Cabbage Jambalaya
Cabbage Jambalaya
Being from Louisiana, cajun recipes are my favorite, to cook and eat lol! Anytime I am back home, my family always request my pan-fried cabbage as their go-to vegetable dish. I wanted to add a spin to my classic cabbage and add rice to it and I heard about Cabbage Jambalaya but wasn’t sure how the flavors would work. Once I created this recipe, I still wasn’t certain how this would work UNTIL I tasted it! It was extremely flavorful and delicious! The true test was my daughter, if she liked it, then I knew it was a hit. SHE LOVED IT!!!! She had multiple bowls of this dish! I knew I had to put it on the blog! It’s easy, super flavorful, quick and a one-pot meal. This is another dish you can get creative with by mixing up the proteins or you could omit the protein all together for a vegetarian dish. I used Andouille sausage as my protein. Cut 1 lb of Andouille sausage into rounds and set aside.
Cut 1 small cabbage into small-medium sized even pieces. You want the cabbage to be similar in size so that it cooks evenly. If they are uneven, some may cook faster than the other pieces and can become wilted and overcooked.
In a non-stick pan, add the cut sausage, 1/2 diced onion, 1 diced green bell pepper and 3 diced celery stalks.
Season with 1 tbsp of cajun seasoning, 1 tbsp of garlic powder, 1 tbsp of onion powder and 1 tbsp of paprika and stir well. Cook until the veggies are soft.
Once the veggies are soft, add the chopped cabbage and stir.
Add 1 14.5 oz can of petite diced tomatoes and season with 1 tsp of Accent seasoning and stir well.
Add 1 cup of rice (preferably Basmati) to the pot and stir well. Optional: you could also use pre-cooked rice.
Add 2 cups of chicken stock and stir. Cover with a lid and cook for 20-22 minutes or until the rice is fully cooked.
Remove the lid and add salt & pepper (to taste). Serve and ENJOY!
Cabbage Jambalaya
A one-pot meal that combines two classic side dishes, jambalaya and cabbage, simmered together with sausage and veggies. This meal is packed with flavor!
Ingredients
- 1 small head of cabbage
- 1 lb of Andouille sausage
- 1/2 onion
- 1 green bell pepper
- 3 celery stalks
- 1 tbsp cajun seasoning
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 tsp Accent seasoning
- 1 cup of rice
- 2 cups of chicken broth
- 1 14.5 oz can of petite diced tomatoes
- salt & pepper (to taste)
Instructions
- Cut the Andouille sausage into small rounds and set aside.
- Cut the cabbage into small-medium sized even pieces and set aside. You want the cabbage to be similar in size so that it cooks evenly.
- Dice the onion, green bell pepper and celery and set aside.
- In a non-stick pan, add the sausage, onion, bell pepper and celery and stir well.
- Season with cajun seasoning, garlic powder, onion powder and paprika and stir well. Cook until the veggies are soft.
- Once the veggies are soft, add the chopped cabbage and stir. Add the can of petite diced tomatoes and season with Accent seasoning and stir well.
- Add the rice and chicken stock and stir well. Cover the pot with a lid and cook for 20-23 minutes or until the rice is fully cooked.
- Remove the lid and season with salt & pepper (to taste). Serve with your favorite main dish. Serve and ENJOY!
Hi there, I’m Shauntra! My blog is full of recipes made with simple ingredients for delicious food. Read more about me.
