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.

Ingredients:

  • 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

Instructions:

  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!

Tips:

  • 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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