In a large skillet or Dutch oven over medium-high heat, cook the diced bacon until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside on a paper towel, leaving about 2 tablespoons of bacon grease in the pan.

Add the sliced smoked sausage to the same skillet and cook for 5-6 minutes, stirring occasionally, until browned and lightly caramelized. Remove and set aside with the bacon.

Reduce heat to medium and add the diced onion to the skillet. Cook for 3-4 minutes until softened and fragrant. Add minced garlic and cook for 1 minute more, stirring constantly to prevent burning.

Add the chopped cabbage and butter to the skillet. Stir well to coat with the fat and seasonings. Cook for 8-10 minutes, stirring occasionally, until cabbage begins to soften and lighten in color.

Sprinkle Cajun seasoning, paprika, salt, black pepper, and red pepper flakes over the cabbage. Stir thoroughly to distribute seasonings evenly. Add chicken broth to create a light sauce and help soften the cabbage further.

Place the shrimp in the skillet and stir to combine with the cabbage mixture. Cook for 3-4 minutes, stirring occasionally, until shrimp turns pink and opaque throughout. Do not overcook or shrimp will become tough.

Return the cooked bacon and sausage to the skillet and stir well. Simmer for 1-2 minutes to meld all flavors together and heat everything through.

Remove from heat and stir in fresh parsley and lemon juice if using. Taste and adjust seasonings as needed. Serve hot directly from the skillet or transfer to serving bowls.