If you’re craving something hearty, bold, and downright soul-satisfying, look no further than Cajun Cabbage Jambalaya. This flavor-packed, one-pot wonder takes the classic jambalaya experience and infuses it with the tender sweetness of cabbage, smoky sausage, and a rainbow of aromatic veggies. With every bite, you’ll enjoy the punchy spices of Cajun cooking, comforting rice, and juicy bits of meat, making this dish a real crowd-pleaser that’s perfect for busy weeknights or laid-back weekends with friends.
Ingredients You’ll Need
You don’t need a mountain of fancy ingredients to make magic—just these essentials that work together to build layers of spice, smokiness, and sweetness. Each one brings something special, and together, they create a Cajun Cabbage Jambalaya that’s totally unforgettable.
- Olive oil: Adds a velvety, flavorful base for sautéing, and brings a hint of richness.
- Smoked sausage (such as andouille), sliced: Infuses every bite with a deep, smoky flavor and classic Cajun flair.
- Ground beef: Delivers hearty substance and soaks up all the wonderful spices.
- Onion, diced: Mellows and sweetens as it cooks, adding a lovely backbone to the jambalaya.
- Green bell pepper, diced: Provides color, crunch, and that signature “holy trinity” flavor in Cajun cooking.
- Celery stalks, chopped: Balances the blend with subtle earthiness and texture.
- Garlic, minced: Gives a punchy aromatic boost that ties the whole dish together.
- Diced tomatoes, undrained: Adds juicy acidity and a saucy element that coats every ingredient.
- Tomato sauce: Richens and smooths out the sauce, providing deep flavor.
- Cajun seasoning: The star of the show, infusing everything with bold heat and zest—use more or less to fit your taste!
- Smoked paprika: Lends a gentle smoky sweetness that complements the sausage perfectly.
- Dried thyme: A classic herb for Southern dishes, bringing floral, savory notes.
- Salt (or to taste): Essential for balancing all the flavors and letting them shine.
- Black pepper: Adds a touch of warmth and highlights the other spices.
- Green cabbage, chopped: The heart of this recipe! Cooks down to sweet, tender strands that soak up every drop of flavor.
- Cooked white rice: Makes the jambalaya extra-hearty and soaks up all that saucy, spiced goodness.
- Green onions, sliced (for garnish): Sprinkled on top for a fresh, crunchy finish and a pop of color.
How to Make Cajun Cabbage Jambalaya
Step 1: Brown the Sausage
Begin by heating your olive oil in a large Dutch oven or deep skillet over medium heat. The oil should shimmer but not smoke; that’s your cue to add the sliced sausage. Let the sausage brown for about 4–5 minutes, stirring occasionally—don’t rush this step, since the browning brings out that irresistibly smoky, savory flavor. Once done, remove the sausage and set it aside; you’ll add it back in later so it stays perfectly juicy.
Step 2: Cook the Ground Beef
In the same pan (leave that tasty sausage oil in there!), add your ground beef. Break it up with a spoon as it cooks, and let it brown thoroughly so you develop even more flavor. Once the beef is just cooked through, it’s time to welcome the aromatic veggies to the party.
Step 3: Sauté the Holy Trinity
Add your diced onion, green bell pepper, celery, and minced garlic right to the pan with the beef. Stir them together, scraping the bottom to catch all the flavor bits. Cook for about 5–7 minutes until the veggies are nice and soft, and your kitchen smells absolutely incredible.
Step 4: Build the Sauce
Pour in the undrained diced tomatoes and tomato sauce, then stir in the Cajun seasoning, smoked paprika, thyme, salt, and black pepper. This spiced, tomato-rich base is what gives Cajun Cabbage Jambalaya its signature punch. Let it simmer for a minute so everything starts coming together.
Step 5: Add the Cabbage
Stir in all that chopped green cabbage and mix until it’s well coated in the spiced tomato mixture. The cabbage will seem like a lot at first, but don’t worry—it cooks down beautifully. Reduce the heat to medium-low, cover the pot, and let everything simmer for 20–25 minutes, stirring occasionally, until the cabbage is lusciously tender.
Step 6: Finish with Sausage and Rice
Once your cabbage is silky-soft and your sauce is bubbling away, it’s time to return the browned sausage to the pot and add the cooked rice. Stir well and let everything heat through for about 5 minutes, uncovered, so the flavors can meld. Taste and adjust your seasoning if needed.
Step 7: Garnish and Serve
Take your finished Cajun Cabbage Jambalaya off the heat and scatter those bright green onions across the top. They add a fresh, zippy finish that brings every bowl to life. Now you’re ready to dig in!
How to Serve Cajun Cabbage Jambalaya
Garnishes
A final flourish of sliced green onions is a must—they lend both color and a crisp freshness. If you’re feeling extra fancy, a sprinkle of chopped parsley, a few dashes of hot sauce, or even some shredded cheddar or Monterey Jack cheese will take your Cajun Cabbage Jambalaya to the next level.
