Here’s a flavorful and hearty recipe for Cajun Cabbage Jambalaya—a twist on traditional jambalaya that uses cabbage as a base, offering a low-carb alternative without compromising on the rich, savory flavors. It’s packed with spices, sausage, and rice for a complete meal!
Cajun Cabbage Jambalaya Recipe
Ingredients:
- 1 medium head of cabbage, chopped or shredded
- 1 lb smoked sausage (like Andouille sausage), sliced
- 1 lb chicken breast or thighs, diced
- 1 bell pepper, chopped
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup long-grain white rice (or cauliflower rice for a lower-carb version)
- 2 cups chicken broth (or water)
- 1 tbsp Cajun seasoning (or more to taste)
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper (optional, for added heat)
- 1 bay leaf
- Salt and black pepper, to taste
- 1-2 tbsp olive oil (for cooking)
- Fresh parsley or green onions, chopped (for garnish)
Instructions:
- Prepare the Ingredients:
- Chop the cabbage into bite-sized pieces or shred it, depending on your preference.
- Slice the sausage, dice the chicken, and chop the bell pepper, onion, celery, and garlic.
- Cook the Meats:
- In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced sausage and cook for 3-4 minutes until browned and slightly crispy. Remove the sausage from the pan and set aside.
- In the same skillet, add the diced chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside with the sausage.
- Sauté the Vegetables:
- In the same pan, add another tablespoon of olive oil if needed. Add the chopped onion, bell pepper, celery, and garlic. Sauté for about 5 minutes until softened and fragrant.
- Add the Rice and Seasonings:
- Stir in the rice, Cajun seasoning, smoked paprika, thyme, cayenne (if using), and bay leaf. Cook for 1-2 minutes, stirring to coat the rice and vegetables with the spices.
- Add the Liquids:
- Pour in the chicken broth and diced tomatoes (with their juice). Stir to combine everything, scraping any browned bits off the bottom of the pan.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for about 15 minutes, or until the rice is cooked and most of the liquid has absorbed.
- Add the Cabbage:
- Add the chopped cabbage to the pan, stirring it into the mixture. The cabbage will wilt and soften as it cooks. If necessary, cover the pan again and cook for an additional 5-10 minutes, until the cabbage is tender and everything is well combined.
- Return the Meats:
- Add the cooked sausage and chicken back into the pan, stirring everything together. Taste and adjust seasoning with salt, black pepper, or additional Cajun seasoning if needed.
- Finish and Serve:
- Remove the bay leaf and discard it. Garnish the jambalaya with freshly chopped parsley or green onions.
- Serve hot and enjoy your flavorful Cajun Cabbage Jambalaya!
Tips:
- For extra flavor: Add a splash of hot sauce or a few dashes of Tabasco sauce for more heat and tang.
- Rice substitution: If you want to keep it low-carb, cauliflower rice is an excellent substitute for regular rice. You can also use brown rice for added texture and nutrition.
- Make it spicier: Add extra cayenne pepper or fresh jalapeños for a spicier kick.
- One-pot meal: This dish is a one-pot wonder, making cleanup easy!
This Cajun Cabbage Jambalaya is a spicy, savory, and satisfying dish that’s sure to become a new favorite. It’s packed with bold flavors and perfect for those craving a hearty, yet healthy meal!
