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A full serving of cajun cabbage jambalaya dish in a rustic bowl

Hearty Cajun Cabbage Jambalaya

This hearty Cajun Cabbage Jambalaya is a flavorful and satisfying one-pot meal. Smoked sausage, tender cabbage, aromatic vegetables, and a kick of Cajun seasoning come together for a delicious and easy-to-make dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Breakfast
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil
  • 1 lb smoked sausage (andouille or kielbasa recommended), sliced
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1.5 teaspoons Cajun seasoning (or more, to taste)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 1 large head green cabbage (about 2-2.5 lbs), cored and chopped
  • 14.5 oz diced tomatoes, undrained
  • 2 cups chicken broth (or vegetable broth for a vegetarian option)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley or green onions, chopped for garnish

Equipment

  • Large pot or Dutch oven
  • Slotted spoon

Method
 

Cooking Steps
  1. Heat olive oil in a large pot, then brown sliced smoked sausage for 5-7 minutes. Remove sausage and set aside, reserving drippings in the pot.
  2. Add onion, bell pepper, and celery to the pot, sautéing until softened (5-7 minutes). Stir in minced garlic and seasonings, cooking for another minute until fragrant.
  3. Add chopped cabbage, diced tomatoes, and chicken broth; bring to a simmer. Cover and cook on low heat for 15-20 minutes until cabbage is tender, stirring occasionally.
  4. Return cooked sausage to the pot, stir to combine, and heat through for a few minutes. Adjust seasoning with salt and pepper, then garnish with fresh parsley or green onions before serving.

Notes

This dish can be made vegetarian by omitting the sausage and using vegetable broth. Adjust the level of cayenne pepper to your preference for spice.