Shrimp Sausage Cabbage Bowl (Print Version)
Bold shrimp, sausage, and cabbage blend for a colorful, hearty meal over fluffy white rice.
# Ingredients:
→ Seafood
01 -
1 pound large shrimp, peeled and deveined
→ Meat
02 -
12 ounces smoked sausage, sliced into rounds
→ Vegetables
03 -
0.5 head green cabbage, coarsely chopped
04 -
1 small yellow onion, thinly sliced
05 -
1 red bell pepper, chopped
06 -
1 medium carrot, thinly sliced
07 -
3 cloves garlic, finely minced
→ Cooking Fats
08 -
2 tablespoons olive oil or unsalted butter
→ Seasonings
09 -
1 teaspoon paprika
10 -
0.5 teaspoon red pepper flakes, optional
11 -
Salt and freshly ground black pepper, to taste
→ Liquids
12 -
0.5 cup low-sodium chicken broth or water
→ Servings
13 -
Cooked white rice, for serving
# Steps:
01 -
Heat a large skillet over medium heat. Add the sliced smoked sausage and cook, stirring occasionally, until golden and caramelized on both sides. Transfer sausage to a plate and set aside.
02 -
In the same skillet, add olive oil or butter. Sauté the onion, red bell pepper, chopped cabbage, and carrot for about 10 minutes, stirring frequently, until the vegetables are lightly softened. Add the minced garlic and continue to sauté for another minute.
03 -
Sprinkle paprika, red pepper flakes if desired, salt, and black pepper over the vegetables. Pour in chicken broth or water. Stir well and let the mixture simmer uncovered for 5 to 7 minutes, until the cabbage is tender.
04 -
Return the cooked sausage to the skillet. Add the shrimp and gently stir to combine. Cook for 3 to 5 minutes, stirring occasionally, until the shrimp turn pink and are cooked through.
05 -
Spoon the shrimp, sausage, and vegetable mixture over bowls of warm cooked white rice. Serve immediately.
# Notes:
01 -
For optimal flavor, brown the sausage thoroughly to render excess fat and develop deep color.
02 -
Cook shrimp only until just opaque to maintain a tender texture and prevent overcooking.