Cajun Cabbage Jambalaya with Sausage and Rice
A spicy, easy one-pot meal that mixes cabbage, sausage, rice, and bold Cajun flavors.
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.
Notes
Serve hot from the pot for best flavor and warmth. Offer hot sauce or lemon wedges on the side for extra kick.