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Loaded Cajun shrimp and smoked sausage tucked into roasted cabbage cups in a blue baking dish

Loaded Cajun Shrimp & Sausage Stuffed Cabbage

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Course: Dinner, Main Course
Cuisine: American, Cajun
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp peeled and deveined
  • 12 oz smoked sausage sliced
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 small onion diced
  • 1 small red bell pepper diced
  • 2 celery stalks diced
  • 3 garlic cloves minced
  • 1 tsp Cajun seasoning
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • Salt and black pepper to taste
  • ¼ cup chicken broth
  • 2 tbsp chopped green onions
  • 2 tbsp chopped parsley
  • 1 large green cabbage

Method
 

  1. Preheat the oven to 400°F and lightly grease a baking dish. Remove the cabbage core and cut the cabbage into 6 thick wedges, keeping the base intact. Arrange in the dish, drizzle with olive oil, and season with salt and pepper.
  2. Roast for 20 minutes until slightly tender and lightly browned.
  3. Melt the butter in a skillet over medium-high heat. Brown the sliced sausage for 4–5 minutes, then set aside.
  4. In the same skillet, sauté the onion, red bell pepper, and celery until softened. Add the garlic and cook for 30 seconds.
  5. Add the shrimp, Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper. Cook just until the shrimp turn pink.
  6. Return the sausage to the skillet, pour in the chicken broth, and simmer for 2 minutes.
  7. Gently separate the center leaves of each roasted cabbage wedge to form a pocket. Generously spoon in the shrimp and sausage filling.
  8. Bake for another 10–12 minutes until hot and lightly caramelized. Finish with green onions and parsley.

Notes

Chef’s Tip: Keep the shrimp slightly underdone during the skillet stage since they’ll continue cooking in the oven.