Cajun Cabbage Jambalaya
Cajun Cabbage Jambalaya
Cajun Cabbage Jambalaya is a hearty one-pot meal that combines bold flavors and fresh ingredients. This dish reflects the spirit of Cajun cooking, known for its rich spices and comforting ingredients. Often enjoyed in Louisiana, it’s a perfect blend of meats, vegetables, and rice, making it a satisfying meal for any occasion.
Why Make This Recipe
This recipe is a wonderful way to bring the taste of Louisiana home. It’s simple, quick to prepare, and offers a delightful mix of textures and flavors. Not only does it taste amazing, but it also packs in nutritious ingredients like cabbage, which is full of fiber and vitamins. You can customize it to suit your taste, whether you’re looking for something mild or packed with heat. Plus, it’s easy to make large portions, making it great for family dinners or meal prep.
How to Make Cajun Cabbage Jambalaya
Making Cajun Cabbage Jambalaya is straightforward and fun. You’ll start by browning some sausage, which adds a rich, smoky flavor to the dish. After that, you’ll sauté fresh vegetables like onion, bell peppers, and celery. These ingredients form the base of the flavor profile. Then, you’ll stir in chopped cabbage, rice, and tomatoes, along with some chicken broth and spices. After simmering, the dish transforms into a delicious medley of flavors.
Ingredients:
- 1 tablespoon olive oil
- 1 lb andouille sausage, sliced
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 small head of green cabbage, chopped
- 1 (14.5 oz) can diced tomatoes
- 1 cup uncooked long grain rice
- 2 1/2 cups chicken broth
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon thyme
- Salt and black pepper to taste
- 2 green onions, sliced (for garnish)
- Hot sauce (optional)
Directions:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the sliced sausage and cook until browned, about 5–7 minutes. Remove and set aside.
- In the same pot, add the onion, bell pepper, celery, and garlic. Cook for 4–5 minutes until softened.
- Stir in the chopped cabbage and cook until slightly wilted, about 5 minutes.
- Add the diced tomatoes (with juice), uncooked rice, chicken broth, Cajun seasoning, paprika, thyme, salt, and pepper.
- Return the cooked sausage to the pot and stir everything together.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 25–30 minutes, or until the rice is tender and the liquid is absorbed.
- Fluff with a fork, garnish with green onions, and serve with hot sauce if desired.
How to Serve Cajun Cabbage Jambalaya
Serve Cajun Cabbage Jambalaya hot, garnished with sliced green onions for a pop of color. You can offer hot sauce on the side for those who like extra spice. This dish pairs nicely with a simple side salad or some crusty bread.
How to Store Cajun Cabbage Jambalaya
To store leftovers, let the jambalaya cool completely before placing it in an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, consider freezing it. Freeze in portions to make it easy to reheat.
Tips to Make Cajun Cabbage Jambalaya
- Feel free to add other vegetables like carrots or zucchini.
- If you want more heat, increase the Cajun seasoning or add jalapeños.
- For a vegetarian option, swap out the sausage for smoked tofu or eliminate it entirely.
Variation
You can customize this jambalaya by using different types of meat, such as chicken or shrimp. You can also experiment with different types of rice, like brown rice or jasmine rice, for a different flavor and texture.
FAQs
Can I use different sausage?
Yes, you can use any type of sausage. Chicken sausage or turkey sausage works well and can be healthier options.
Is it okay to make this ahead of time?
Absolutely! This dish tastes even better the next day as the flavors meld together. Just store it in the fridge.
Can I make Cajun Cabbage Jambalaya in a slow cooker?
Yes, it can be made in a slow cooker! Just brown the sausage and vegetables first, then add everything to the slow cooker. Cook on low for 6-8 hours.
Enjoy this flavorful and easy-to-make Cajun Cabbage Jambalaya, perfect for family gatherings or weeknight dinners!
Cajun Cabbage Jambalaya
Ingredients
For the main dish
- 1 tablespoon olive oil
- 1 lb andouille sausage, sliced Can substitute with other types of sausage
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 small head green cabbage, chopped
- 1 14.5 oz can diced tomatoes Include juice
- 1 cup uncooked long grain rice
- 2.5 cups chicken broth
- 2 teaspoons Cajun seasoning Increase for more heat
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon thyme
- to taste Salt and black pepper
- 2 green onions sliced (for garnish)
- Hot sauce (optional) For serving
Instructions
Cooking Steps
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the sliced sausage and cook until browned, about 5–7 minutes. Remove and set aside.
- In the same pot, add the onion, bell pepper, celery, and garlic. Cook for 4–5 minutes until softened.
- Stir in the chopped cabbage and cook until slightly wilted, about 5 minutes.
- Add the diced tomatoes (with juice), uncooked rice, chicken broth, Cajun seasoning, paprika, thyme, salt, and pepper.
- Return the cooked sausage to the pot and stir everything together.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 25–30 minutes, or until the rice is tender and the liquid is absorbed.
- Fluff with a fork, garnish with green onions, and serve with hot sauce if desired.
