1 medium head green cabbage (about 2 pounds), coarsely chopped
1 pound smoked sausage (andouille preferred for authenticity, but kielbasa works too), sliced into rounds
1 large onion, diced
1 green bell pepper, diced
2 celery stalks, finely chopped
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
2 cups chicken broth (low-sodium recommended)
1 cup uncooked long-grain white rice
2 tablespoons Cajun or Creole seasoning (adjust to your heat preference)
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper (optional, for extra heat)
2 tablespoons vegetable oil
Salt and black pepper to taste
3 green onions, sliced (for garnish)
Hot sauce for serving (optional)
For a protein variation, consider adding 1/2 pound of peeled shrimp during the last 5 minutes of cooking or 1 cup of shredded rotisserie chicken with the rice.
Timing
Preparation Time: 20 minutes to chop vegetables and measure ingredients
Cooking Time: 40-45 minutes
Total Time: About 1 hour – significantly quicker than traditional jambalaya which often requires 90+ minutes. This efficiency makes it perfect for weeknight cooking without sacrificing authentic flavor development.
This recipe yields approximately 6 generous servings, making it 25% more economical per serving than traditional meat-heavy jambalaya recipes.
Step-by-Step Instructions
cajun cabbage jambalaya preparing steps
Step 1: Prepare the Holy Trinity
Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced onion, bell pepper, and celery – known in Cajun cooking as the “holy trinity.” Sauté for 5-7 minutes until vegetables begin to soften and onions become translucent. This aromatic base is essential for authentic Cajun flavor development.
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