Prepare to dive into a bowl of pure comfort and bold flavor with this incredible Cajun Cabbage Jambalaya! This isn’t your traditional seafood-heavy jambalaya, but a hearty, simplified version that puts smoky pork sausage and tender green cabbage center stage, all simmered with rice and a medley of aromatic spices. It’s a one-pot wonder that’s incredibly satisfying, bursting with classic Cajun-inspired flavors, and perfect for a cozy weeknight dinner or a flavorful meal prep option.

Why I Love This Recipe

I’m a big fan of meals that are both deeply flavorful and incredibly practical, and this Cajun Cabbage Jambalaya hits every single mark. What I love most is how it takes the essence of jambalaya—the smoky meat, the “holy trinity” of vegetables, rice, and a robust spice blend—and streamlines it into a one-pot dish that’s easy enough for any night of the week. The cabbage adds a wonderful sweetness and tender texture that beautifully complements the spicy sausage, soaking up all the delicious broth.

It’s a complete meal in a single pot, minimizing cleanup, and the flavors deepen wonderfully as it simmers. The balance of savory, smoky, and spicy notes, along with the hearty rice, makes it incredibly satisfying and truly comforting. It’s a fantastic way to bring a taste of Louisiana home, even on your busiest evenings!

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Ingredients:

• 1 pound spicy pork sausage (like Andouille or a hot smoked sausage), sliced
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 green bell pepper, chopped
• 1 cup celery, chopped
• 1 head green cabbage, roughly chopped
• 1 can (14 ounces) diced tomatoes, undrained
• 1 cup chicken broth (low sodium preferred)
• 1/2 cup of water
• 1 cup uncooked brown basmati rice
• 1 tablespoon chili powder
• 1/2 teaspoon of salt
• 1 teaspoon paprika (sweet or smoked)
• 1/2 teaspoon cumin
• 1/8 teaspoon cayenne pepper (adjust to heat preference)
• 1/8 teaspoon black pepper

Swaps and Notes

• Pork Sausage: Andouille sausage is traditional for its spice and smoky flavor. Kielbasa or another smoked sausage can be used. Adjust spice levels if your sausage is already very spicy.
• Cabbage: Green cabbage is traditional here, adding a wonderful sweetness and texture.
• Brown Basmati Rice: Brown rice provides a nutty flavor and chewy texture. White rice can be used for a quicker cooking time (reduce liquid and cooking time accordingly, usually by half).
• Vegetables: The “holy trinity” of onion, bell pepper, and celery is essential for Cajun flavors. You can add other vegetables like corn or okra (if you enjoy it, like in my This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor).
• Spices: The spice blend creates that classic Cajun flavor. Adjust cayenne pepper to your desired level of heat. Smoked paprika would add even more depth.
• Broth: Chicken broth provides a good base. Vegetable or beef broth could also work.
• Diced Tomatoes: Undrained diced tomatoes add liquid and a nice tang.

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Instructions:

This one-pot Cajun Cabbage Jambalaya is simple to prepare and simmers beautifully on the stovetop.

1. Cook Sausage & Aromatics: In a large saucepan or Dutch oven, cook the sliced spicy pork sausage over medium-high heat until it begins to brown. Add the chopped onion and minced garlic to the pan with the sausage. Cook, stirring occasionally, until the onion is softened and the sausage is fully browned.
2. Add Bell Pepper & Celery: Stir in the chopped green bell pepper and chopped celery. Cook and stir for 3 more minutes until they begin to soften.
3. Add Remaining Ingredients: Add all of the rest of the ingredients to the saucepan: the roughly chopped green cabbage, undrained can of diced tomatoes, chicken broth, water, uncooked brown basmati rice, chili powder, salt, paprika, cumin, cayenne pepper, and black pepper. Stir everything together well to combine.
4. Bring to a Boil & Simmer: Bring the mixture to a boil over high heat, stirring occasionally. Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and let it cook. Stir occasionally (every 15-20 minutes) to prevent sticking and ensure even cooking.
5. Cook Until Rice is Tender: Continue to cook for approximately 50 minutes, or until the brown rice is tender and has absorbed most of the liquid. If the rice is still firm but the liquid has evaporated, add a small splash more water or broth and continue to cook, covered, for a few more minutes.
6. Rest & Serve: Once the rice is tender, remove the saucepan from the heat and let it rest, covered, for 5-10 minutes. This allows the flavors to meld further and the rice to steam perfectly. Fluff with a fork. Enjoy your hearty Cajun Cabbage Jambalaya!

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Pro Tip:

To ensure the brown rice cooks perfectly and the jambalaya doesn’t get mushy, make sure your heat is truly low during the simmer, and resist the urge to lift the lid too often. The trapped steam is crucial for cooking the rice evenly. Also, taste and adjust seasoning (especially salt and cayenne) at the end, as the flavors will concentrate during cooking.

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Serving Suggestions and Pairings

This Cajun Cabbage Jambalaya is a complete and satisfying meal on its own, but can be complemented by simple additions.

• Hot Sauce: A bottle of your favorite hot sauce (like Tabasco or Crystal) on the side for those who like extra heat.
• Cornbread: Warm, buttery cornbread is a classic Southern accompaniment, perfect for soaking up the flavorful juices.
• Green Salad: A simple, crisp green salad with a light vinaigrette would provide a refreshing contrast to the richness of the jambalaya.
• Other Southern Flavors: If you’re a fan of rich, hearty dishes, consider this alongside a true classic like my This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort for a robust feast. Or, for a different take on sautéed cabbage, check out Fried Cabbage with Bacon, Onion, and Garlic.

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Storage and Leftover Tips

This jambalaya makes for fantastic leftovers, often tasting even better the next day as the flavors deepen!

• Storage: Store any leftover Cajun Cabbage Jambalaya in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Gently reheat on the stovetop over low heat, adding a splash of chicken broth or water if the rice seems dry, stirring occasionally until warmed through. You can also microwave individual portions.
• Best Flavor: Like many simmered dishes, the flavors of jambalaya tend to meld and deepen beautifully after a day or two in the fridge.
• Freezing: This jambalaya freezes well. Once completely cooled, transfer to freezer-safe containers or bags, leaving a little headspace. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

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More Recipes You Will Love

If you loved the hearty, comforting, and deeply flavorful nature of this one-pot meal, you’ll definitely want to explore some of these other fantastic recipes:

• For another incredibly satisfying and easy one-pan meal, check out my This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit.
• If you’re a fan of rich, slow-cooked meats and comforting gravy, don’t miss Best Ever Beef Stew.
• And for a fun, customizable meal that’s perfect for casual gatherings, This Walking Taco Bar Is My Favorite No-Fuss Way to Feed a Crowd is always a hit.

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Final Thoughts

This Cajun Cabbage Jambalaya is a true culinary gem, offering a perfect blend of smoky, savory, and spicy flavors in a convenient one-pot format. It’s a comforting and incredibly satisfying meal that proves you don’t need a complicated recipe to enjoy authentic, bold tastes. Dive into this delicious jambalaya, and let its warmth and flavor transport you!

What are your favorite ingredients to add to a one-pot meal? Share your tips and ideas in the comments below! And don’t forget to follow Chef Maniac for more delicious and heartwarming recipes that bring joy to your kitchen.