Description
A hearty and flavorful Shrimp and Sausage Cabbage Bowl featuring tender shrimp, smoky sausage, and sautéed cabbage seasoned with smoked paprika and garlic spices. This quick and easy stovetop dish is perfect for a satisfying weeknight meal, combining protein and vegetables in a well-seasoned, wholesome bowl.
Ingredients
Proteins
- 1 lb shrimp, peeled and deveined
- 2 sausages (Andouille or your choice), sliced
Vegetables
- 1 small head of cabbage, shredded
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 garlic cloves, minced
Seasonings and Liquids
- 1 tbsp olive oil
- 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
- 1/2 cup chicken broth
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Sausage: Heat the olive oil in a large skillet over medium heat. Add the sausage slices and cook for 4-5 minutes until browned and slightly crispy. Remove the sausage from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the chopped onion and bell pepper. Sauté for 2-3 minutes until softened.
- Add Garlic: Add the minced garlic and cook for another minute until fragrant.
- Cook the Cabbage: Add the shredded cabbage to the skillet and stir well. Season 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 starts to soften.
- 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 the Shrimp: While the cabbage cooks, season shrimp with salt and pepper. In a separate pan, heat a bit of olive oil over medium heat and cook shrimp for 2-3 minutes per side until pink and opaque.
- Combine Ingredients: Add the cooked sausage and shrimp to the skillet with the cabbage. Stir to combine and heat through for 2-3 minutes.
- Serve: Dish out the shrimp and sausage cabbage mixture into bowls and garnish with fresh chopped parsley.
Notes
- You can substitute the Andouille sausage with any smoked or spicy sausage of your choice.
- Adjust the red pepper flakes to your preferred level of heat or omit for a milder dish.
- For a lower sodium option, use low-sodium chicken broth and adjust salt accordingly.
- Serve with a side of rice or crusty bread for a more filling meal.
- Leftovers keep well refrigerated for up to 3 days and can be reheated on the stovetop.
