Oh, do I have a treat for you! This Keto Cajun Shrimp & Sausage Stuffed Cabbage is the kind of dish that’ll make you forget you’re even eating low-carb. I first stumbled upon this beauty during my early keto days when I was craving something hearty but still needed to stick to my macros. Let me tell you, the moment that spicy Cajun aroma hit my kitchen, I knew I’d struck gold. It’s got everything—juicy shrimp, smoky sausage, and tender cabbage bowls that soak up all those incredible flavors. And the best part? It’s so simple, even my chaotic weeknight self can pull it off without a hitch. Trust me, this one’s a game-changer.
Why You’ll Love This Keto Cajun Shrimp & Sausage Stuffed Cabbage
Oh honey, this dish is about to become your new favorite—and I’ll tell you exactly why:
- Flavor explosion: That Cajun seasoning? It’s magic. The shrimp and sausage get all cozy with the garlic and peppers, creating this incredible depth that’ll make your taste buds dance.
- Low-carb hero: At just 8g net carbs per serving, it’s the kind of meal that keeps you firmly in ketosis while satisfying every craving.
- Weeknight lifesaver: Prep takes 15 minutes flat—perfect for when you’re hangry and need something glorious ASAP.
- Endlessly adaptable: Not feeling shrimp? Swap in chicken. Want it spicier? Extra cayenne! This recipe loves to play.
- Comfort food vibes: That tender cabbage bowl cradling all that goodness? It’s like getting a warm hug from the inside.
Ingredients for Keto Cajun Shrimp & Sausage Stuffed Cabbage
Okay, let’s gather the goods—and trust me, every single one of these ingredients plays a starring role in creating that perfect Cajun kick. Here’s what you’ll need:
- 2 medium green cabbages – look for ones with tight, crisp leaves that’ll hold up to stuffing
- 2 tablespoons olive oil or butter (I’m team butter for extra richness!)
- Salt & pepper – to taste, because seasoning is everything
- 12 ounces smoked sausage (andouille gives that authentic NOLA flavor, but kielbasa works great too) – sliced into hearty coins
- ½ pound shrimp – peeled, deveined (31-40 count size is perfect—not too big, not too small)
- ½ cup onion – chopped fine (I like yellow for sweetness, but white works too)
- ½ cup bell peppers – diced (I use a mix of red and green for color)
- 2 cloves garlic – minced (fresh only—none of that jarred stuff!)
- 2 tablespoons olive oil or bacon fat (if you’ve got bacon fat, this is the time to use it!)
- 1 teaspoon Cajun seasoning (my homemade blend is killer—equal parts paprika, garlic powder, onion powder, oregano, thyme, black pepper, and cayenne)
- ½ teaspoon paprika (smoked paprika if you’re feeling fancy)
- ½ teaspoon garlic powder (yes, fresh AND powder—it builds layers of flavor)
- ¼ teaspoon cayenne (optional, but highly recommended if you like a little heat)
- ½ cup shredded mozzarella or cheddar (optional, but who says no to melty cheese?)
How to Make Keto Cajun Shrimp & Sausage Stuffed Cabbage
Alright, let’s get cooking! I promise this is easier than it looks—just follow these steps, and you’ll have a showstopper dish ready in no time. First things first, crank that oven to 375°F. You want it nice and hot when those cabbage boats go in.
Step 1: Prep Your Cabbage Bowls
Grab your cabbages and slice about ½ inch off the tops—just enough to create a flat surface. Now, here’s my trick: use a paring knife to carefully core out the centers, leaving about 1-inch-thick “walls.” Don’t stress if it’s not perfect—rustic is charming! Rub the insides with olive oil (or butter, my personal favorite), then sprinkle with salt and pepper. Pop them into a baking dish while you work on the filling.
Step 2: Sauté the Good Stuff
Heat your olive oil or bacon fat in a large skillet over medium heat. Toss in those onions and bell peppers—you’ll know they’re ready when the onions turn translucent and smell sweet, about 3-4 minutes. Add the garlic and stir for just 30 seconds (burned garlic is a tragedy we’re avoiding). Now, throw in your sausage coins and let them get beautifully browned, about 5 minutes. That smoky aroma? Pure heaven.
Step 3: Shrimp Time!
Add your shrimp to the skillet and sprinkle all those glorious spices over everything—Cajun seasoning, paprika, garlic powder, cayenne (if you’re brave!), plus salt and pepper to taste. Stir gently—you want those shrimp just pink and opaque, about 2-3 minutes max. Overcooked shrimp are rubbery, and we’re not about that life.
Step 4: Stuff & Bake
Spoon that gorgeous filling into your cabbage bowls, packing it gently. If you’re using cheese (and why wouldn’t you?), sprinkle it on top now. Cover the dish loosely with foil—this keeps the cabbage tender without steaming it to death. Bake for 40-50 minutes until the cabbage gives easily when pierced with a fork. Remove the foil for the last 10 minutes to let everything get nicely roasted.
Step 5: Serve with Flair
Garnish with fresh parsley or green onions, then slice into wedges like a cake. Watch how the cheese oozes and the shrimp peek out—pure food poetry. Serve hot and prepare for compliments!
Tips for Perfect Keto Cajun Shrimp & Sausage Stuffed Cabbage
Listen up, my friend—I’ve made this dish enough times to learn all the tricks for getting it just right. Here’s my cheat sheet for cabbage-stuffing success:
- Marinate those shrimp! If you’ve got an extra 30 minutes, toss them with Cajun seasoning and a splash of olive oil. It takes the flavor from “yum” to “OH MY GOSH.”
- Spice control: Taste your Cajun seasoning first—some blends are saltier or spicier than others. Adjust as needed (my rule? When in doubt, add more garlic powder).
