Cajun Cabbage Jambalaya

Cajun Cabbage Jambalaya

Discover how to make a delicious Cajun-inspired jambalaya loaded with sausage, ground beef, vegetables, and rice with this easy cabbage jambalaya recipe. Perfect comfort food for any occasion!

Can I use turkey sausage or chicken sausage instead of Cajun sausage?

Yes, you can substitute turkey, chicken or other flavored sausages if you prefer.

Do I need to use fire-roasted diced tomatoes?

No, you can use regular canned diced tomatoes if fire-roasted ones are not available.

Can I leave out the cayenne pepper?

Yes, you can omit the cayenne or reduce it to 1 teaspoon to make it more mild.

What kind of rice works best?

Long-grain brown or white rice is best, but other varieties can be used as well.

Can I prep this in advance?

Yes! You can brown the meats and sauté the veggies a day in advance. Store them separately and combine them when ready to finish cooking.


  • 3 Cajun sausages, sliced (about 12 ounces)
  • 1 pound lean ground chuck (80/20 or leaner)
  • 1 small bell pepper, diced (about 1 cup)
  • 4 stalks celery, diced (about 2 cups)
  • 1 medium onion, diced (about 1 cup)
  • 2 tablespoons minced garlic
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon cayenne pepper (reduce to 1 teaspoon if less spicy is desired)
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 (14.5 ounce) can fire roasted diced tomatoes
  • 1 chicken bouillon cube
  • 1 cup brown rice
  • 1 medium head and 1 small head green cabbage, chopped (about 8 cups)
  • 2 cups water
  • 2 cups chicken broth


  1. In a large skillet or pan, cook the Cajun sausages and ground chuck over medium-high heat until browned and cooked through, 5-7 minutes. Drain excess grease if needed.
  2. Add the bell pepper, celery, onion, and garlic. Cook for 2-3 minutes until vegetables start to soften.
  3. Season with the Cajun seasoning, cayenne pepper, paprika, garlic powder, and onion powder. Stir well and cook for 1 minute.
  4. Make a well in the center of the pan and add 1 tablespoon of vegetable oil. Sprinkle 3-4 tablespoons flour over the oil. Cook the flour and oil mixture for 2-3 minutes, stirring constantly until thickened to make a roux.
  5. Stir in the fire-roasted diced tomatoes and chicken bouillon, breaking up the bouillon with a spoon. Add the brown rice and chopped cabbage, stirring well to combine.
  6. Pour in the water and chicken broth. Place a lid on top and simmer for 30 minutes, until cabbage is tender and rice is cooked through.
  7. Remove the lid and adjust the seasonings if needed. Serve hot. Enjoy!


  • For less prep work, use packaged chopped cabbage instead of chopping it yourself.
  • Cook times may vary based on the type of rice used, so taste and check doneness before serving.
  • Garnish with chopped green onions, parsley, or hot sauce for extra flavor and color.
  • Leftovers can be stored in the fridge for 3-4 days or frozen for longer-term storage.
  • Serve with cornbread, biscuits, or over cauliflower rice for a low-carb option.
  • Add other favorite veggies like corn, peas, carrots, or okra to customize it.


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