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Tuesday 27 October 2026 12:51:00 GMT
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oaoachkanana
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Коч где звук крошка
2026-10-27 12:54:49
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Cajun Shrimp and Sausage Stuffed Cabbage Rolls Ingredients 1. Large Green Cabbage – 1 head 2. Large Shrimp – 1 lb, peeled and deveined 3. Andouille Sausage – 12 oz, sliced 4. Long-Grain Rice – 1 cup, uncooked 5. Chicken Broth – 2 1/2 cups, divided 6. Red Bell Pepper – 1 medium, diced 7. Green Bell Pepper – 1 medium, diced 8. Yellow Onion – 1 medium, diced 9. Garlic – 5 cloves, minced 10. Olive Oil – 3 tbsp, divided 11. Unsalted Butter – 2 tbsp 12. Cajun Seasoning – 2 tsp 13. Smoked Paprika – 1 tsp 14. Dried Thyme – 1 tsp 15. Dried Oregano – 1 tsp 16. Black Pepper – 1/2 tsp 17. Salt – 1 tsp, or to taste 18. Tomato Paste – 2 tbsp 19. Diced Tomatoes – 1 cup, drained 20. Worcestershire Sauce – 1 tbsp 21. Fresh Parsley – 3 tbsp, chopped 22. Green Onions – 3, thinly sliced 23. Lemon Juice – 1 tbsp Recipe 1. Preheat the oven to 375°F (190°C). Lightly grease a deep baking dish with 1 tablespoon of olive oil and set it aside. 2. Bring a large pot of water to a boil. Carefully remove the core from the cabbage and lower the whole head into the boiling water. Cook for 5–8 minutes, peeling away the softened outer leaves as they loosen. Continue until you have 8–10 large, flexible leaves. 3. Drain the cabbage leaves and let them cool. Trim the thick central vein of each leaf slightly so it can fold easily without tearing. Finely chop any remaining cabbage and reserve it for the filling. 4. Rinse the rice under cold water. Cook it in 1 1/2 cups of chicken broth according to the package instructions until tender, then fluff with a fork and set aside. 5. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced andouille sausage and cook for 4–5 minutes until browned. Transfer it to a plate, leaving the flavorful drippings in the pan. 6. Add the shrimp to the same skillet and season with 1 teaspoon Cajun seasoning and the lemon juice. Cook for approximately 1–2 minutes per side until just pink and nearly cooked through. Transfer to a plate and chop into large pieces once slightly cooled. 7. Add the butter and remaining 1 tablespoon of olive oil to the skillet. Stir in the diced onion, red bell pepper, green bell pepper, and reserved chopped cabbage. Cook for 5–7 minutes until softened. 8. Add the minced garlic, tomato paste, smoked paprika, dried thyme, oregano, remaining Cajun seasoning, black pepper, and salt. Stir for 1 minute until fragrant, then add the diced tomatoes, Worcestershire sauce, and cooked sausage. 9. Remove the skillet from the heat. Fold in the cooked rice, chopped shrimp, half the parsley, and half the sliced green onions. Mix gently so the shrimp stays in large pieces and the filling is evenly seasoned. 10. Spoon approximately 1/2 cup of filling onto the center of each cabbage leaf. Fold in the sides and roll firmly from the stem end to form secure cabbage rolls, keeping the filling enclosed. 11. Arrange the cabbage rolls seam-side down in the prepared baking dish. Pour the remaining 1 cup of chicken broth around the rolls to keep them moist during baking. 12. Cover the dish tightly with foil and bake for 30–35 minutes. Carefully uncover, spoon a little of the cooking liquid over the rolls, and bake for another 10–15 minutes until the cabbage is tender and the filling reaches 165°F (74°C). 13. Remove the dish from the oven and let the rolls rest for 5 minutes. Spoon the flavorful pan juices over the top and garnish with the remaining parsley and green onions. 14. Serve the Cajun shrimp and sausage cabbage rolls hot with extra pan juices, cornbread, or a simple green salad for a hearty Southern-inspired meal. Follow for more delicious homemade recipes and flavorful dinner ideas!
