Get ready for a delicious, hearty, and incredibly flavorful meal that brings the vibrant tastes of Louisiana right to your kitchen! This Cajun Cabbage Jambalaya is a fantastic one-pot wonder, featuring savory spicy pork sausage, tender cabbage, aromatic vegetables, and hearty brown rice, all simmered together in a rich, spiced tomato broth. It’s a fuss-free dinner solution that delivers big on comfort and flavor, perfect for any night of the week.
Why I Love This Recipe
This Cajun Cabbage Jambalaya is a true kitchen hero, and I absolutely adore it for its simplicity and incredible depth of flavor! What I love most is how effortlessly it combines familiar jambalaya elements with the unexpected sweetness and tenderness of cabbage, making it a truly unique and satisfying dish. The browning of the spicy pork sausage creates a fantastic flavor base, while the “holy trinity” of onion, bell pepper, and celery adds essential aromatics. The blend of chilli powder, paprika, cumin, and cayenne pepper infuses the entire dish with that characteristic Cajun warmth and spice. It’s a complete meal in one pot, minimizing cleanup while maximizing that cozy, home-cooked feeling, and it always gets rave reviews!
Ingredients
Here’s what you’ll need to create this delicious Cajun Cabbage Jambalaya:
- 1 pound spicy pork sausage (smoked sausage or ground pork sausage)
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 green bell pepper, chopped
- 1 cup celery, chopped
- 1 head green cabbage (about 1.5-2 lbs), chopped or shredded
- 1 can (14 ounces) diced tomatoes, undrained
- 1 cup chicken broth
- 1/2 cup of water
- 1 cup uncooked brown basmati rice (or other long-grain brown rice)
- 1 tablespoon chilli powder
- 1/2 teaspoon of salt
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/8 teaspoon cayenne pepper (adjust to taste)
- 1/8 teaspoon black pepper
Swaps and Notes
- Spicy Pork Sausage: Andouille sausage (sliced) or a spicy ground pork sausage works well. Adjust spice level if using mild sausage.
- Onion, Garlic, Green Bell Pepper, Celery: This is the “holy trinity” of Cajun cooking and provides the aromatic base.
- Green Cabbage: A medium-sized head of green cabbage, chopped or roughly shredded, adds tenderness and sweetness as it cooks down.
- Diced Tomatoes: Undrained diced tomatoes provide a juicy tomato base. Fire-roasted diced tomatoes can add a smoky flavor.
- Chicken Broth & Water: Provide the liquid for cooking the rice and creating the saucy consistency.
- Brown Basmati Rice: Brown rice takes longer to cook than white rice, so this recipe is specifically formulated for it. Using white rice would significantly reduce cooking time and require less liquid.
- Spices: Chilli powder, paprika, cumin, cayenne, and black pepper create the characteristic Cajun flavor profile. Adjust cayenne pepper to your heat preference.
- Optional: A bay leaf can be added for extra depth, or a dash of hot sauce at the end for serving.
Instructions
Let’s get this delicious Cajun Cabbage Jambalaya simmering!
- Brown Sausage & Aromatics: In a large saucepan or Dutch oven, cook the 1 pound spicy pork sausage (if using ground, crumble it; if links, slice into rounds). Cook with the 1 chopped onion and 4 minced garlic cloves over medium-high heat until the sausage is browned and cooked through, and the onion is softened, about 8-10 minutes. Drain any excess grease.
- Sauté Bell Pepper & Celery: Stir in the 1 chopped green bell pepper and 1 cup chopped celery. Cook and stir for 3 more minutes until they begin to soften slightly.
- Add Remaining Ingredients & Simmer: Add all of the rest of the ingredients to the saucepan: 1 head chopped green cabbage, 1 can (14 oz) undrained diced tomatoes, 1 cup chicken broth, 1/2 cup water, 1 cup uncooked brown basmati rice, 1 tablespoon chilli powder, 1/2 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon cumin, 1/8 teaspoon cayenne pepper, and 1/8 teaspoon black pepper. Stir everything well to combine.
