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Cajun Cabbage with Shrimp and Sausage Recipe

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4.2 from 8 reviews

This Cajun Cabbage with Shrimp and Sausage is a hearty, flavorful dish blending spicy andouille sausage, tender shrimp, and tenderized cabbage all cooked and infused with bold Cajun seasonings. It is a one-pan meal perfect for a satisfying dinner with a balance of protein and veggies, featuring a delightful mix of textures and a smoky, spicy depth from the seasonings and smoked paprika.

Ingredients

Meat and Seafood

  • 1 lb andouille sausage sliced into rounds or half moons
  • 1 lb shrimp peeled and deveined

Vegetables

  • 1 large head of cabbage shredded (about 6 cups)
  • 1 large onion chopped
  • 1 bell pepper chopped (red, green, or yellow)
  • 1 tablespoon garlic paste or 4 cloves garlic, minced
  • 1 tablespoon fresh parsley chopped (optional, for garnish)

Seasonings and Others

  • 1 tablespoon all-purpose seasoning (AP seasoning)
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1 tablespoon buttery garlic pepper seasoning or regular garlic pepper seasoning
  • 1 teaspoon chicken bouillon powder
  • 2 tablespoons olive oil
  • Salt and freshly cracked black pepper to taste
  • ¼ cup chicken broth or water

Instructions

  1. Prepare the Ingredients: Start by slicing the andouille sausage into rounds and chopping the onion and bell pepper. Shred the cabbage finely, and if using fresh garlic, mince it or prepare garlic paste. Peel and devein the shrimp, leaving tails on if desired. Ensure all veggies are chopped to a consistent size for even cooking.
  2. Sauté the Andouille Sausage: Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the sausage pieces and cook until browned and crispy, about 5-7 minutes. Remove sausage and set aside.
  3. Cook the Shrimp: Season the shrimp with Cajun seasoning, then add them to the skillet in the rendered sausage fat. Cook until shrimp are mostly done and pink, then remove and set aside with the sausage.
  4. Cook the Vegetables: Add another tablespoon of olive oil to the skillet if needed. Sauté the chopped onion and bell pepper for 3-4 minutes until softened and slightly caramelized. Add the garlic paste or minced garlic and sauté for an additional 1-2 minutes until fragrant.
  5. Season the Vegetables: Sprinkle in all-purpose seasoning, Cajun seasoning, smoked paprika, buttery garlic pepper seasoning, and chicken bouillon powder. Stir well to coat and cook for 1-2 minutes to allow the spices to bloom and infuse the veggies.
  6. Add the Cabbage: Stir in the shredded cabbage thoroughly with the spiced vegetables. Pour in ¼ cup chicken broth or water, cover the skillet, and cook for 10-12 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp.
  7. Add Shrimp and Sausage Back: Return the cooked sausage and shrimp to the skillet, nestling them into the cabbage mixture. Cook an additional 4-5 minutes until shrimp are fully cooked and pink. Add more broth if needed to keep moist and prevent sticking.
  8. Taste and Adjust Seasoning: Sample the dish and add more Cajun seasoning, salt, cayenne, or red pepper flakes to adjust for preferred spice and flavor.
  9. Serve and Garnish: Remove from heat and garnish with freshly chopped parsley for freshness and color. Serve warm as a standalone meal or with sides like cornbread or rice.

Notes

  • Adjust the spice level by modifying the amount of Cajun seasoning or adding cayenne pepper for extra heat.
  • This dish works great as a complete meal but pairs well with cornbread, rice, or a green salad.
  • Leftovers reheat well either on the stovetop or in the microwave for next-day meals.
  • To increase nutrition and variety, add extra vegetables such as zucchini, okra, or tomatoes.

Find it online: https://marthatasty.com/cajun-cabbage-with-shrimp-and-sausage-recipe/