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Shrimp and Sausage Cabbage Bowl with Rice

A comforting one-pot meal featuring shrimp, smoked sausage, and cabbage served over rice, perfect for weeknight dinners or family gatherings.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500

Ingredients
  

Main Ingredients
  • 1 lb large shrimp, peeled and deveined (thawed if frozen)
  • 12 oz smoked sausage or andouille, sliced see tips for gluten‑free options
  • 1/2 medium green cabbage, cored and thinly sliced about 4–5 cups
  • 1 medium onion, thinly sliced
  • 1 medium red bell pepper, chopped (or 1 cup mixed bell peppers)
  • 1 medium carrot, thinly sliced or julienned
  • 3 cloves garlic, minced
  • 2 tbsp olive oil or butter (or 1 tbsp oil + 1 tbsp butter)
  • 1 tsp smoked paprika (or regular paprika)
  • 1/2 tsp cayenne or red pepper flakes (optional, to taste)
  • 1 tsp dried oregano or Italian seasoning
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup low‑sodium chicken broth or water (use vegetable broth for vegetarian swap)
  • 2 tbsp fresh lemon juice (about 1 lemon)
  • 4 cups cooked white rice, brown rice, or cauliflower rice (for serving)
  • Fresh parsley or green onions, chopped (for garnish)
  • Lemon wedges and hot sauce (optional, for serving)

Method
 

Preparation
  1. Prep everything first — slice the sausage, chop the cabbage and veggies, and have shrimp thawed and patted dry. This dish cooks quickly.
Cooking
  1. Heat a large, heavy skillet or cast‑iron pan over medium heat. Add 1 tbsp oil and the sliced sausage. Cook for 6–8 minutes until browned and a little crispy on the edges. Remove sausage and set aside, leaving rendered fat in the pan.
  2. Add remaining oil/butter to the pan. Add onion, bell pepper, and carrot. Cook for 4–5 minutes until softened. Add garlic and cook for 30–60 seconds until fragrant.
  3. Add the sliced cabbage, smoked paprika, oregano, cayenne/red pepper flakes (if using), salt, and pepper. Toss to combine. Pour in 1/2 cup chicken broth or water, cover, and simmer for 5–7 minutes until the cabbage is tender but still bright. Stir once or twice.
  4. Uncover, return the browned sausage to the pan. Nestle shrimp into the cabbage mixture. Cook for 3–5 minutes more, stirring gently, until shrimp are pink, opaque, and just cooked through (internal temp ~120–125°F). Avoid overcooking.
  5. Stir in lemon juice and taste for seasoning, adding more salt, pepper, or hot sauce as desired. Spoon the cabbage, shrimp, and sausage over warm rice or cauliflower rice. Garnish with parsley or green onions and extra lemon wedges. Enjoy!

Notes

For low-carb/keto, serve over cauliflower rice or shredded sautéed cabbage. Gluten-free options are available with choice of sausage. Store leftovers in airtight containers in the fridge for 3–4 days and freeze separately if needed.