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
Scale
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.
