Cajun Cabbage Jambalaya
A hearty one-pot meal that combines bold flavors and fresh ingredients, reflecting the spirit of Cajun cooking.
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.
Notes
Feel free to add other vegetables like carrots or zucchini. For a vegetarian option, swap out the sausage for smoked tofu or eliminate it entirely. This dish tastes even better the next day!