Cajun Shrimp and Smoked Beef Sausage Stuffed Cabbage Bowls Ingredients: 2 small green cabbage heads, halved and hollowed into 4 bowls 400 g large raw shrimp, peeled and deveined 250 g smoked beef sausage or chicken sausage, sliced into rounds 1 cup red and green bell peppers, finely diced 1 small yellow onion, finely diced 5 cloves fresh garlic, minced 1 cup chicken or seafood broth, divided 2 tablespoons unsalted butter, divided 2 tablespoons olive oil, divided 1 1/2 tablespoons Cajun or Creole seasoning, divided 1 teaspoon smoked paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon red pepper chili flakes Fresh parsley, chopped, for serving Lemon wedges, for serving Sea salt, to taste Cracked black pepper, to taste Directions: 1. Gather all ingredients and prepare a baking dish, large skillet, cutting board, sharp knife, measuring spoons, aluminum foil, and cooking utensils. 2. Preheat the oven to 400°F. 3. Slice each cabbage head in half to create four cabbage bowls. 4. Carefully hollow out the center of each cabbage half, leaving approximately a 1 inch thick shell so the cabbage remains sturdy enough to hold the filling. 5. Finely chop about 1/2 cup of the removed cabbage and reserve it for the filling. 6. Rub the inside and edges of each cabbage bowl with 1 tablespoon of olive oil. 7. Season the cabbage bowls evenly with 1/2 tablespoon Cajun or Creole seasoning, garlic powder, onion powder, sea salt, and cracked black pepper. 8. Arrange the cabbage bowls in a baking dish with the hollowed sides facing upward. 9. Pour 1/2 cup of broth into the bottom of the baking dish around the cabbage bowls. 10. Cover the baking dish tightly with aluminum foil. 11. Bake the cabbage bowls for 20 minutes to begin softening them. 12. While the cabbage is baking, heat 1 tablespoon butter and the remaining 1 tablespoon olive oil in a large skillet over medium high heat. 13. Add the sliced smoked beef sausage or chicken sausage to the skillet. 14. Cook the sausage for 3 to 4 minutes, turning occasionally, until browned on the edges. 15. Add the diced yellow onion, red and green bell peppers, reserved chopped cabbage, and minced garlic to the skillet. 16. Cook the vegetables and sausage mixture for approximately 3 minutes, stirring frequently, until the vegetables begin to soften and the garlic becomes fragrant. 17. Add the raw shrimp to the skillet. 18. Season the shrimp mixture with the remaining Cajun or Creole seasoning, smoked paprika, and red pepper chili flakes. 19. Toss all ingredients together and cook for approximately 2 minutes, just until the shrimp begin turning pink and curling slightly. 20. Remove the softened cabbage bowls from the oven and carefully remove the foil. 21. Divide the shrimp, sausage, pepper, and cabbage filling evenly among the four cabbage bowls, packing the filling generously into each center. 22. Pour the remaining 1/2 cup broth around the cabbage bowls in the baking dish. 23. Melt the remaining 1 tablespoon butter and pour it into the pan juices around the cabbage bowls. 24. Return the baking dish to the oven uncovered. 25. Bake for 12 to 15 minutes, until the shrimp are completely cooked, the filling is hot, and the cabbage edges are tender and lightly caramelized. 26. Remove the baking dish from the oven. 27. Spoon the garlic herb pan juices over each stuffed cabbage bowl. 28. Garnish with chopped fresh parsley. 29. Serve warm with fresh lemon wedges. 30. Store any leftovers in an airtight container in the refrigerator and consume within 3 to 4 days. Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour Kcal: Approximately 390 per serving | Servings: 4 — @amberrecipeのTikTok