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