Shrimp and Sausage Cabbage Bowl-A One-Pan Wonder That’s Bold, Balanced, and Naturally Gluten-Free

Introduction

This Shrimp and Sausage Cabbage Bowl is a rustic, soul-warming dish that brings together smoky sausage, juicy shrimp, and tender cabbage in one skillet. It’s a low-carb powerhouse that’s rich in protein, full of flavor, and surprisingly easy to make.

Inspired by Southern cooking and coastal comfort food, this recipe is perfect for busy weeknights, keto goals, or when you want something satisfying without the starch. It’s naturally gluten-free, budget-friendly, and endlessly customizable.

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 pound smoked sausage, sliced (Andouille or Kielbasa work great)
• 1 small head of green cabbage, chopped
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth (or bone broth for added nutrients)
• 1 tablespoon olive oil or butter
• 1 teaspoon smoked paprika
• ½ teaspoon red pepper flakes (optional for heat)
• Salt and black pepper to taste
• Fresh parsley or green onions, chopped (for garnish)

Instructions

Step 1: Sear the Sausage
Heat olive oil or butter in a large skillet or Dutch oven over medium heat. Add sliced sausage and cook until browned on both sides, about 5–7 minutes. Remove and set aside.

Step 2: Sauté the Veggies
In the same skillet, add diced onion and bell pepper. Cook for 3–4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.

Step 3: Add the Cabbage
Add chopped cabbage to the skillet. Pour in chicken broth and stir well. Cover and cook for about 10 minutes, stirring occasionally, until the cabbage starts to wilt and soften.

Step 4: Season and Combine
Stir in smoked paprika, red pepper flakes (if using), salt, and pepper. Return the browned sausage to the pan and mix well.

Step 5: Add the Shrimp
Nestle the shrimp into the cabbage mixture. Cover and cook for another 5–6 minutes, or until the shrimp turn pink and are fully cooked.

Step 6: Serve
Stir everything together, adjust seasoning if needed, and serve hot. Garnish with chopped parsley or green onions.

Tips for Success

• Use large shrimp for a meatier bite and better texture.
• Don’t overcook the shrimp—they’re done when pink and opaque.
• Slice sausage evenly for consistent browning and texture.
• Add broth gradually if you prefer a drier skillet-style dish.
• Make it spicy with Cajun seasoning or hot sauce.

Serving Suggestions

• Serve in deep bowls for rustic comfort.
• Pair with cauliflower rice, steamed rice, or cornbread.
• Add a dollop of sour cream or drizzle of hot sauce.
• Enjoy with a side of roasted sweet potatoes or sautéed greens.

Variations to Try

• Seafood Mix: Add scallops or crab for a coastal twist.
• Veggie Boost: Stir in mushrooms, zucchini, or spinach.
• Low-Sodium Option: Use low-sodium broth and sausage.
• Vegan Version: Use plant-based sausage and chickpeas instead of shrimp.
• Smoky Upgrade: Add a splash of liquid smoke or smoked salt.

Storage & Reheating

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stovetop or in the microwave.
• Freeze for up to 1 month—thaw overnight and reheat before serving.

Final Thoughts

This Shrimp and Sausage Cabbage Bowl is bold, balanced, and brimming with flavor. Whether you’re cooking for family, meal prepping for the week, or just craving something hearty and wholesome, this one-pan wonder delivers every time.