Why You’ll Love This Recipe
Cajun Cabbage Jambalaya is a flavorful twist on the Louisiana classic, swapping rice for tender, braised cabbage. Packed with smoky sausage, seasoned chicken, aromatic vegetables, and bold Cajun spices, this dish is hearty, satisfying, and loaded with layers of flavor. The cabbage absorbs the rich seasonings, creating a slightly sweet balance against the spicy kick of the jambalaya. Best of all, it comes together in one pot, making cleanup easy while still delivering comfort-food satisfaction. Perfect for weeknight dinners, potlucks, or meal prep, this dish is lighter than traditional jambalaya yet just as filling. If you’re looking for a new way to enjoy Cajun flavors, this recipe is an exciting, low-carb alternative that doesn’t sacrifice taste.
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Cajun Cabbage Jambalaya – A Spicy, Hearty One-Pot Meal
- Total Time: 1 hr
- Yield: 6 servings
- Diet: Halal
Description
A hearty Cajun-inspired dish made with tender cabbage, seasoned rice, smoked sausage, and spices, creating a flavorful one-pot jambalaya twist without tomatoes.
Ingredients
- 1 medium head of cabbage, chopped
- 1 lb smoked sausage, sliced
- 1 lb chicken thighs or breasts, diced
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 cups long-grain white rice
- 4 cups chicken broth
- 2 tbsp olive oil
- 2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1/2 tsp thyme
- 1/4 tsp cayenne pepper (optional, for heat)
- 2 bay leaves
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add smoked sausage and cook until browned. Remove and set aside.
- Add chicken pieces to the same pot and cook until lightly browned. Remove and set aside with sausage.
- Sauté onion, bell pepper, celery, and garlic until softened, about 5 minutes.
- Stir in chopped cabbage and cook until slightly wilted.
- Add rice, Cajun seasoning, smoked paprika, thyme, cayenne, and bay leaves. Stir to coat.
- Pour in chicken broth and return sausage and chicken to the pot. Mix well.
- Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until rice is tender and liquid is absorbed.
- Remove bay leaves, adjust seasoning, and garnish with parsley before serving.
Notes
- For a seafood variation, add shrimp in the last 5 minutes of cooking.
- Use brown rice, but extend cooking time by 15–20 minutes and add more broth if needed.
- Great for meal prep and tastes even better the next day as flavors deepen.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Main Course
- Method: One-Pot, Stovetop
- Cuisine: Cajun/Creole
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Green cabbage – The base of the dish, tender and slightly sweet when cooked.
Smoked sausage (andouille preferred) – Adds smoky, spicy depth to the jambalaya.
Chicken thighs or breasts – A hearty protein that pairs well with Cajun seasoning.
Olive oil – Used for sautéing the meat and vegetables.
Onion – A classic Cajun ingredient that builds the flavor base.
Celery – Adds crunch and earthiness, essential in the “holy trinity” of Cajun cooking.
Green bell pepper – Rounds out the trinity with sweetness and freshness.
Garlic – Infuses the dish with bold, aromatic flavor.
Cajun seasoning – The star of the recipe, bringing spice, smokiness, and warmth.
Paprika – Enhances color and adds another layer of smoky flavor.
Crushed tomatoes – Provide richness and tang to the jambalaya base.
Chicken broth – Keeps the dish saucy and infuses the cabbage with savory flavor.
Red pepper flakes – Optional, for those who enjoy extra heat.
Salt and black pepper – Balance and enhance the seasonings.
Fresh parsley or green onions – Bright garnishes to finish the dish.
Directions
Start by slicing the cabbage into thin strips. In a large pot or Dutch oven, heat olive oil over medium heat. Add sliced sausage and cook until browned, then remove and set aside. In the same pot, add chicken pieces seasoned with Cajun seasoning and sear until golden. Remove and set aside.
Add onion, celery, and bell pepper to the pot, cooking until softened. Stir in garlic, paprika, and additional Cajun seasoning, cooking briefly until fragrant. Pour in crushed tomatoes and chicken broth, stirring to combine. Return sausage and chicken to the pot, then fold in the cabbage. Cover and simmer for 25–30 minutes, stirring occasionally, until the cabbage is tender and flavors are fully developed.
Adjust seasoning with salt, pepper, or red pepper flakes. Garnish with parsley or green onions before serving.
Servings and timing
This recipe makes 6 servings. Preparation takes about 20 minutes, and cooking requires 40 minutes. In total, the dish is ready in 1 hour.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave. This dish also freezes well—store in freezer-safe containers for up to 2 months, thaw overnight in the fridge, and reheat before serving.
Variations and Customizations
Seafood Twist – Add shrimp during the last 5 minutes of cooking for a Cajun seafood version.
Vegetarian Option – Omit the sausage and chicken, and add beans or mushrooms for a hearty substitute.
Extra Spicy – Use hot andouille sausage or add cayenne pepper for more heat.
Cheesy Jambalaya – Stir in shredded cheddar or pepper jack before serving for a creamy twist.
Low-Sodium Version – Use low-sodium broth and seasoning blends to control salt levels.
Tomato-Free – Replace crushed tomatoes with extra broth for a lighter flavor.
One-Pot Oven Method – After simmering, transfer the pot to the oven at 350°F (175°C) for 20 minutes for deeper flavor.
Rice Combo – Stir in a small amount of cooked rice at the end for added texture while still keeping cabbage as the star.
FAQs
Can I make this in a slow cooker?
Yes, combine all ingredients except shrimp (if using) and cook on low for 6–7 hours.
Is cabbage a good substitute for rice in jambalaya?
Yes, it absorbs flavors well while keeping the dish lighter and low-carb.
Can I prepare this ahead of time?
Absolutely, it reheats beautifully and tastes even better the next day.
What sausage works best?
Andouille sausage is traditional, but kielbasa or smoked sausage also work.
Can I use red cabbage?
Green cabbage is best for texture and sweetness, but red cabbage works in a pinch.
How do I keep cabbage from becoming mushy?
Simmer until just tender—avoid overcooking.
Conclusion
Cajun Cabbage Jambalaya is a bold, hearty, and satisfying twist on a Louisiana favorite. With smoky sausage, seasoned chicken, tender cabbage, and rich Cajun spices, it’s a one-pot wonder that delivers big flavor with minimal effort. Lighter than traditional jambalaya but just as comforting, this recipe is perfect for weeknight dinners, meal prep, or feeding a crowd. Once you try it, you’ll love how cabbage transforms this classic dish into something unique and delicious.
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