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
Scale
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
