Wash the green cabbage and remove the damaged outer leaves. Cut it into quarters, then remove the tough core and chop into bite-sized pieces.

Thinly slice the red cabbage and bell peppers after washing them and removing the seeds. Slice the yellow onion and mince the garlic cloves finely.

Set all these vibrant ingredients aside.

Rinse the shrimp under cold water and pat them completely dry with paper towels.

In a medium mixing bowl, combine the cleaned shrimp with half the Cajun seasoning, smoked paprika, and garlic powder. Toss gently.

Heat a large cast iron skillet over medium-high heat for a few minutes. Add 1 tablespoon of olive oil and let it heat.

Add the sliced smoked beef sausage. Cook for 4 to 5 minutes, stirring occasionally, until it is browned.

Transfer the cooked sausage to a clean plate to keep it warm.

In the same skillet, add another tablespoon of olive oil and place the seasoned shrimp into the hot skillet.

Cook for about 2 minutes on one side, then flip to cook for another 1 to 2 minutes until they turn pink and opaque.

Transfer the cooked shrimp to a separate plate.

Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the sliced yellow onion and cook for about 3 minutes.

Add the sliced red, green, and yellow bell peppers and continue cooking for 4 minutes.

Add the minced garlic to the skillet and cook for 1 minute.

Gradually add the chopped green cabbage in several batches.

Mix in the sliced red cabbage and all the spices to coat.

Pour in the Worcestershire sauce, soy sauce, and chicken broth. Stir gently.

Cover the skillet with a tight-fitting lid and cook for 8 to 10 minutes on medium-low.

Remove the lid and stir the mixture, allowing it to cook uncovered for another 5 minutes.

Add the unsalted butter, stirring until melted, and return the sausage to the skillet.

Gently fold the cooked shrimp back into the mixture.

Cook for another 1 to 2 minutes until everything is heated throughout.

If desired, sprinkle crushed red pepper flakes on top and drizzle fresh lemon juice over the dish.

Taste and adjust the seasoning before serving.

Remove from heat and sprinkle with freshly chopped parsley.

Let it rest for 2 minutes before serving hot.