Cajun Cabbage Jambalaya
Ingredients:
1 tablespoon olive oil
1 lb andouille sausage, sliced
1 small onion, chopped
1 green bell pepper, chopped
2 celery stalks, diced
3 garlic cloves, minced
1 small head of green cabbage, chopped
1 (14.5 oz) can diced tomatoes
1 cup uncooked long grain rice
2 1/2 cups chicken broth
2 teaspoons Cajun seasoning
1/2 teaspoon smoked paprika
1/2 teaspoon thyme
Salt and black pepper to taste
2 green onions, sliced (for garnish)
Hot sauce (optional)
Directions:
In a large pot or Dutch oven, heat olive oil over medium heat. Add sliced sausage and cook until browned, about 5–7 minutes. Remove and set aside.
In the same pot, add onion, bell pepper, celery, and garlic. Cook for 4–5 minutes until softened.
Stir in the chopped cabbage and cook until slightly wilted, about 5 minutes.
Add the diced tomatoes (with juice), uncooked rice, chicken broth, Cajun seasoning, paprika, thyme, salt, and pepper.
Return the cooked sausage to the pot and stir everything together.
Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, or until the rice is tender and the liquid is absorbed.
Fluff with a fork, garnish with green onions, and serve with hot sauce if desired.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 410 kcal | Servings: 6 servings
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