Cajun Cabbage Shrimp Jambalaya, cajun spices, savory broth and shrimp with spicy turkey sausage along with cauliflower rice. A delicious low carb skillet meal that is healthy and nutritious. Just the right dish to start the new year!
As much as I like to cook, it can be tiring around this time of the year. With all the meals around Christmas and the New Year, it can get pretty challenging to come up with a quick dinner. And something that is not too rich or heavy.
I really appreciate the convenience of this quick Cajun Cabbage Shrimp Jambalaya. It only takes 30 minutes to make from start to finish. I use cabbage slaw mix which gives more color to the dish and great flavor.
The heartiness of the vegetables, the flavors of the Cajun turkey sausage and shrimp and with all of it seasoned with a creole cajun seasoning well, it just makes my mouth water thinking about the dish.
WHAT YOU WILL NEED TO MAKE CAJUN CABBAGE SHRIMP JAMBALAYA
- Large skillet with a heavy bottom, cast iron is what I use.
- Large spatula
- Large spoon
- Avocado oil
- Turkey sausage
- Medium Cooked Shrimp
- Garlic pod
- Package of cabbage slaw mix
- Celery
- Yellow bell pepper
- Onion
- Green Onions
- Bay leaf
- Cauliflower rice
HOW TO PREPARE CAJUN CABBAGE SHRIMP JAMBALAYA
- On medium heat add avocado oil to a skillet, add sliced turkey sausage. Cook until brown, turning over and browning the other side, being sure to not to overcook. The sausage will be tough. Transfer to a platter and set aside. Toss the cooked shrimp in the Cajun seasoning and set aside.
- Add more avocado oil, cauliflower rice, onions, celery, and bell pepper, stirring and sauteing for a minute then add the cabbage slaw. Add salt and pepper to taste. Cook until the cabbage is limp and bright in color.
- Add a cup of vegetable broth and bay leaves, cover and simmer for 10-15 minutes.
- Remove the lid and add the turkey sausage, and shrimp.
- Add cajun season, liberally. We like a lot but add as much as preferred. Give the jambalaya a good stir and cover with the lid. Cook another 5 minutes.
- Remove bay leaves before serving. Garnish with sliced green onions.
We love this Cajun Cabbage Shrimp Jambalaya so much it is going on our monthly menu rotation this year. I hope you will get to make it soon.
Enjoy! xo
Kay
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Yield: 8-10
Cajun Cabbage Shrimp Jambalaya
Cajun spices, savory broth, and shrimp with spicy turkey sausage along with cauliflower rice. A delicious low carb skillet meal that is healthy and nutritious. Just the right dish to start the new year!
prep time: 15 minscook time: 15 minstotal time: 30 mins
ingredients
- 3-4 tablespoons avocado oil
- 2 cloves garlic, minced
- 1 cup diced onion
- 1 yellow pepper, diced
- 1 stalk celery, diced
- 14 oz. cabbage coleslaw mix
- 1 1/2 cup vegetable stock
- 2 bay leaves
- 2 cups raw cauliflower rice
- 12 oz. frozen medium large shrimp
- 1 - 2 teaspoons Cajun Seasoning
- 13 oz. turkey sausage
- 4 green onions, sliced
instructions
- On medium heat add avocado oil to a skillet, add sliced turkey sausage. Cook until brown, turning over and browning the other side, being sure to not to overcook. The sausage will be tough. Transfer to a platter and set aside. Toss the cooked shrimp in the Cajun seasoning and set aside.
- Add more avocado oil, cauliflower rice, onions, celery, and bell pepper, stirring and sauteing for a minute then add the cabbage slaw. Add salt and pepper to taste. Cook until the cabbage is limp and bright in color.
- Add a cup of vegetable broth and bay leaves, cover and simmer for 10-15 minutes.
- Remove the lid and add the turkey sausage, and shrimp.
- Add cajun season, liberally. We like a lot but add as much as preferred. Give the jambalaya a good stir and cover with the lid. Cook another 5 minutes.
- Remove bay leaves before serving. Garnish with sliced green onions.
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