- Cabbage hack: If the leaves tear while coring, don’t panic! Layer a couple loose leaves in the bowl before stuffing—they’ll act as a liner.
- Don’t peek! Resist opening the oven early—that trapped steam is what makes the cabbage melt-in-your-mouth tender.
Follow these, and you’ll be a stuffed cabbage rockstar. Promise!
Ingredient Notes and Substitutions for Keto Cajun Shrimp & Sausage Stuffed Cabbage
Here’s the thing—I love this recipe exactly as written, but life happens! Here’s how to tweak it when your fridge isn’t cooperating:
- Sausage swap: Andouille gives that classic kick, but ground turkey or chicken works great for a lighter version (just add extra Cajun seasoning to boost flavor).
- Shrimp alternatives: No shrimp? Diced chicken thighs or even scallops make fabulous stand-ins—just adjust cooking time accordingly.
- Pepper power: Out of bell peppers? A diced jalapeño (seeds removed) adds lovely heat, or use poblano for milder flavor.
- Cheese choices: Not a mozzarella fan? Pepper jack brings extra spice, or skip cheese altogether—it’ll still be delicious!
Remember, cooking’s an adventure—make it yours!
Serving Suggestions for Keto Cajun Shrimp & Sausage Stuffed Cabbage
This dish is a star all on its own, but if you’re looking to round out the meal, I’ve got you covered. Serve it with a side of fluffy cauliflower rice to soak up all those Cajun juices, or toss together a crisp green salad with a tangy vinaigrette for a fresh contrast. Feeling fancy? A dollop of garlicky aioli on the side is *chef’s kiss*. Trust me, you’ll want to savor every bite!
Storage and Reheating Instructions for Keto Cajun Shrimp & Sausage Stuffed Cabbage
Got leftovers? Lucky you! Let the stuffed cabbage cool completely (about 30 minutes), then wrap tightly in foil or store in an airtight container—it’ll keep beautifully in the fridge for 3 days. When reheating, pop it back in a 350°F oven for 15-20 minutes until warmed through. The cabbage stays surprisingly tender, and those flavors? Even better the next day!
Nutritional Information for Keto Cajun Shrimp & Sausage Stuffed Cabbage
Here’s the scoop on the macros per serving (based on 4 servings): 350 calories, 24g fat (8g saturated), 25g protein, and just 8g net carbs. Sodium comes in at about 800mg—perfectly balanced for a low-carb meal. Keep in mind, these are estimates, so your exact numbers may vary slightly depending on ingredients. Enjoy every guilt-free bite!
Frequently Asked Questions About Keto Cajun Shrimp & Sausage Stuffed Cabbage
I get questions about this recipe all the time—here are the answers you need to make it perfect every time!
Can I use a different type of sausage?
Absolutely! Andouille gives that authentic Cajun flavor, but kielbasa, chorizo, or even Italian sausage work great. For a leaner option, ground turkey or chicken sausage does the trick—just bump up the Cajun seasoning a bit.
How do I store leftovers?
Leftovers? Lucky you! Let the stuffed cabbage cool, then wrap tightly in foil or store in an airtight container. It keeps beautifully in the fridge for 3 days. Reheat in a 350°F oven for 15-20 minutes—the cabbage stays tender and the flavors get even better!
Can I make this dairy-free?
Easy! Just skip the cheese (gasp, I know). The dish still has tons of flavor from the shrimp, sausage, and spices. For extra richness, drizzle with a little avocado oil before serving.
How spicy is this dish?
It’s got a nice kick, but you’re in control! Start with ¼ teaspoon cayenne (or none), then taste and adjust. Remember, you can always add more spice, but you can’t take it out!
Keto Cajun Shrimp & Sausage Stuffed Cabbage: A Bold 8g Net Carb Feast
- Total Time: 75 mins
- Yield: Serves 4
- Diet: Low Carb
Description
A flavorful keto-friendly dish featuring Cajun-seasoned shrimp and sausage stuffed into tender cabbage bowls, baked to perfection.
Ingredients
- 2 medium green cabbages
- 2 tablespoons olive oil or butter
- Salt & pepper, to taste
- 12 ounces smoked sausage (andouille or kielbasa), sliced
- ½ pound shrimp, peeled & deveined
- ½ cup onion, chopped
- ½ cup bell peppers (red & green), diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil or bacon fat
- 1 teaspoon Cajun seasoning
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne (optional, for spice)
- ½ cup shredded mozzarella or cheddar (optional, for extra gooeyness)
Instructions
- Preheat the oven to 375°F.
- Slice off the tops of the cabbages and carefully core out the centers to create bowls for stuffing.
- Rub the insides of the cabbages with olive oil, salt, and pepper. Place them in a baking dish.
- In a skillet, heat the olive oil or bacon fat over medium heat.
- Sauté the onion, bell peppers, and garlic until softened, about 3-4 minutes.
- Add the sliced sausage to the skillet and cook until browned, about 5 minutes.
- Toss in the shrimp and season with Cajun seasoning, paprika, garlic powder, cayenne, salt, and pepper. Cook until the shrimp turn pink, about 2-3 minutes.
- Spoon the shrimp and sausage mixture into each cabbage bowl. If using cheese, sprinkle it inside before finishing with the filling.
- Cover the baking dish loosely with foil and bake for 40-50 minutes, until the cabbage is tender.
- Remove the foil and bake for an additional 10 minutes for a roasted finish.
- Garnish with parsley or green onions before serving. Slice wedges out of the cabbage bowls and enjoy hot.
Notes
- For added flavor, consider marinating the shrimp in Cajun seasoning for 30 minutes before cooking.
- You can substitute the smoked sausage with ground beef or turkey for a different flavor profile.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Main Course
- Method: Baking
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg