Cajun Cabbage Jambalaya
This Cajun Cabbage Jambalaya is a hearty, flavorful dish that combines cabbage, rice, and a blend of spices typically found in Cajun cuisine. It’s a perfect one-pot meal that’s both filling and nutritious, showcasing the robust flavors of the South.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups and spoons
- 1 ladle
Ingredients
- 2 pounds cabbage, chopped 1 medium head of cabbage.
- 1 cup long-grain white rice
- 1 large onion, diced
- 1 each bell pepper, diced Green or red.
- 2 cloves garlic, minced
- 14.5 oz diced tomatoes, undrained 1 can.
- 2 cups vegetable broth or chicken broth
- 2 tablespoons Cajun seasoning Adjust to taste.
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup sliced smoked sausage Optional.
- 1 cup frozen okra Optional.
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion, bell pepper, and minced garlic. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- If using smoked sausage, add it to the pot and cook for an additional 5 minutes, allowing it to brown slightly.
- Stir in the chopped cabbage and cook for another 5-7 minutes, stirring occasionally, until it begins to wilt.
- Add the rice, diced tomatoes (with juice), vegetable broth, Cajun seasoning, salt, and black pepper. Stir everything together.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes or until the rice is cooked and has absorbed most of the liquid.
- If using okra, stir it in during the last 5 minutes of cooking.
- Once done, fluff the jambalaya with a fork and serve hot.
Notes
Feel free to add other proteins such as chicken or shrimp for a more hearty dish.
Adjust the Cajun seasoning to your taste preference; you can make it milder or spicier based on your preference.
Leftovers can be stored in an airtight container in the fridge for up to 3 days, and it reheats well.