Cajun Cabbage Jambalaya

Jump to Recipe

Welcome to your new favorite recipe! Cajun Cabbage Jambalaya is the perfect answer to those busy days when you’ve got a million things on your plate—or, should I say, in your skillet? If you’re looking for a flavorful meal that’s quick, comforting, and oh-so-simple to whip up, then you’ve clicked your way into food heaven. This dish will not only delight your taste buds but also bring a little touch of New Orleans flair straight to your kitchen. Whether you’re in need of a quick weeknight dinner or something special to impress your loved ones, let’s dive into this culinary adventure together!

Why You’ll Love This Cajun Cabbage Jambalaya

Let’s face it: Life can be chaotic, especially for us busy women juggling work, family, and everything in between. Cajun Cabbage Jambalaya is not just a recipe; it’s a hug in a bowl. It’s packed with bold flavors and textures, plus nutritious ingredients that make it an easy-to-love option for everyone at the table—even the picky eaters. And bonus points: it’s budget-friendly! Who doesn’t love saving money while feeding a crowd?

Ingredients

Before we dive into the cooking steps, let’s gather our superstar ingredients:

1 medium head of cabbage, chopped
1 pound of chicken sausage, sliced (feel free to use turkey for a lighter option!)
1 bell pepper, diced (any color you like; I’m partial to green for that classic look!)
1 onion, diced
2 cloves of garlic, minced
1 cup of rice (preferably long grain)
1 can of diced tomatoes (15 oz, drained)
4 cups of chicken broth
2 tablespoons of Cajun seasoning (or a little more if you’re feeling spicy!)
Salt and pepper to taste
Chopped green onions for garnish

Steps to Culinary Glory

Let’s get cooking! Just follow these easy steps, and you’ll be well on your way to a fragrant feast that will fill your kitchen with delightful aromas!

Sauté the Sausage: In a large pot or Dutch oven, heat a bit of oil over medium heat. Toss in the sliced chicken sausage and cook for about 5-7 minutes, until browned. This golden brown goodness is what we call flavor town!
Add the Veggies: Once your sausage is irresistibly seared, bring in the diced onion, bell pepper, and minced garlic. Sauté for an additional 3-4 minutes until everything is soft and aromatic—ah, can you smell that? It’s like you just opened a window to New Orleans!
Combine the Cabbage: Now, stir in the chopped cabbage. It’s the star of the show, after all! Cook for about 5 minutes until the cabbage begins to wilt down—this will make it blend beautifully into the jambalaya.
Pour in the Goodness: Add the rice, diced tomatoes, chicken broth, and Cajun seasoning. Mix everything together like you’re at a dance party, ensuring all that seasoned goodness is spread evenly.
Bring to a Simmer: Increase the heat until everything is bubbling away, then reduce to low. Cover and let your jambalaya simmer for about 20-25 minutes, or until the rice is tender and has absorbed that flavorful broth.
Final Seasoning: When it’s done cooking, give it a good taste and adjust with salt and pepper as needed. Garnish with some chopped green onions to add a pop of color and crunch.
Serve and Enjoy: Dish up your Cajun Cabbage Jambalaya in bowls and watch everyone smile as they dig in. Trust me, you’re going to hear a lot of “Mmm!” and “Wow!” tonight.

Cooking Tips

Leftovers? Store any extras in an airtight container in the fridge for up to three days. Pro tip: this dish tastes even better the next day!
Spice Level: Not a fan of too much heat? Feel free to adjust the Cajun seasoning to your liking. Remember, you can always add more, but you can’t take it away—kind of like that one time I went a little too heavy on the cayenne pepper (yikes!).
Mix-It-Up: Want to switch it up? Consider adding shrimp or ground turkey for a different protein option. Just remember to adjust the cooking times accordingly!

Frequently Asked Questions

Can I use a different type of sausage? Absolutely! Feel free to experiment with andouille sausage, turkey sausage, or even a plant-based option.
Can I substitute cabbage? If you’re not a cabbage fan (though do we even know each other?), kale or collard greens can make a great substitute.
How can I store leftovers? Keep them in an airtight container in the fridge for up to three days. Reheat on the stovetop or in the microwave—just add a little splash of broth if it looks too dry!

Nothing beats the joy of cooking an easy, satisfying meal that everyone in your family will love! So go ahead—give this Cajun Cabbage Jambalaya a try. You won’t regret it, and I’m pretty sure it’ll become your new go-to recipe. After all, who doesn’t want to add a bit of Louisiana love to their dining table? Happy cooking, my friends!

For more recipes check my

Beef-Stuffed Shells with Creamy Ricotta Filling

Easy Beef Rice Bowl for Busy Lives