Cajun Cabbage Jambalaya with Sausage and Rice is a spicy, easy one-pot meal that mixes cabbage, sausage, rice, and bold Cajun flavors.
- introduction – Cajun Cabbage Jambalaya with Sausage and Rice
- why make this recipe – Cajun Cabbage Jambalaya with Sausage and Rice
- how to make Cajun Cabbage Jambalaya with Sausage and Rice
- Ingredients : Cajun Cabbage Jambalaya with Sausage and Rice
- Directions : Cajun Cabbage Jambalaya with Sausage and Rice
- how to serve Cajun Cabbage Jambalaya with Sausage and Rice
- how to store Cajun Cabbage Jambalaya with Sausage and Rice
- tips to make Cajun Cabbage Jambalaya with Sausage and Rice
- variation (if any) – Cajun Cabbage Jambalaya with Sausage and Rice
- FAQs – Cajun Cabbage Jambalaya with Sausage and Rice
introduction – Cajun Cabbage Jambalaya with Sausage and Rice
This Cajun Cabbage Jambalaya with Sausage and Rice is fast to make and fills the house with good smells.
For another simple sausage idea, try the tasty caramelized sausages with apples and red onions for a different twist.
why make this recipe – Cajun Cabbage Jambalaya with Sausage and Rice
Make this Cajun Cabbage Jambalaya with Sausage and Rice when you want a filling meal with little fuss.
It uses cheap pantry items and cooks in one pot, so you save time and dishes.
how to make Cajun Cabbage Jambalaya with Sausage and Rice
This section shows the steps to cook Cajun Cabbage Jambalaya with Sausage and Rice in order.
Keep a lid on the pot while rice simmers so the grain cooks well and the flavors blend.
Ingredients : Cajun Cabbage Jambalaya with Sausage and Rice
- 1 medium head of cabbage, chopped
- 1 pound sausage (such as smoked sausage or kielbasa), sliced
- 1 cup rice (long grain or brown)
- 1 onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can diced tomatoes (14.5 oz)
- 2 tablespoons Cajun seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- Green onions for garnish (optional)
For more rice-based comfort recipes, see this simple soup idea at curried chicken lentil and rice soup with spinach.
Directions : Cajun Cabbage Jambalaya with Sausage and Rice
- Heat olive oil in a large pot over medium heat. Add the sliced sausage and cook until browned.
- Add onion, bell pepper, celery, and garlic to the pot. Sauté until the vegetables are softened.
- Stir in the chopped cabbage and cook for about 5 minutes until it begins to wilt.
- Add the rice, chicken broth, diced tomatoes, Cajun seasoning, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for about 20-25 minutes or until the rice is cooked and liquid is absorbed.
- Fluff the jambalaya with a fork before serving. Garnish with green onions if desired.
how to serve Cajun Cabbage Jambalaya with Sausage and Rice
Serve hot from the pot for best flavor and warmth.
Offer hot sauce or lemon wedges on the side for extra kick.
how to store Cajun Cabbage Jambalaya with Sausage and Rice
Let the jambalaya cool for 30 minutes, then move to airtight containers.
Keep in the fridge for up to 4 days or freeze for up to 3 months.
tips to make Cajun Cabbage Jambalaya with Sausage and Rice
- Brown the sausage well to add deep flavor.
- Use low-sodium broth if you watch salt, then add salt at the end.
- If rice is not done, add 1/2 cup more broth and cook a few minutes longer.
Try a meaty, rich dish like Egyptian beef with pita and rice for a different hearty meal idea.
variation (if any) – Cajun Cabbage Jambalaya with Sausage and Rice
- Swap kielbasa for chicken or shrimp for a lighter version.
- Add smoked paprika or cayenne for more heat.
- Use brown rice but increase simmer time and broth by 1/2 cup.
FAQs – Cajun Cabbage Jambalaya with Sausage and Rice
Q: Can I use frozen cabbage for Cajun Cabbage Jambalaya with Sausage and Rice?
A: Yes. Thaw and drain excess water, then add when vegetables would go in.
Q: Is this Cajun Cabbage Jambalaya with Sausage and Rice gluten free?
A: It can be. Check the sausage and broth labels to be sure they are gluten free.
Q: Where can I buy Cajun seasoning for this Cajun Cabbage Jambalaya with Sausage and Rice?
A: Buy it here.
Q: Can I make Cajun Cabbage Jambalaya with Sausage and Rice in a slow cooker?
A: Yes. Brown sausage and sauté veg first, then combine with rice and broth in slow cooker. Cook on low until rice is tender.
Q: How do I reheat Cajun Cabbage Jambalaya with Sausage and Rice?
A: Reheat on the stove with a splash of broth or in the microwave until hot throughout.
Cajun Cabbage Jambalaya with Sausage and Rice
Ingredients
Main ingredients
- 1 medium head medium head of cabbage, chopped
- 1 pound sausage (such as smoked sausage or kielbasa), sliced
- 1 cup rice (long grain or brown)
- 1 large onion, diced
- 1 large green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups chicken broth Use low-sodium broth if reducing salt
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons Cajun seasoning
- to taste Salt and pepper
- 2 tablespoons olive oil
- to garnish Green onions for garnish (optional)
Instructions
Cooking
- Heat olive oil in a large pot over medium heat. Add the sliced sausage and cook until browned.
- Add onion, bell pepper, celery, and garlic to the pot. Sauté until the vegetables are softened.
- Stir in the chopped cabbage and cook for about 5 minutes until it begins to wilt.
- Add the rice, chicken broth, diced tomatoes, Cajun seasoning, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for about 20-25 minutes or until the rice is cooked and liquid is absorbed.
- Fluff the jambalaya with a fork before serving. Garnish with green onions if desired.