- Boil, Cover & Cook: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan tightly, and cook. Stir occasionally (every 10-15 minutes) to prevent sticking and ensure even cooking, until the rice is tender and most of the liquid has been absorbed. This will take approximately 50 minutes for brown rice.
- Serve: Remove from heat. Fluff the jambalaya with a fork. Taste and adjust seasoning if needed (more salt, pepper, or cayenne). Enjoy your hearty Cajun Cabbage Jambalaya!
Tips for Success
- Drain Sausage Well: Removing excess grease from the cooked sausage will prevent your jambalaya from being oily.
- Don’t Overcook Veggies (Initially): Sautéing the bell pepper and celery briefly allows them to soften but still hold some texture in the finished dish.
- Consistent Heat: Maintain a low, steady simmer once covered to ensure the rice cooks thoroughly without burning.
- Stir Occasionally: Stirring helps prevent rice from sticking to the bottom of the pot.
- Rice & Liquid Ratio: This recipe is specifically for brown basmati rice and its cooking time/liquid absorption. If substituting with white rice, significantly reduce liquid and cooking time (e.g., about 1.5-2 cups liquid and 20-25 minutes).
- Taste and Adjust Seasoning: Broth and sausage brands vary in saltiness. Always taste before serving and adjust salt and pepper, or add more cayenne for heat, if desired.
- Allow to Rest (Optional): After cooking, let the jambalaya sit, covered, for 5-10 minutes off the heat. This allows the rice to finish absorbing any remaining liquid and steam, making it fluffier.
Serving Suggestions and Pairings
This Cajun Cabbage Jambalaya is a complete and incredibly satisfying meal on its own, but it pairs wonderfully with:
- Cornbread: A warm slice of fluffy cornbread is the quintessential Southern accompaniment.
- Hot Sauce: A bottle of your favorite hot sauce on the side for an extra kick.
- Green Salad: A simple green salad with a light vinaigrette provides a refreshing contrast.
- Pickled Okra: A tangy, crunchy side dish that complements Cajun flavors.
- For other incredibly popular, crowd-pleasing Southern meals, consider our This Cajun Chicken Sausage Gumbo Is My Favorite Bowl Of Southern Comfort or our This Tomato Skillet With Okra And Sausage Is My Favorite Quick Dinner Packed With Southern Flavor.
Storage and Leftover Tips
This Cajun Cabbage Jambalaya makes fantastic leftovers, and the flavors often deepen overnight!
- Refrigeration: Store any cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. The rice will continue to absorb liquid and the jambalaya will thicken.
- Reheating: Reheat individual portions on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of chicken broth or water to thin the jambalaya back to a desirable consistency. Avoid boiling rapidly. You can also reheat in the microwave.
- Freezing: This jambalaya freezes well. Allow it to cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Freeze for up to 2-3 months. Thaw in the refrigerator overnight and reheat as directed above.
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 our other fantastic, fuss-free recipes that bring warmth and satisfaction to your table:
- For another fantastic one-pan dinner, check out our This Mexican Chicken And Rice Casserole Is My Favorite One-Pan Dinner That’s Always A Hit.
- If you’re a fan of simple, flavorful casseroles, our This Dorito Casserole Is My Favorite Weeknight Dinner Shortcutis a fun option.
- And for a fun, interactive way to feed a crowd, our This Walking Taco Bar Is My Favorite No-Fuss Way To Feed A Crowd is always a hit!
Final Thoughts
This Cajun Cabbage Jambalaya recipe is a brilliant solution for bringing a truly comforting, flavorful, and incredibly satisfying meal to your table with ease. It’s perfect for a cozy family dinner, promising a pot full of rich, savory, and hearty goodness that will make everyone happy!
Give this recipe a try and let the delicious aromas fill your kitchen! What’s your favorite one-pot meal that’s packed with flavor? Share your ideas and feedback in the comments below!
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