Shrimp and Sausage Cabbage Bowl

1 pound shrimp, peeled and deveined

1 pound smoked sausage, sliced

1 small head of cabbage, chopped

1 red bell pepper, diced

1 onion, diced

2 cloves garlic, minced

1 cup chicken broth

1 tablespoon olive oil or butter

1 teaspoon smoked paprika

1/2 teaspoon red pepper flakes (optional)

Salt and black pepper to taste

1. Sear the sausage:

Heat olive oil or butter in a large skillet or Dutch oven over medium heat. Add the sliced smoked sausage and cook until browned on both sides, about 5–7 minutes. Remove sausage and set aside.

2. Sauté vegetables:

In the same pan, add diced onion and bell pepper. Cook for 3–4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.

3. Add cabbage:

Add the chopped cabbage to the pan. Pour in the chicken broth and stir well. Cover and cook for about 10 minutes, stirring occasionally, until the cabbage starts to wilt.

4. Season:

Add paprika, red pepper flakes (if using), salt, and black pepper. Return sausage to the pan and stir to combine.

5. Add shrimp:

Nestle the shrimp into the mixture. Cover and cook for another 5–6 minutes, or until shrimp turn pink and are cooked through.

6. Serve:

Give everything a final stir, taste, and adjust seasoning if needed. Serve hot in bowls, optionally over rice or with cornbread on the side.