Cajun Cabbage Jambalaya

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6–8
Difficulty Level: Medium
Spice Level: Moderate (adjustable)

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Introduction

Jambalaya is a soul-satisfying classic from Louisiana cuisine — a one-pot dish brimming with bold spices, hearty proteins, and deep southern flavor. This Cajun Cabbage Jambalaya puts a healthy, low-carb twist on the traditional rice-based version by using finely chopped cabbage as the base. The result is a hearty, spicy, and delicious dish that satisfies your cravings without weighing you down.

With smoky sausage, tender chicken, vegetables, and a mix of Cajun herbs and spices, this recipe is both comforting and nourishing. It’s perfect for feeding a family or preparing in bulk for weekly meals. And the best part? It’s gluten-free, low in carbs, and easily adaptable for different dietary needs.

Ingredients

Proteins:

• 1/2 pound smoked Andouille sausage, sliced

• 1/2 pound boneless, skinless chicken thighs or breasts, diced

• 2 tablespoons olive oil or butter (for cooking)

Vegetables:

• 1 medium head green cabbage (about 6 cups chopped)

• 1 medium onion, diced

• 1 bell pepper (red or green), diced

• 2 celery stalks, chopped

• 3 cloves garlic, minced

• 1 can (14.5 oz) diced tomatoes (with juice)

Spices and Seasoning:

• 2 teaspoons Cajun seasoning (store-bought or homemade)

• 1 teaspoon smoked paprika

• 1/2 teaspoon dried thyme

• 1/2 teaspoon oregano

• 1/4 teaspoon cayenne pepper (optional, for more heat)

• Salt and black pepper to taste

• 1 tablespoon tomato paste

• 1/2 cup chicken broth or water

• 1 bay leaf (optional)

Optional Additions:

• 1/2 pound peeled shrimp (add during the last 5 minutes of cooking)

• A few dashes of hot sauce

• 2 tablespoons chopped parsley or green onions (for garnish)

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Equipment Needed

• Large skillet or Dutch oven

• Sharp knife and cutting board

• Wooden spoon or spatula

• Measuring spoons and cups

• Lid for pan (optional but helpful for steaming cabbage)

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Instructions

Step 1: Prepare the Vegetables and Proteins

Start by prepping your vegetables: chop the cabbage into bite-sized shreds, dice the onions, bell pepper, celery, and mince the garlic. Set aside.

Dice the chicken into small cubes, and slice the Andouille sausage into thin rounds.

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Step 2: Sauté the Meats

Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.

Add the sliced sausage and cook for about 3-4 minutes, until browned and slightly crispy on the edges. Remove and set aside.

In the same skillet, add the diced chicken. Season lightly with salt and pepper. Sear for 4-5 minutes until browned and just cooked through. Remove and set aside with the sausage.

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Step 3: Cook the Vegetables

Add the remaining tablespoon of olive oil to the skillet. Toss in the onion, bell pepper, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and starting to caramelize.

Add the garlic and cook for another minute until fragrant.

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Step 4: Build the Base

Stir in the tomato paste, and cook for 1-2 minutes to deepen the flavor.

Add in the chopped cabbage, diced tomatoes (with juice), and all of the spices: Cajun seasoning, smoked paprika, thyme, oregano, cayenne pepper (if using), and bay leaf. Pour in the chicken broth or water and stir to combine.

Cover with a lid (if using) and allow the cabbage to cook down for about 10 minutes, stirring occasionally.

Step 5: Combine Everything

Once the cabbage has started to soften and reduce, return the cooked sausage and chicken to the pan. Stir everything well so the flavors can marry together.

Simmer uncovered for another 10-15 minutes until the cabbage is tender, and the mixture is thick and hearty. If you’re adding shrimp, stir them in during the last 5 minutes of cooking until pink and fully cooked.

Taste and adjust seasoning as needed — feel free to add more salt, pepper, or Cajun seasoning depending on your spice preference.

Step 6: Serve and Garnish

Remove from heat, discard the bay leaf, and let the jambalaya rest for 5 minutes to allow the flavors to settle.

Serve hot, garnished with chopped parsley or green onions. It pairs well with a side of cornbread or a green salad for a full Southern-inspired meal.

Optional Variations

• Vegetarian Cajun Jambalaya: Omit the meat and use plant-based sausage or beans such as red kidney or black-eyed peas.

• Rice Version: Stir in 1 cup cooked rice at the end for a more traditional jambalaya texture.

• Spicier: Add diced jalapeños with the vegetables or a few extra dashes of hot sauce.

Storage and Reheating Tips

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.

• Freeze: This jambalaya freezes very well. Allow it to cool completely, then store in freezer bags or containers for up to 2 months.

• Reheat: Reheat in a skillet over medium heat with a splash of water or broth to restore moisture. Microwave reheating also works for individual portions.

Nutritional Information (Per Serving, Based on 6 Servings)

Note: Values may vary depending on sausage type and ingredient brands. You can reduce sodium by choosing low-sodium broth and sausage.

Conclusion

This Cajun Cabbage Jambalaya offers all the warmth and flavor of classic jambalaya with a nutritious, low-carb twist. It’s the perfect meal to satisfy comfort food cravings without relying on heavy grains or processed ingredients. Boldly seasoned, packed with veggies and proteins, and customizable to your taste, this one-pot meal deserves a spot in your regular recipe rotation.

Whether you’re following a keto diet, trying to eat cleaner, or just looking for a delicious way to enjoy cabbage, this recipe delivers the taste of Louisiana right to your table.