Cajun Cabbage Jambalaya
This hearty Cajun Cabbage Jambalaya features smoked sausage, chicken, and a medley of vegetables simmered with rice and spices for a flavorful one-pot meal. It's a comforting dish perfect for a family dinner.
Equipment
- Dutch oven or heavy-bottomed pot
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb smoked sausage (Andouille or a good quality kielbasa work best), sliced
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large yellow onion, chopped
- 2 stalks celery, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup long-grain white rice, uncooked
- 3 cups chicken broth
- 1 tbsp Cajun seasoning (adjust to your spice preference)
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 1/2 head green cabbage, cored and roughly chopped
Seasoning & Garnish
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped for garnish (optional)
Instructions
Cooking
- Heat olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add sliced smoked sausage and chicken pieces, cooking until browned and cooked through (5-7 minutes).
- Remove the cooked meats and set aside, leaving drippings in the pot. Reduce heat to medium, then add onion, celery, and bell pepper, sautéing for 5-7 minutes until softened.
- Stir in minced garlic and cook for an additional minute until fragrant. Add diced tomatoes, uncooked rice, chicken broth, Cajun seasoning, dried thyme, and cayenne pepper (if using).
- Bring the mixture to a boil, scraping any browned bits from the bottom. Return the cooked sausage and chicken to the pot, reduce heat to low, cover, and simmer for 15-20 minutes until rice is almost tender and most liquid is absorbed.
- Stir in the chopped cabbage, re-cover, and simmer for another 10-15 minutes until the cabbage is tender and rice is fully cooked.
- Taste and adjust seasoning with salt and pepper. Let rest for a few minutes, then fluff with a fork and garnish with fresh parsley if desired, serving hot.
Notes
For a spicier jambalaya, increase the amount of cayenne pepper. Andouille sausage is traditional, but good quality kielbasa works well as a substitute. Ensure rice is fully cooked but not mushy for the best texture.