Side Dishes
This jambalaya truly shines on its own, but it also plays well with cornbread, crusty French bread, or a light green salad. To cool down the heat, consider serving a side of creamy coleslaw or even a dollop of sour cream. Serve it family-style so everyone can scoop up big, generous servings.
Creative Ways to Present
Why not ladle your Cajun Cabbage Jambalaya into mini cast-iron skillets for an eye-catching, rustic presentation? It’s also fantastic packed up in thermoses for a comforting lunch on the go—or stuff it into a hollowed-out bell pepper or baked potato for a fun and unexpected twist.
Make Ahead and Storage
Storing Leftovers
Leftover Cajun Cabbage Jambalaya is a gift that keeps on giving! Let it cool completely before transferring to an airtight container. Stored in the fridge, it’ll stay fresh and delicious for up to four days—just enough time to savor those rich, deepened flavors.
Freezing
This dish is a freezer superstar. Spoon cooled jambalaya into sturdy freezer containers or zip-top bags, laying them flat for easy stacking. Label and freeze for up to three months. When you’re ready for another Cajun feast, thaw it overnight in the refrigerator before reheating.
Reheating
To reheat, place your Cajun Cabbage Jambalaya in a saucepan or skillet over medium heat, adding a splash of broth or water to loosen it if needed. Stir occasionally until hot throughout. You can also microwave individual portions—just cover loosely and heat in short bursts, stirring in between.
FAQs
Can I make this recipe vegetarian?
Absolutely! Swap the sausage and ground beef for your favorite plant-based meat alternatives or simply use extra veggies and beans for a super hearty, satisfying version of Cajun Cabbage Jambalaya.
How spicy is Cajun Cabbage Jambalaya?
That’s really up to you! With one tablespoon of Cajun seasoning, it will have a warm kick without being overwhelming. If you’re heat-sensitive, use a mild Cajun blend or reduce the amount; spicy food fans can add a dash of hot sauce or extra seasoning to turn up the heat.
Can I use red cabbage instead of green?
You can! While green cabbage offers a classic, mild base, red cabbage brings a slightly earthier flavor and a vibrant purple hue. The dish will look different, but you’ll still get that fantastic Cajun Cabbage Jambalaya vibe.
What’s the best rice to use?
Long-grain white rice is the traditional choice for jambalaya, thanks to its fluffy texture. If you want a lower-carb option, cauliflower rice is a wonderful substitute and blends right into the flavors without missing a beat.
How can I meal prep Cajun Cabbage Jambalaya?
Prepare the jambalaya up to the point of adding rice, then store cabbage-meat mixture and cooked rice separately in the fridge. Combine and reheat portions as needed—easy for lunches and quick weeknight dinners!
Final Thoughts
If you’re searching for a vibrant, filling, and totally crave-worthy dish, Cajun Cabbage Jambalaya deserves a spot in your dinner rotation. It’s bold, colorful, and absolutely bursting with flavor—so grab your biggest pot, gather your loved ones, and get ready to fall in love with every spicy, tender bite!
Print
Cajun Cabbage Jambalaya Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
- Diet: Non-Vegetarian
Description
This Cajun Cabbage Jambalaya is a hearty and flavorful one-pot meal that combines smoked sausage, ground beef, and plenty of vegetables with Cajun spices, all simmered together to perfection. The addition of cabbage adds a unique twist to this classic jambalaya recipe.
Ingredients
For the Cajun Cabbage Jambalaya:
- 1 tablespoon olive oil
- 1 pound smoked sausage (such as andouille), sliced
- 1 pound ground beef
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 1 small head green cabbage, chopped (about 6–7 cups)
- 1 cup cooked white rice
- 2 green onions, sliced (for garnish)
Instructions
- Heat olive oil and brown the sausage: Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add the sliced sausage and cook until browned, about 4–5 minutes. Remove sausage and set aside.
- Cook beef and vegetables: Add ground beef to the pan and cook until browned. Add onion, bell pepper, celery, and garlic. Cook until vegetables are soft.
- Add seasonings and cabbage: Stir in diced tomatoes, tomato sauce, Cajun seasoning, smoked paprika, thyme, salt, and black pepper. Add chopped cabbage and simmer until tender.
- Combine with sausage and rice: Stir in the cooked sausage and rice. Cook until heated through.
- Garnish and serve: Garnish with sliced green onions before serving.
Notes
- Adjust Cajun seasoning for desired spice level.
- For a lower-carb version, omit the rice or substitute with cauliflower rice.
- Leftovers taste even better the next day.
Nutrition
- Serving Size: 1½ cups
- Calories: 430
- Sugar: 7g
- Sodium: 970mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 65mg
