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Cajun Cabbage Jambalaya

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Cajun Cabbage Jambalaya is a flavorful and hearty dish full of smoky turkey sausage, vegetables, and brown basmati rice, all simmered together in a spicy, savory broth. The combination of Cajun spices and tender cabbage makes this a comforting one-pot meal, perfect for family dinners or meal prep. #CajunJambalaya #SmokedSausage #OnePotMeal #SpicyComfortFood #HealthyCajun

Ingredients

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  • 1 pound smoked turkey sausage (or chicken sausage, sliced)
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 green bell pepper, chopped
  • 1 cup celery, chopped
  • 1 head green cabbage, chopped
  • 1 can (14 ounces) diced tomatoes, undrained
  • 1 cup chicken broth
  • 1/2 cup water
  • 1 cup uncooked brown basmati rice
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/8 teaspoon cayenne pepper (or more for heat)
  • 1/8 teaspoon black pepper

Instructions

  • In a large pot or Dutch oven, cook the turkey sausage over medium heat until slightly browned. If using chicken sausage or a plant-based option, add a little oil to prevent sticking.
  • Add the onion and garlic, cooking for about 2-3 minutes until fragrant.
  • Stir in the bell pepper and celery, cooking for another 3 minutes.
  • Add the cabbage, diced tomatoes (with juice), chicken broth, and water. Stir well.
  • Mix in the uncooked rice and all the seasonings (chili powder, salt, paprika, cumin, cayenne, and black pepper).
  • Bring everything to a boil, then reduce heat to low, cover, and simmer for 40-50 minutes, stirring occasionally, until the rice is tender.
  • Remove from heat, let it sit for a few minutes, then fluff with a fork.
  • Serve and enjoy this comforting and spicy Cajun dish!

Notes

  • You can adjust the amount of cayenne pepper based on your preferred spice level.
  • If you prefer a vegetarian version, you can substitute the sausage with plant-based sausage or extra veggies.
  • For extra flavor, add a squeeze of lime or a dash of hot sauce just before serving.

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