Loaded Cajun Shrimp & Sausage Cabbage Rolls – A Flavor-Packed Southern Dinner
Tender cabbage rolls stuffed with Cajun rice, shrimp, and smoky sausage, baked in a rich, spicy tomato sauce.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: Cajun, Southern
Ingredients
1 large green cabbage
1 lb large shrimp, peeled and deveined
12 oz smoked andouille sausage, sliced
2 cups cooked long-grain white rice
1 small yellow onion, diced
1 small green bell pepper, diced
2 celery stalks, chopped
3 cloves garlic, minced
1 tbsp olive oil
1 tsp Cajun seasoning
1/2 tsp smoked paprika
1/2 tsp dried thyme
1/4 tsp black pepper
2 tbsp fresh parsley, chopped
15 oz tomato sauce
14.5 oz diced tomatoes
1/2 cup chicken broth or seafood stock
1 tbsp tomato paste
1 tsp Cajun seasoning for sauce
1/2 tsp smoked paprika for sauce
1/2 tsp garlic powder
1 tsp Worcestershire sauce
1/4 tsp cayenne pepper, optional
Salt and black pepper to taste
1 tbsp olive oil or butter for topping
Instructions
1. Preheat oven to 375°F.
2. Soften cabbage leaves in boiling water.
3. Cook rice and set aside.
4. Brown sliced sausage in olive oil.
5. Sauté onion, bell pepper, celery, and garlic.
6. Mix tomato sauce, tomatoes, broth, tomato paste, and seasonings.
7. Combine rice, sausage, vegetables, and chopped shrimp.
8. Fill cabbage leaves and roll securely.
9. Spread sauce in a baking dish and arrange rolls seam-side down.
10. Cover with remaining sauce and foil.
11. Bake 30–40 minutes until cabbage is tender.
12. Sauté reserved shrimp until opaque and cooked through.
13. Top rolls with shrimp, browned sausage, and parsley.
14. Bake uncovered for 5 minutes and serve hot.
Notes
Use mild or spicy Cajun seasoning to taste.
Trim thick cabbage ribs for easier rolling.
Avoid overcooking shrimp; cook to 145°F.
Refrigerate leftovers for 3–4 days.
Freeze cabbage rolls without the shrimp topping for best texture.
Reheat covered at 350°F until the center reaches 165°F.