Go Back
Cajun Shrimp & Smoked Turkey Sausage Stuffed Cabbage Bowls

Cajun Shrimp & Smoked Turkey Sausage Stuffed Cabbage Bowls

These Cajun shrimp and smoked turkey sausage stuffed cabbage bowls combine tender roasted cabbage with juicy shrimp, smoky sausage, sweet peppers, onion, garlic, and buttery Cajun juices. They make a hearty, low-carb seafood dinner with bold Southern-inspired flavor and a memorable presentation.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Cajun-Inspired, Southern
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium green cabbages
  • 1 lb large shrimp, peeled and deveined
  • 12 oz smoked turkey sausage, sliced into thick rounds
  • 1 small red bell pepper, diced
  • 1 small green bell pepper, diced
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 4 tbsp unsalted butter, melted
  • 2 tbsp olive oil
  • 1 1/2 tsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp freshly cracked black pepper
  • Salt, to taste
  • 1 tbsp Worcestershire sauce
  • 1/2 cup chicken broth
  • 1 tbsp fresh lemon juice

Equipment

  • Large baking dish
  • aluminum foil
  • large skillet
  • pastry brush
  • knife and cutting board
  • Tongs or silicone spatula

Method
 

  1. Preheat the oven to 400°F (200°C). Cut each cabbage in half through the core to make 4 thick cabbage bowls. Carefully remove some of the center leaves while keeping the outer layers and base intact.
  2. Mix 2 tablespoons melted butter with 1 tablespoon olive oil, half the Cajun seasoning, garlic powder, salt, and black pepper. Brush generously over the cabbage and between some of the leaves.
  3. Place the cabbage bowls cut side up in a large baking dish. Pour the chicken broth around them, cover loosely with foil, and roast for 25 minutes.
  4. Heat the remaining olive oil in a large skillet over medium-high heat. Add the smoked turkey sausage and cook for 3 to 4 minutes until nicely browned around the edges.
  5. Add the onion and red and green bell peppers. Cook for 3 minutes, then stir in the garlic, smoked paprika, onion powder, remaining Cajun seasoning, and Worcestershire sauce.
  6. Add the shrimp and cook for 1 to 2 minutes per side, just until they begin turning pink. Keep the shrimp slightly undercooked since they will finish cooking in the oven.
  7. Remove the cabbage from the oven. Generously fill each cabbage bowl with the Cajun shrimp, smoked turkey sausage, peppers, and onions. Drizzle the remaining melted butter and flavorful skillet juices over the top.
  8. Return the stuffed cabbage bowls to the oven uncovered and bake for another 10 to 15 minutes, until the cabbage is tender with caramelized edges and the shrimp are fully cooked.
  9. Drizzle fresh lemon juice over the Cajun shrimp and sausage cabbage bowls. Spoon the buttery juices from the baking dish over each serving and serve hot.

Notes

Keep the cabbage base intact when removing the center leaves so each half holds its bowl shape.
Brush the seasoning mixture between some of the cabbage leaves for more flavor throughout.
Cover the cabbage during the first roast to help it soften before the uncovered finishing bake.
Cook the shrimp only until they begin turning pink because they will finish cooking in the oven.
Spoon the buttery pan juices over the stuffed cabbage bowls generously before serving.
Andouille sausage can be substituted for smoked turkey sausage for a smokier flavor.
The filling may be made ahead, refrigerated, and reheated before stuffing freshly roasted cabbage bowls.
If the cabbage bowls are unstable, trim a very small slice from the rounded bottoms so they sit flat without cutting through the base.