Step 1: In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon, leaving the rendered fat in the pan. Set the crispy bacon aside.
Step 2: Add the sliced smoked sausage to the skillet and cook until browned on all sides, about 5-7 minutes. Remove the sausage and set aside with the bacon.
Step 3: If there isn't at least 2 tablespoons of fat in the pan, add a little olive oil. Add the diced onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 4: Stir in the chopped green cabbage, paprika, red pepper flakes (if using), salt, and pepper. Cook, stirring occasionally, for 10-15 minutes, or until the cabbage is tender and slightly caramelized.
Step 5: Return the cooked bacon and sausage to the skillet with the cabbage. Add the peeled and deveined shrimp. Cook for 2-4 minutes, stirring, until the shrimp turn pink and opaque. Be careful not to overcook them.
Step 6: Taste and adjust seasonings as needed. Garnish with fresh chopped parsley before serving hot.