There is something incredibly comforting and vibrant about this Shrimp and Sausage Cabbage Bowl Recipe that makes it an absolute favorite for weeknight dinners or casual gatherings. Combining succulent shrimp, spicy sausage, and tender cabbage with a medley of spices creates layers of flavor that dance on your palate. This dish is not only bursting with bold, smoky, and slightly spicy notes but also brings a wonderful balance of textures — from the crunch of fresh cabbage to the juicy bite of perfectly cooked shrimp. I promise once you try this recipe, it will quickly become a staple in your cooking rotation!
Ingredients You’ll Need
For this Shrimp and Sausage Cabbage Bowl Recipe, each ingredient plays a crucial role in creating the perfect harmony of taste and texture. The selection is simple but powerful, ensuring that every bite is a delightful experience.
- 1 lb shrimp, peeled and deveined: Choose fresh or thawed shrimp for the best juicy and tender seafood flavor.
- 2 sausages (Andouille or your choice), sliced: Adds a spicy, smoky punch that perfectly complements the shrimp.
- 1 small head of cabbage, shredded: Provides a crisp texture and subtle earthiness that balances the richness of the proteins.
- 1 tbsp olive oil: For sautéing and enhancing the overall flavor with a touch of richness.
- 1 onion, chopped: Adds a natural sweetness and depth to the base of the dish.
- 2 garlic cloves, minced: Brings aromatic warmth and a hint of spicy sharpness.
- 1 bell pepper, chopped: Offers a fresh, slightly sweet crunch and vibrant color.
- 1 tsp smoked paprika: Infuses the dish with smoky complexity and a mild heat.
- 1/2 tsp garlic powder: Enhances the garlicky flavor in a subtle way.
- 1/2 tsp onion powder: Boosts the savory, umami notes.
- 1/2 tsp red pepper flakes (optional): Adds a spicy kick if you like a bit of heat.
- Salt and pepper to taste: Essential for balancing and highlighting all the flavors.
- 1/2 cup chicken broth: Helps tenderize the cabbage and brings all the ingredients together with added moisture.
- Fresh parsley, chopped (for garnish): Adds a bright, fresh finish and a lovely pop of green color.
How to Make Shrimp and Sausage Cabbage Bowl Recipe
Step 1: Brown the Sausage
Begin by heating olive oil in a large skillet over medium heat. Add the sliced sausage and cook for 4 to 5 minutes until they’re beautifully browned and just a little crispy around the edges. This step releases those rich, smoky flavors that will elevate the entire dish. Once ready, set the sausage aside to keep warm.
Step 2: Sauté the Aromatics
In the same skillet, toss in the chopped onion and bell pepper. Sauté for 2 to 3 minutes until they soften and start to release their natural sweetness. Then, stir in the minced garlic and cook for one more minute until it’s fragrant — this builds a delicious foundation of flavor.
Step 3: Cook the Cabbage with Seasonings
Now it’s time for the star vegetable. Add the shredded cabbage and stir everything together. Sprinkle in the smoked paprika, garlic powder, onion powder, red pepper flakes (if using), and a good pinch of salt and pepper. Cook for about 5 minutes, stirring occasionally so the cabbage softens just right while soaking up all those lovely spices.
Step 4: Simmer with Chicken Broth
Pour in the chicken broth to add moisture and depth, then cover the skillet. Let everything simmer for 5 to 7 minutes, allowing the cabbage to become tender while most of the liquid absorbs. This step makes the cabbage lush but still slightly crisp, maintaining its wonderful texture.
Step 5: Cook the Shrimp
While the cabbage simmers, season the shrimp with salt and pepper. Heat a bit of olive oil in a separate pan over medium heat, then cook the shrimp for approximately 2 to 3 minutes on each side until they turn a gorgeous pink and become opaque. This quick cooking keeps the shrimp juicy and tender, the perfect counterpoint to the spiced sausage.
Step 6: Combine and Heat Through
Add the cooked sausage and shrimp back to the skillet with the cabbage. Give everything a good stir so all the flavors mingle and the mixture heats through for 2 to 3 minutes. This final step ties all the elements together and ensures every bite is packed with savory goodness.
How to Serve Shrimp and Sausage Cabbage Bowl Recipe
Garnishes
Garnishing is where you can add that fresh burst and pretty finish. Sprinkle freshly chopped parsley right before serving—it adds a lovely herbal brightness that keeps the dish tasting fresh and vibrant. If you want an extra kick, a squeeze of lemon juice on top really awakens the flavors.
Side Dishes
This shrimp and sausage cabbage bowl pairs beautifully with simple sides like steamed rice or crusty bread to soak up all the flavorful juices. For a lighter option, consider serving it alongside a crisp garden salad or some roasted vegetables, which bring extra color and nutrients to the meal.
