Cajun Smothered Cabbage with Shrimp and Sausage
This one-pan Cajun smothered cabbage combines tender cabbage, succulent shrimp, and crispy smoked sausage in a savory thickened sauce, ready in under 30 minutes and served over rice.
This one-pan Cajun smothered cabbage combines tender cabbage, succulent shrimp, and crispy smoked sausage in a savory thickened sauce, ready in under 30 minutes and served over rice.
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Prepare all vegetables: thinly slice the bell peppers and red onion, finely chop the broccoli, mince the garlic, and thinly slice the cabbage.
Dice the smoked sausage into small cubes.
In a mixing bowl, season the shrimp with salt, pepper, garlic powder, and Cajun seasoning. Toss to coat evenly.
Heat vegetable oil in a large skillet over medium-high heat. Add the diced sausage and cook until browned and crispy, about 4-5 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.
Add the seasoned shrimp to the same skillet in a single layer. Cook for 1-2 minutes per side until pink and opaque. Do not overcook. Remove from the skillet and set aside.
Add the sliced bell peppers, red onion, and chopped broccoli to the skillet. Sauté for 3-4 minutes until they begin to soften.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced cabbage to the skillet, followed by the water and chicken bouillon powder. Stir everything together.
Return the cooked sausage to the skillet. Stir to combine, then cover and let it cook for 5-7 minutes, allowing the cabbage to wilt and become tender.
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the skillet and stir continuously until the sauce thickens.
Reduce the heat to low and add the cooked shrimp back to the skillet. Gently fold everything together until combined and the shrimp are heated through.
Serve immediately over a bed of cooked white rice.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of water if the sauce has thickened too much.
Yes. Prepare and store the cooked dish in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water to restore sauce consistency.
Cook shrimp 1–2 minutes per side until just pink and opaque, then remove immediately. Add it back at the end (step 11) only to heat through, not to cook further.
Yes, thaw completely and pat dry before seasoning. This prevents excess moisture in the pan and ensures even cooking.
Substitute 1 cup chicken broth for the water and bouillon, reducing liquid to keep the sauce consistency the same.
Yes. Double all ingredients and use a larger skillet or Dutch oven. Extend wilting time (step 9) to 7–10 minutes and adjust cornstarch slurry proportionally to thicken the larger volume.
