Keto TikTok Cajun Sausage Cabbage Alfredo

Keto TikTok Cajun Sausage Cabbage Alfredo — andouille sausage, green cabbage, butter, onion, Cajun seasoning, heavy cream, and grated Parmesan come together in one creamy, low-carb skillet.

Meet Your New Weeknight Crush: Keto TikTok Cajun Sausage Cabbage Alfredo

Think “viral TikTok comfort food,” but make it keto and wildly weeknight-friendly. This cozy skillet layers smoky andouille, tender ribbons of sautéed cabbage (our no-pasta “noodles”), and a lush Cajun-spiked Alfredo that clings to every bite. It’s versatile enough for meal prep, customizable from mild to feisty, and fast enough to pull off between homework checks and that last email. Ready to stir, swirl, and fall in love?

Ingredient Notes

• Andouille sausage: Classic Cajun smoke and snap. Sub kielbasa or turkey sausage if preferred. Crumble style also works.
• Green cabbage: Core removed, thinly sliced. Savoy works in a pinch; red cabbage looks pretty but tints the sauce.
• Butter + olive oil: Oil for searing; butter for that glossy Alfredo finish.
• Onion: Yellow for sweetness; shallot if you want fancy. Add 1–2 cloves garlic for extra aroma.
• Cajun seasoning: Store-bought or homemade; check salt level and heat. Start modest; you can always add more.
• Heavy cream: Full-fat yields the silkiest sauce. Half-and-half can split—reduce heat and add slowly if you use it.
• Parmesan: Finely grated (microplane) melts best. Real Parmigiano Reggiano = best flavor. Add a spoon of cream cheese for ultra-lush texture (optional).
• Finishers: Lemon zest for brightness, parsley for freshness, and a pinch of red pepper flakes for kick.

How To Make Keto TikTok Cajun Sausage Cabbage Alfredo

1. Sear the sausage. Heat a large skillet over medium-high. Add a slick of olive oil and sear sliced andouille until browned on both sides. Scoop to a plate (leave drippings).
2. Sauté aromatics. Drop heat to medium, add butter, then onion (and garlic if using). Cook until soft and fragrant, 3–4 minutes, scraping up the fond.
3. Wilt the cabbage. Add sliced cabbage and a generous pinch of salt. Toss until it just begins to soften and release steam, 4–6 minutes.
4. Season & cream. Sprinkle in Cajun seasoning. Pour in heavy cream and stir. Simmer gently (not a rolling boil) until the cabbage is tender-crisp and the sauce thickens slightly, 4–5 minutes.
5. Emulsify the cheese. Reduce heat to low. Stir in finely grated Parmesan by handfuls, letting each addition melt before the next. If it looks too thick, loosen with a splash of cream or stock.
6. Finish & serve. Return sausage (and any juices) to the pan. Toss to coat. Taste, adjust salt/heat, add lemon zest/parsley, and serve hot.

Pro Tips

• Stop the split: Keep heat low when adding Parmesan. If sauce looks greasy, whisk in a tablespoon of cold cream or a knob of butter off heat to bring it back.
• Mind the moisture: Cabbage can weep. Salt it lightly when it hits the pan and cook off excess liquid before creaming for a sauce that clings.
• Extra silky: A tablespoon of cream cheese melts in for a plush, steakhouse-style Alfredo.
• Thicker, faster: A tiny pinch of xanthan gum (⅛ tsp) whisked in off heat thickens without flour.
• Heat control: Use a mild Cajun blend if serving kids; add cayenne at the end for adults.

Storage & Reheating

• Fridge: 3–4 days in an airtight container. The sauce firms up (normal!).
• Reheat (stovetop): Low heat with a splash of cream or broth, stirring gently until glossy.
• Reheat (microwave): 50–60% power in 45-second bursts, stirring between rounds.
• Freezer: Possible up to 2 months, but dairy sauces can separate. Reheat gently and finish with fresh Parmesan.
• Leftover glow-ups: Spoon into spaghetti-squash boats or top with mozzarella and broil for a bubbly “Alfredo bake.”

Variations & Substitutions

• Milder or spicier: Swap andouille for kielbasa (mild) or add extra cayenne (spicy).
• Protein swap: Blackened chicken, shrimp, or rotisserie chicken all play nicely with Cajun Alfredo.
• Veggie boost: Bell peppers or mushrooms sautéed with the onions add sweetness and umami.
• Dairy-free option: Use coconut cream + a dairy-free Parmesan alternative and finish with nutritional yeast for depth.
• Gluten-free by default: No flour here—just confirm your sausage and seasoning are GF.
• Noodle vibes: Stir in Palmini or zucchini noodles during the last minute for extra twirl-ability.

If “quick, creamy, and unapologetically satisfying” is your dinner love language, this Keto TikTok Cajun Sausage Cabbage Alfredo speaks it fluently. It’s the kind of skillet that makes Tuesday feel like a celebration—no pasta required.

Keto TikTok Cajun Sausage Cabbage Alfredo

Keto TikTok Cajun Sausage Cabbage Alfredo: smoky andouille, tender cabbage “noodles,” and a creamy Cajun Alfredo—one-pan, 30-minute, low-carb comfort with easy dairy-free and gluten-free options.

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Course: Main Course

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

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Ingredients

  

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• ▢ 1 tablespoon olive oil
• ▢ 14 ounces Andouille sausage sliced into rounds
• ▢ 6 tablespoons unsalted butter divided
• ▢ ½ medium onion finely chopped
• ▢ 3 teaspoons Cajun seasoning adjust to taste
• ▢ 5 cups green cabbage chopped into bite-sized pieces
• ▢ 1 cup heavy cream
• ▢ ½ cup freshly grated Parmesan cheese
• ▢ Salt and black pepper to taste optional
• ▢ Fresh parsley for garnish optional

Instructions

• Heat the olive oil in a large, deep skillet over medium-high heat until shimmering
• Add the sliced Andouille sausage to the hot oil and cook for 3-4 minutes, turning occasionally, until browned on both sides
• Once browned, transfer the sausage to a plate lined with paper towels and set aside
• Reduce the heat to medium and add 2 tablespoons of butter to the same skillet
• When the butter has melted, add the chopped onion to the skillet
• Sauté the onion for 4-5 minutes, stirring occasionally, until softened and translucent
• Add the remaining 4 tablespoons of butter to the skillet
• Once melted, add the chopped cabbage and stir to coat with the butter
• Sprinkle the Cajun seasoning evenly over the cabbage mixture and stir to distribute
• Cook the cabbage for 3-4 minutes, stirring occasionally, until it begins to soften
• Pour the heavy cream into the skillet and stir to combine with the cabbage mixture
• Cover the skillet with a lid and reduce heat to medium-low
• Allow the mixture to simmer for 8-10 minutes, or until the cabbage is tender but still has some texture
• Remove the lid and add the grated Parmesan cheese
• Stir continuously until the cheese has melted completely and the sauce has thickened
• Return the cooked sausage to the skillet and gently fold it into the creamy cabbage mixture
• Allow everything to heat through for 2-3 minutes
• Taste and adjust seasoning with salt and pepper if needed
• Garnish with fresh chopped parsley if desired and serve hot

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