Creative Ways to Present
Looking for a fun twist? Serve this Shrimp and Sausage Cabbage Bowl Recipe in edible bowls made from hollowed bell peppers or butter lettuce leaves for an eye-catching appetizer. Alternatively, pile the mixture on top of toasted baguette slices for a tasty crostini that’s perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
Leftover shrimp and sausage cabbage can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it a great option for next-day lunches or quick dinners.
Freezing
If you want to freeze this dish, let it cool completely before transferring it into a freezer-safe container. It will keep well for up to 2 months. Keep in mind that the texture of the cabbage might soften slightly upon thawing, but the flavors remain delicious.
Reheating
To reheat, gently warm the leftovers in a skillet over medium-low heat, stirring occasionally, until heated through. Avoid microwaving at high heat to preserve the shrimp’s tenderness and cabbage’s slight crunchiness as much as possible.
FAQs
Can I use a different type of sausage for the Shrimp and Sausage Cabbage Bowl Recipe?
Absolutely! While Andouille sausage brings a smoky, spicy flavor, you can swap in kielbasa, chorizo, or even a milder smoked sausage depending on your preference. Each choice will add its own unique twist to the dish.
Is it possible to make the Shrimp and Sausage Cabbage Bowl Recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you check that your sausage and chicken broth do not contain any gluten additives or fillers.
Can I prepare this dish vegetarian or vegan?
You can easily adapt it by swapping shrimp with firm tofu or mushrooms and using plant-based sausage alternatives. Substitute chicken broth with vegetable broth and make sure the seasonings suit your taste.
What if I don’t have smoked paprika?
No worries! You can replace smoked paprika with regular paprika or a combination of paprika and a tiny bit of cumin to mimic that smoky note.
How do I know when the shrimp is perfectly cooked?
When shrimp turn pink and opaque throughout with no translucent centers, they’re done. Overcooking can make them tough, so keep a close eye and cook quickly over medium heat.
Final Thoughts
This Shrimp and Sausage Cabbage Bowl Recipe is a fantastic way to enjoy a hearty, flavorful meal that is surprisingly simple to prepare. The combination of fresh ingredients and bold spices creates a comforting dish that feels special every time. I encourage you to give it a try and watch it become a beloved recipe you turn to again and again.
Print
Shrimp and Sausage Cabbage Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Shrimp and Sausage Cabbage Bowl is a flavorful and hearty dish that combines succulent shrimp, smoky sausage, and tender cabbage cooked with aromatic spices. Ready in just 30 minutes, it’s an easy skillet meal perfect for weeknight dinners that brings a comforting and colorful mix of protein and vegetables all in one bowl.
Ingredients
Proteins
- 1 lb shrimp, peeled and deveined
- 2 sausages (Andouille or your choice), sliced
Vegetables and Aromatics
- 1 small head of cabbage, shredded
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, chopped
Spices and Seasonings
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
Liquids and Oils
- 1 tbsp olive oil
- 1/2 cup chicken broth
Garnish
- Fresh parsley, chopped
Instructions
- Cook the Sausage: Heat the olive oil in a large skillet over medium heat. Add the sliced sausage and cook for 4-5 minutes until browned and slightly crispy. Remove the sausage from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the chopped onion and bell pepper. Sauté for 2-3 minutes until softened.
- Add Garlic: Add the minced garlic to the skillet and cook for an additional minute until fragrant.
- Cook the Cabbage: Stir in the shredded cabbage with smoked paprika, garlic powder, onion powder, red pepper flakes (if using), salt, and pepper. Cook for about 5 minutes, stirring occasionally until the cabbage softens.
- Simmer with Broth: Pour in the chicken broth, stir to combine, then cover the skillet. Let the cabbage cook for 5-7 minutes until tender and most of the liquid is absorbed.
- Cook Shrimp: While the cabbage simmers, season the shrimp with salt and pepper. Heat a little olive oil in a separate pan over medium heat and cook the shrimp for 2-3 minutes per side until pink and opaque.
- Combine and Heat Through: Add the cooked sausage and shrimp back into the skillet with the cabbage. Stir everything together and cook for 2-3 minutes until heated through.
- Serve: Divide the shrimp and sausage cabbage mixture into bowls and garnish with fresh chopped parsley. Serve immediately.
Notes
- Using Andouille sausage adds a nice smoky flavor but feel free to substitute with your favorite spicy or smoked sausage.
- Adjust red pepper flakes based on your desired spice level or omit for a milder dish.
- For a low-carb option, this recipe is naturally low in carbohydrates thanks to the cabbage base.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stove.
