Cajun Shrimp & Sausage Stuffed Cabbage

If you love bold Cajun flavors, this Cajun Shrimp & Sausage Stuffed Cabbage is a must-try! Tender cabbage leaves are filled with juicy shrimp, smoky Andouille sausage, seasoned rice, and colorful vegetables, then simmered in a rich Cajun tomato sauce until perfectly tender. Every bite is packed with smoky, spicy, savory goodness, making it an unforgettable comfort meal that’s perfect for family dinners or special occasions. Serve it with crusty bread or a fresh salad for a complete Southern-inspired feast.

Ingredients

For the Cabbage

• 1 large green cabbage
• Water for boiling
• 1 tsp salt

For the Filling

• 1 lb (450g) raw shrimp, peeled, deveined, and chopped
• 12 oz (340g) Andouille sausage, sliced and diced
• 2 cups cooked white rice
• 1 small onion, finely diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 tbsp butter
• 1 tbsp olive oil
• 2 tsp Cajun seasoning
• 1 tsp smoked paprika
• ½ tsp black pepper
• ¼ tsp cayenne pepper (optional)
• 2 tbsp chopped parsley
• 2 green onions, sliced

For the Cajun Tomato Sauce

• 2 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups crushed tomatoes
• 1 cup chicken broth
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1 tsp Cajun seasoning
• ½ tsp smoked paprika
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Carefully remove the cabbage core and place the whole cabbage into the boiling water for 6–8 minutes. Peel off the softened leaves one at a time and let them cool.
2. Heat olive oil and butter in a large skillet over medium heat. Add the onion, celery, and bell pepper. Cook until softened, about 5 minutes.
3. Stir in the garlic and cook for another minute.
4. Add the diced Andouille sausage and cook until lightly browned.
5. Mix in the chopped shrimp and cook just until they begin turning pink, about 2 minutes.
6. Stir in the cooked rice, Cajun seasoning, smoked paprika, black pepper, cayenne, parsley, and green onions. Mix well and remove from heat.
7. In another saucepan, melt the butter. Cook the onion until softened, then add the garlic.
8. Stir in the tomato paste, crushed tomatoes, chicken broth, Worcestershire sauce, Cajun seasoning, smoked paprika, salt, and pepper. Simmer for 10 minutes.
9. Place about ⅓ cup of filling onto each cabbage leaf. Fold in the sides and roll tightly.
10. Spread a little sauce into the bottom of a baking dish. Arrange the cabbage rolls seam-side down and pour the remaining sauce over the top.
11. Cover tightly with foil and bake at 375°F (190°C) for 35–40 minutes until the cabbage is tender and the flavors are fully combined.
12. Garnish with chopped parsley and green onions before serving.

Tips & Notes

• Don’t overcook the shrimp before baking to keep them tender.
• Blanching the cabbage makes the leaves flexible and easy to roll.
• Andouille sausage gives the most authentic Cajun flavor, but smoked sausage works well too.
• Add extra Cajun seasoning or hot sauce if you prefer more heat.
• Leftovers taste even better the next day as the flavors continue to develop.

Q&A

Can I make these ahead of time?
Yes! Assemble the cabbage rolls up to a day in advance, refrigerate, and bake when ready.

Can I freeze them?
Absolutely. Freeze before or after baking for up to 3 months. Thaw overnight before reheating.

Can I substitute the rice?
Yes. Brown rice, cauliflower rice, or cooked quinoa all work well.

Servings

6 servings

Nutrition (Approx. Per Serving)

• Calories: 460
• Protein: 30g
• Carbohydrates: 28g
• Fat: 24g
• Saturated Fat: 8g
• Fiber: 5g
• Sugar: 8g
• Sodium: 920mg