Shrimp Sausage Cabbage Bowl

Savory and satisfying this Shrimp Sausage Cabbage Bowl is a weeknight gift for anyone craving bold flavor with minimal fuss A blend of shrimps sweet smokiness cabbage earthiness and a kiss of heat makes this onepan meal a favorite for both busy evenings and relaxed weekends

I first made this dish to clean out my fridge and it instantly became a request in my house My family loves piling the savory mixture over fluffy rice and coming back for seconds

Ingredients

• Large shrimp: look for firm flesh and bright color wildcaught offers the best flavor
• Smoked sausage: choose your favorite variety for richness I prefer andouille for extra smokiness
• Green cabbage: adds crunch and mild sweetness pick heavy tight heads
• Small onion: forms the aromatic base yellow onions are classic
• Red bell pepper: brings sweetness and color opt for ones with shiny unblemished skins
• Carrot: offers earthiness and subtle sweetness choose firm vibrant carrots
• Garlic: amplifies savoriness fresher cloves taste milder and stronger
• Olive oil or butter: enhances flavor and ensures a silky sauté use extra virgin olive oil for fruitiness
• Paprika: gives richness and subtle warmth Hungarian paprika is more robust
• Red pepper flakes: add heat adjust quantity for your spice preference
• Salt and black pepper: to balance and lift all the flavors
• Chicken broth or water: creates a light sauce choose low sodium for better control
• White rice: a fluffy bed to catch all the juices longgrain works beautifully

Instructions

Brown the Sausage:

Slice the sausage into thin coins and add to a wide skillet set over medium heat Cook for five to seven minutes until the edges are deeply browned and aromatic Stir occasionally to ensure even coloring then use a slotted spoon to transfer to a plate This step renders flavorful fat that will coat the vegetables

Sauté the Vegetables:

Keep the sausage drippings in the pan and add olive oil or butter Add chopped onion diced red pepper thinly sliced cabbage and sliced carrot Stir to coat with fat Cook uncovered for ten minutes stirring every couple of minutes until veggies turn tender and sweet This slow sauté coaxes out natural sugars and packs flavor into every bite Add minced garlic last and cook until fragrant about one minute

Season and Simmer:

Sprinkle in paprika and red pepper flakes plus a generous pinch of salt and pepper Stir for thirty seconds to toast spices and deepen the flavors Pour in chicken broth or water and scrape any browned bits from the skillet for added taste Simmer for five to seven minutes until the cabbage softens and the mixture glistens with a light sauce

Add Shrimp and Sausage:

Return the browned sausage to the skillet Scatter cleaned peeled shrimp over the vegetables Push shrimp gently into the mixture so all touch the pan Cover and cook for three to five minutes until shrimp turn opaque pink and curl slightly Avoid overcooking which makes shrimp rubbery Taste and adjust seasonings

Serve Over Rice:

Mound generous spoonfuls of the shrimp sausage cabbage mixture over warm rice The juices soak in and create a comforting complete meal

There is something magical about how sweet sautéed cabbage mixes with plump shrimp and sausage My favorite memory is making this after a long family hike and everyone raved about the rich aroma that filled our kitchen Fresh paprika always reminds me of my grandmother’s pantry

Storage Tips

Let leftovers cool to room temperature then store in an airtight container in the refrigerator It keeps well for up to three days If you are making in advance hold off on adding shrimp until reheating so they stay juicy Reheat gently in a skillet to prevent overcooking

Ingredient Substitutions

No shrimp or sausage Try diced chicken or skip meat for a vegetarian version using extra veggies and smoked paprika Vegans can use plantbased sausage and replace broth with vegetable stock Swap rice for quinoa or cauliflower rice for a lowcarb twist

Serving Suggestions

Garnish with a squeeze of fresh lemon or a handful of chopped parsley for brightness For extra heat serve with your favorite hot sauce It goes well with crusty bread or a crisp green salad on the side

Cultural Historical Context

Shrimp sausage and cabbage are classic comfort ingredients throughout the American South and many European kitchens This dish is inspired by Louisiana’s love for smoky sausage and seafood paired with the homey feel of sautéed cabbage Every spoonful feels like a blend of culinary traditions

Seasonal Adaptations

In spring swap carrots for thin green beans or snap peas In summer use sweet corn and yellow squash to brighten the bowl In winter add cubed sweet potatoes for heartiness

Friends have told me this recipe helped them impress guests at a potluck The savory aroma brings everyone to the kitchen before dinner is even served

Recipe FAQs

→ What shrimp size is best for this bowl?

Large shrimp work well, offering a firm bite and quick cooking without turning rubbery. Be sure to peel and devein before cooking.

→ Can I substitute another type of sausage?

Yes, smoked chicken or turkey sausage can be used for a lighter flavor, or andouille for added spice.

→ What else can I serve this with instead of rice?

Try quinoa, cauliflower rice, or even noodles to soak up the savory broth and vegetables.

→ Is this bowl spicy?

It's mildly spicy due to red pepper flakes. Adjust the amount or omit entirely for a milder dish.

→ How do I keep the shrimp from overcooking?

Add shrimp at the end and cook just until pink. They finish quickly and stay tender if not overdone.