Cajun Cabbage Jambalaya

Total Time: 1 hour 10 minutes
Preparation Time: 20 minutes
Cook Time: 50 minutes
Servings: 6
Difficulty Level: Moderate
Cuisine: Southern, Cajun, Creole
Dish Type: Main Course (One-Pot Meal)

Introduction

Looking for a hearty, spicy, and soul-warming dish that doesn’t compromise on flavor? This Cajun Cabbage Jambalaya with Rice is a bold and satisfying twist on the traditional Louisiana classic. By adding cabbage, you not only enhance the texture and nutrition but also stretch your ingredients further—making this an economical and wholesome dish.

Infused with the signature flavors of Cajun seasoning, smoky sausage, aromatic vegetables, and perfectly cooked rice, this recipe brings comfort food to your table in one easy pot. Whether you’re new to Cajun cuisine or a seasoned fan, this dish is sure to become a staple in your kitchen.

Ingredients

Vegetables & Base:

• 1 small head of green cabbage, chopped (about 6 cups)

• 1 large onion, diced

• 1 green bell pepper, chopped

• 1 red bell pepper, chopped

• 2 stalks celery, chopped

• 3 cloves garlic, minced

• 2 tablespoons tomato paste

• 1 (14.5 oz) can diced tomatoes

• 1 teaspoon sugar (optional, to balance acidity)

Proteins:

• 12 oz smoked Andouille sausage, sliced (or substitute with vegan sausage)

• 1 lb boneless chicken thighs, diced (optional for a meatier dish)

Rice:

• 1 ½ cups long grain white rice, rinsed

• 3 ½ cups chicken or vegetable broth (low sodium recommended)

Spices & Seasonings:

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

• 1 teaspoon smoked paprika

• ½ teaspoon dried thyme

• ¼ teaspoon cayenne pepper (adjust to taste)

• Salt and black pepper to taste

• 2 tablespoons olive oil or butter

Garnish (optional):

• Fresh parsley or green onions, chopped

• Hot sauce or lemon wedges for serving

Preparation Instructions

Step 1: Prep the Ingredients

Start by washing and chopping all vegetables. Cut the cabbage into bite-sized pieces, dice the onion, bell peppers, and celery. Slice the sausage and cube the chicken if using.

Tip: Rinse the rice until water runs clear to remove excess starch—this prevents it from becoming sticky while cooking.

Step 2: Brown the Meat

In a large Dutch oven or deep skillet, heat 1 tablespoon of olive oil over medium-high heat. Add sausage slices and brown on both sides (about 4–5 minutes). If using chicken, add it to the pot and sear until lightly browned. Remove meat from the pot and set aside.

Step 3: Sauté the Holy Trinity

In the same pot, add the remaining tablespoon of oil. Sauté the diced onion, celery, and bell peppers until softened (5–7 minutes). Stir in garlic and cook for another minute until fragrant.

Step 4: Add Tomato Base and Seasoning

Add tomato paste and stir it into the veggies until well distributed. Then add diced tomatoes (with juices), sugar (if using), Cajun seasoning, thyme, paprika, cayenne pepper, salt, and black pepper. Cook for 3–5 minutes, allowing the flavors to meld.

Step 5: Add Cabbage and Rice

Add the chopped cabbage to the pot and stir it into the mixture. Let it cook down slightly (about 5 minutes), then add the rinsed rice.

Step 6: Simmer the Jambalaya

Pour in the broth and return the cooked sausage (and chicken, if used) to the pot. Stir everything together. Bring to a boil, then reduce heat to low, cover with a lid, and simmer for 30–35 minutes. Avoid opening the lid too often to allow the rice to cook properly.

Tip: If the mixture starts to dry out before the rice is done, add ¼ cup broth or water as needed.

Step 7: Let It Rest

Once the rice is cooked and all liquid is absorbed, turn off the heat and let the jambalaya sit covered for 10 minutes. This resting period helps everything settle and deepens the flavors.

Step 8: Garnish and Serve

Fluff the jambalaya with a fork, garnish with chopped parsley or green onions, and serve with lemon wedges or a splash of hot sauce if desired.

Serving Suggestions

This Cajun Cabbage Jambalaya with Rice is a meal in itself, but it pairs beautifully with:

• Cornbread or garlic bread

• A crisp green salad

• Pickled okra or spicy coleslaw

• A side of fried plantains for a sweet twist

Storage and Reheating

• Storage: Cool completely and store in airtight containers in the refrigerator for up to 4 days.

• Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

• Reheating: Warm on the stove with a splash of broth or water, or microwave in a covered dish until hot throughout.

Homemade Cajun Seasoning (Optional)

Want to make your own Cajun seasoning at home? Here’s a quick blend:

• 1 tablespoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 1 teaspoon cayenne pepper

• ½ teaspoon salt

• ½ teaspoon black pepper

Mix well and store in an airtight jar. This makes about ¼ cup.

Nutritional Information (Per Serving, Estimated)

Note: Nutritional values vary based on specific ingredients and portion sizes. Using turkey sausage or omitting chicken can reduce fat and calories.

Tips for Success

• Don’t Overcrowd the Pot: If your cabbage is too voluminous at first, add it in batches to allow it to wilt before adding more.

• Use Brown Rice: Want a whole-grain version? Substitute with brown rice, but increase liquid by ½ cup and extend cooking time by 15–20 minutes.

• Make It Vegan: Omit the sausage and chicken, and use plant-based sausage alternatives or beans like kidney or black beans for protein.

Conclusion

Cajun Cabbage Jambalaya with Rice is the ultimate comfort food—bold, flavorful, and incredibly satisfying. It’s the perfect dish for feeding a crowd or meal-prepping for the week. This one-pot wonder brings together all the best elements of Louisiana cuisine with a nutritious twist, thanks to the hearty cabbage and veggie-rich base.

Whether you’re celebrating Mardi Gras, cooking for family, or just craving something warm and spicy, this dish is a guaranteed hit. Add it to your weekly dinner rotation, and enjoy a taste of the South wherever you are.