🔥 Let’s Get Sizzling: Your Foolproof Roadmap

Step 1: Heat oil in your largest skillet over medium. Add sausage coins in a single layer—crowd them, and they’ll steam instead of caramelize. Cook 2-3 minutes per side until they’re little crispy moons. Remove to a plate (they’ll finish cooking later).

Chef’s Hack: Deglaze the pan with a splash of broth after removing sausage. Those brown bits = free flavor!

Step 2: In that glorious sausage fat, sauté garlic for 30 seconds until fragrant. Toss in cabbage with a pinch of salt. Stir-fry 5-7 minutes until it wilts and sweetens—you want some golden edges!

Step 3: Party time! Return sausage to the pan. Sprinkle Cajun seasoning evenly—start with 2 tsp if you’re heat-shy. Toss everything like you’re mixing Mardi Gras beads into a crowd.

Step 4: Pour in cream and let it bubble gently for 2-3 minutes. The sauce will thicken slightly and cling to every nook. Taste! Need more kick? Add hot sauce or extra seasoning.

🍽️ Serving It Southern-Style

Slide the whole skillet to the table for that “look what I made!” moment. Serve over:

• Buttery stone-ground grits
• Fluffy white rice to soak up sauce
• Crusty French bread for dipping

Garnish with chopped parsley or green onions for a fresh pop. Sweet iced tea mandatory!

5 Ways to Remix This Recipe

• Keto Version: Swap cabbage for cauliflower rice
• Vegetarian Twist: Use plant-based sausage + add smoked paprika
• Seafood Lover: Add shrimp in the last 2 minutes
• Extra Veg: Throw in bell peppers or zucchini
• Beer Bonus: Deglaze with 1/4 cup lager before adding cream

🧑🍳 Lessons From My Trial & Error

True confession: The first time I made this, I used whipping cream instead of heavy cream. Big mistake—it separated! Learned that heavy cream’s higher fat content is crucial for stability. Another time, I got cocky with the cayenne and had to serve it with yogurt dollops. Live and learn!

❓ Reader Questions I Anticipate

Q: Can I freeze leftovers?
A: The cream sauce might separate upon reheating—best eaten fresh! Stores 3 days fridge.

Q: My cabbage is watery—help!
A: Pat it dry after washing! Excess moisture thins the sauce.

Q: Too spicy for kids?
A: Use mild sausage and reduce Cajun seasoning to 1 tsp.

📊 Nutrition Facts (Per Serving)

Calories: 370 | Fat: 28g | Carbs: 9g | Protein: 17g | Sodium: 890mg