Cajun Shrimp and Sausage Stuffed Cabbage Bowls Tips, FAQ & printable recipe

Tips for success

To keep the cabbage rounds from breaking apart, leave a portion of the tough inner core in each slice. This core holds the leaves together during both the roasting process and the final plating, making the stuffed bowls much easier to handle.

If any outer leaves do fall away during slicing, simply tuck them around the main rounds on the baking sheet to roast alongside them.

Adjust the spice level of the Cajun butter drizzle to suit personal preferences by modifying the amount of Cajun seasoning used. For a milder dish, use a low-sodium seasoning blend, which allows for more spice flavor without making the recipe overly salty.

Adding a squeeze of fresh lemon juice to the melted butter just before drizzling can also brighten the rich, smoky flavors of the dish.

Variations

• Low-Heat Version: Substitute the andouille sausage with mild smoked kielbasa and use a mild Creole seasoning blend to reduce the overall heat.
• Cheese-Topped Bowls: Sprinkle a handful of shredded Monterey Jack or cheddar cheese over the stuffed cabbage bowls during the last two minutes of roasting.
• Rice-Stuffed Bowls: Mix cooked long-grain white rice or cauliflower rice into the skillet filling before stuffing the cabbage cups to create a heartier meal.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freezing is not recommended, as the cabbage will become mushy and the shrimp will lose their tender texture upon thawing.

Reheat

Reheat gently in a 350°F (175°C) oven for 10-15 minutes, or in the microwave on medium power, until heated through to 165°F (74°C).

Allow any leftovers to cool completely at room temperature for no more than two hours before transferring them to an airtight container. Store the stuffed cabbage bowls in a single layer to prevent the filling from spilling out.

They will keep well in the refrigerator for up to three days, though the cabbage may soften slightly over time as it absorbs the savory juices.

The cabbage rounds can be sliced and stored in a sealed container in the refrigerator up to twenty-four hours in advance. Similarly, the bell peppers can be sliced and the sausage prepped ahead of time. When ready to serve, simply roast the cabbage and sear the filling fresh for the best texture and flavor.

Serving ideas

Serve these stuffed cabbage bowls hot, straight from the baking dish, ensuring each portion gets a generous spoonful of the Cajun butter sauce from the bottom of the pan.

A side of fluffy white rice or dirty rice makes an excellent accompaniment, perfect for soaking up the extra spiced butter. For a lighter pairing, a simple green salad with a tangy vinaigrette cuts through the richness of the sausage and butter.

Garnish the finished bowls with a sprinkle of finely chopped fresh parsley or sliced green onions for a pop of color and freshness. A splash of hot sauce on the side allows guests to customize their heat level. This dish pairs beautifully with a cold, crisp lager or a refreshing iced tea to balance the bold, warm spices of the Cajun seasoning.

Frequently asked questions

Recipe card

Cajun Shrimp and Sausage Stuffed Cabbage Bowls

Prep 15 minCook 25 minTotal 40 minServes 4

Ingredients

• 1 large head green cabbage, cut into 4 thick rounds
• 1 lb raw shrimp, peeled and deveined
• 12 oz smoked andouille sausage, sliced
• 1 large bell pepper, sliced
• 4 tbsp unsalted butter
• 1 tbsp Cajun seasoning

Instructions

1. Preheat the oven to 400°F (200°C). Place the green cabbage rounds on a rimmed baking sheet. Roast in the preheated oven for 15 to 20 minutes until the edges are beautifully charred and the centers are tender when pierced with a fork.
2. Heat a large skillet over medium-high heat. Add the sliced smoked andouille sausage and sliced bell pepper. Cook for 5 to 6 minutes, stirring occasionally, until the sausage is browned and crispy on the edges and the peppers are tender-crisp.
3. Add the raw shrimp to the skillet with the sausage and peppers. Sauté for 3 to 4 minutes, stirring frequently, until the shrimp turn completely pink, opaque, and reach a safe internal temperature of 145°F (63°C). Remove the skillet from the heat immediately to prevent the shrimp from overcooking.
4. In a small saucepan or microwave-safe bowl, melt the unsalted butter. Stir in the Cajun seasoning until fully combined and fragrant.
5. Transfer the roasted cabbage rounds to a clear glass baking dish, pressing the centers down slightly to form shallow bowls. Spoon the warm shrimp, sausage, and pepper mixture generously into the center of each cabbage cup. Drizzle the warm Cajun seasoning butter sauce evenly over the stuffed cabbage bowls just before serving.

Contains: crustaceans, milk

Estimated nutrition per serving

Calories

560

Protein

37 g

Carbohydrates

15 g

Fat

39 g

Fiber

4 g

Sugar

6 g

Sodium

980 mg

Automatic estimate from the ingredient list, not laboratory-verified.