Step 1: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add sliced smoked sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove sausage with a slotted spoon and set aside, leaving rendered fat in the pan.
Step 2: Add sliced onion to the skillet and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for another minute until fragrant.
Step 3: Add the thinly sliced green cabbage to the skillet. Season with smoked paprika, Cajun seasoning, salt, and black pepper. Pour in the chicken or vegetable broth. Cover the skillet and let the cabbage cook down, stirring occasionally, for 8-10 minutes, or until tender-crisp.
Step 4: Uncover, increase heat slightly, and cook, stirring frequently, until any remaining liquid evaporates and the cabbage begins to caramelize and get slightly crispy edges, about 5-7 minutes.
Step 5: Return the cooked sausage to the pan. Add the peeled and deveined shrimp. Cook, stirring occasionally, for 2-4 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook the shrimp.
Step 6: Taste and adjust seasonings as needed. Serve immediately, garnished with fresh parsley if desired.