Cajun Shrimp & Sausage Stuffed Cabbage

Serves: 4–6 | Prep: 25 min | Cook: 40 min

Ingredients:

For the Cabbage:

• 1 large head green cabbage

• 2 Tbsp butter or olive oil

For the Filling:

• ½ lb andouille sausage, finely diced

• 1 lb large raw shrimp, peeled, deveined, and roughly chopped

• 2 Tbsp butter, divided

• 1 small onion, finely diced (1 cup)

• 1 green bell pepper, finely diced (¾ cup)

• 2 celery stalks, finely diced (½ cup)

• 3 garlic cloves, minced

• ½ cup cauliflower rice (or cooked white rice for non-low-carb)

• 1 large egg, lightly beaten

• ¼ cup grated Parmesan cheese

• 2 green onions, thinly sliced

• 2 Tbsp fresh parsley, chopped (plus more for garnish)

Cajun Seasoning (or use 2 Tbsp store-bought blend):

• 1½ tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp dried oregano

• ½ tsp dried thyme

• ½ tsp cayenne pepper (adjust to heat preference)

• ½ tsp black pepper

• ¼ tsp salt (go easy—andouille is already salty)

For the Creamy Cajun Sauce:

• 1 Tbsp butter

• 1 Tbsp all-purpose flour (or ½ tsp xanthan gum for keto)

• 1 cup heavy cream or half-and-half

• ¼ cup chicken broth

• 1 tsp Cajun seasoning (reserved from above)

• 2 Tbsp Parmesan cheese

• Salt to taste

• Hot sauce to taste (Crystal or Louisiana-style preferred)

Instructions

1. Soften the Cabbage Leaves
Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage with a sharp knife. Place the whole head in the boiling water, core-side down. After 2–3 minutes, use tongs to gently peel off the outer leaves as they soften and become pliable. You’ll need 10–12 large leaves. Lay them on paper towels to drain and cool. When cool enough to handle, shave down the thick center rib on each leaf with a paring knife so they roll easily.

2. Make the Cajun Seasoning
In a small bowl, combine all the seasoning spices. You’ll use this blend for both the filling and the sauce. Set aside.

3. Brown the Sausage
Heat a large skillet over medium-high heat. Add the diced andouille sausage and cook until crispy and browned, about 4–5 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.

4. Sauté the Holy Trinity
Add 1 tablespoon of butter to the same skillet. Add the onion, bell pepper, and celery. Cook over medium heat until softened, about 5–6 minutes. Add the garlic and 2 teaspoons of the Cajun seasoning. Cook for 1 more minute until fragrant. Transfer the vegetables to a large mixing bowl and let cool slightly.

5. Partially Cook the Shrimp
In the same skillet, melt the remaining 1 tablespoon butter over medium-high heat. Add the chopped shrimp and 1 teaspoon of Cajun seasoning. Sear for just 1 minute, tossing constantly—the shrimp should still be slightly translucent in the center. They’ll finish cooking in the oven. Transfer to a cutting board and give them a rough chop if the pieces are large.

6. Mix the Filling
To the bowl with the sautéed vegetables, add the browned sausage, seared shrimp, cauliflower rice (or regular rice), beaten egg, Parmesan cheese, green onions, and parsley. Mix everything together until well combined. Taste and adjust seasoning if needed—remember the sausage and Parmesan bring salt.

7. Stuff and Roll
Preheat oven to 375°F (190°C). Spoon about ⅓ cup of filling onto the center of each cabbage leaf. Fold the sides over the filling, then roll up from the stem end like a burrito. Place seam-side down in a greased 9×13-inch baking dish. Repeat with all leaves. If you have leftover filling, scatter it around the rolls.

8. Bake Covered
Dot the tops of the cabbage rolls with small pieces of butter, then cover the dish tightly with foil. Bake for 30 minutes, until the cabbage is tender and the filling is cooked through and set.

9. Make the Creamy Cajun Sauce
While the rolls bake, melt 1 tablespoon butter in a small saucepan over medium heat. Whisk in the flour (or sprinkle xanthan gum) and cook for 1 minute. Slowly whisk in the heavy cream and chicken broth. Add 1 teaspoon Cajun seasoning and bring to a gentle simmer. Cook for 3–4 minutes until thickened. Stir in Parmesan cheese and hot sauce to taste. Remove from heat.

10. Serve
Remove the foil and spoon some of the Cajun cream sauce over the cabbage rolls. Drizzle a little hot sauce if desired. Garnish with extra parsley and green onions. Serve the extra sauce on the side.

Tips & Swaps

• Leafing the cabbage: If boiling the whole head feels fussy, you can also freeze the cored head of cabbage overnight, then thaw. The leaves will peel off pliable and ready to use without any boiling.

• Rice options: Cauliflower rice keeps it low-carb and absorbs the Cajun flavors beautifully. Cooked white rice or dirty rice makes a more traditional, heartier filling.

• Protein swaps: Use all shrimp for a pescatarian version, or use ground chicken/turkey if you don’t have andouille. Just add extra smoked paprika and cayenne to mimic that smoky heat.

• Make ahead: Assemble the rolls completely, cover, and refrigerate for up to 24 hours before baking. Add 10 minutes to the covered baking time if going straight from fridge to oven.

• Freezer-friendly: Freeze unbaked rolls in a single layer, then transfer to a freezer bag. Bake from frozen at 350°F for about 50–60 minutes covered, then uncover for the last 10.

Serving Suggestions

These rolls are a complete meal on their own, but they’re incredible with a side of buttery cornbread, a simple green salad with lemon vinaigrette, or some dirty cauliflower rice to soak up extra cream sauce.

Let me know if you’d like a fully keto version with specific macro counts, or a different sauce variation like a Creole tomato-based sauce.