Cajun Shrimp and Sausage Stuffed Cabbage Rolls Ingredients 1. Large Green Cabbage – 1 head 2. Large Shrimp – 1 lb, peeled and deveined 3. Andouille Sausage – 12 oz, sliced 4. Long-Grain Rice – 1 cup, uncooked 5. Chicken Broth – 2 1/2 cups, divided 6. Red Bell Pepper – 1 medium, diced 7. Green Bell Pepper – 1 medium, diced 8. Yellow Onion – 1 medium, diced 9. Garlic – 5 cloves, minced 10. Olive Oil – 3 tbsp, divided 11. Unsalted Butter – 2 tbsp 12. Cajun Seasoning – 2 tsp 13. Smoked Paprika – 1 tsp 14. Dried Thyme – 1 tsp 15. Dried Oregano – 1 tsp 16. Black Pepper – 1/2 tsp 17. Salt – 1 tsp, or to taste 18. Tomato Paste – 2 tbsp 19. Diced Tomatoes – 1 cup, drained 20. Worcestershire Sauce – 1 tbsp 21. Fresh Parsley – 3 tbsp, chopped 22. Green Onions – 3, thinly sliced 23. Lemon Juice – 1 tbsp Recipe 1. Preheat the oven to 375°F (190°C). Lightly grease a deep baking dish with 1 tablespoon of olive oil and set it aside. 2. Bring a large pot of water to a boil. Carefully remove the core from the cabbage and lower the whole head into the boiling water. Cook for 5–8 minutes, peeling away the softened outer leaves as they loosen. Continue until you have 8–10 large, flexible leaves. 3. Drain the cabbage leaves and let them cool. Trim the thick central vein of each leaf slightly so it can fold easily without tearing. Finely chop any remaining cabbage and reserve it for the filling. 4. Rinse the rice under cold water. Cook it in 1 1/2 cups of chicken broth according to the package instructions until tender, then fluff with a fork and set aside. 5. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced andouille sausage and cook for 4–5 minutes until browned. Transfer it to a plate, leaving the flavorful drippings in the pan. 6. Add the shrimp to the same skillet and season with 1 teaspoon Cajun seasoning and the lemon juice. Cook for approximately 1–2 minutes per side until just pink and nearly cooked through. Transfer to a plate and chop into large pieces once slightly cooled. 7. Add the butter and remaining 1 tablespoon of olive oil to the skillet. Stir in the diced onion, red bell pepper, green bell pepper, and reserved chopped cabbage. Cook for 5–7 minutes until softened. 8. Add the minced garlic, tomato paste, smoked paprika, dried thyme, oregano, remaining Cajun seasoning, black pepper, and salt. Stir for 1 minute until fragrant, then add the diced tomatoes, Worcestershire sauce, and cooked sausage. 9. Remove the skillet from the heat. Fold in the cooked rice, chopped shrimp, half the parsley, and half the sliced green onions. Mix gently so the shrimp stays in large pieces and the filling is evenly seasoned. 10. Spoon approximately 1/2 cup of filling onto the center of each cabbage leaf. Fold in the sides and roll firmly from the stem end to form secure cabbage rolls, keeping the filling enclosed. 11. Arrange the cabbage rolls seam-side down in the prepared baking dish. Pour the remaining 1 cup of chicken broth around the rolls to keep them moist during baking. 12. Cover the dish tightly with foil and bake for 30–35 minutes. Carefully uncover, spoon a little of the cooking liquid over the rolls, and bake for another 10–15 minutes until the cabbage is tender and the filling reaches 165°F (74°C). 13. Remove the dish from the oven and let the rolls rest for 5 minutes. Spoon the flavorful pan juices over the top and garnish with the remaining parsley and green onions. 14. Serve the Cajun shrimp and sausage cabbage rolls hot with extra pan juices, cornbread, or a simple green salad for a hearty Southern-inspired meal. Follow for more delicious homemade recipes and flavorful dinner ideas!
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