Step 2: Add Sausage and Garlic
Add the sliced sausage to the pot and cook for 3-4 minutes until it begins to brown slightly. The rendered fat will add tremendous flavor to your dish. Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn the garlic which would introduce bitterness.
Step 3: Season the Base
Sprinkle the Cajun seasoning, dried thyme, and cayenne pepper (if using) over the sausage and vegetable mixture. Stir well to coat everything evenly, allowing the spices to toast slightly for 1-2 minutes. This technique, known as “blooming” the spices, intensifies their flavors and ensures they distribute throughout the dish.
Step 4: Incorporate Cabbage
Add the chopped cabbage to the pot and stir to combine with the seasoned mixture. Cook for about 5 minutes, stirring occasionally, until the cabbage begins to wilt and reduce in volume. Don’t worry if your pot seems too full initially – cabbage releases moisture and shrinks considerably during cooking.
Step 5: Add Tomatoes, Broth, and Rice
Pour in the undrained diced tomatoes and chicken broth, then add the bay leaves. Bring the mixture to a boil, then stir in the uncooked rice. This cabbage jambalaya recipe allows the rice to absorb all the flavored liquid, creating perfectly seasoned grains with each bite.
Step 6: Simmer to Perfection
Reduce heat to low, cover the pot, and simmer for 20-25 minutes or until the rice is tender and has absorbed most of the liquid. Avoid the temptation to stir frequently, as this can make the rice gummy. Instead, check occasionally and add a splash more broth if needed.
Step 7: Rest and Finish
Remove the pot from heat, keeping it covered, and let it rest for 5 minutes. This allows the flavors to meld and any remaining moisture to be absorbed. Remove and discard the bay leaves. Taste and adjust seasoning with salt and pepper as needed. Garnish with sliced green onions before serving.
Nutritional Information
Each serving of cajun cabbage jambalaya (approximately 1.5 cups) contains:
Calories: 320-350 (about 30% fewer calories than traditional jambalaya)
Protein: 15g
Carbohydrates: 35g
Dietary Fiber: 5g (primarily from the cabbage)
Fat: 14g
Sodium: 890mg (varies based on sausage choice and added salt)
Vitamin C: 70% of daily recommended intake
Vitamin K: 60% of daily recommended intake
Iron: 15% of daily recommended intake
The addition of cabbage significantly increases the fiber and vitamin content compared to traditional jambalaya, making this a more nutritionally balanced one-pot meal.
Healthier Alternatives for the Recipe
This cajun cabbage jambalaya can be easily modified to accommodate various dietary needs:
For lower carbs: Replace white rice with cauliflower rice or reduce the rice to 1/2 cup and increase the cabbage amount. This modification reduces carbohydrates by approximately 40% per serving.
For reduced sodium: Use low-sodium broth, unsalted diced tomatoes, and make your own Cajun seasoning without salt. Choose lower-sodium sausage varieties or substitute with lean ground turkey seasoned with smoked paprika for that smoky flavor.
For vegetarian/vegan options: Omit the sausage and use vegetable broth. Add 2 cups of cooked red beans or 8 ounces of diced plant-based sausage for protein. Enhance umami flavor with 1 tablespoon of soy sauce or liquid smoke.
For gluten-free diets: Ensure your Cajun seasoning and sausage are certified gluten-free, as some commercial blends and processed meats may contain hidden gluten.
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