If you’re looking for a one-pot wonder that delivers big flavor with minimal fuss, Cajun Cabbage Jambalaya is the answer you need in your weeknight dinner rotation. This vibrant dish unites smoky sausage, savory ground meat, a medley of Louisiana’s favorite veggies, and plenty of Cajun spice for a meal that’s lightning-fast, hearty, and beyond satisfying. Between the tender cabbage and robust seasonings, every bite sings with home-cooked comfort and a hint of the bayou—plus, it’s customizable, easy to make ahead, and even better the next day. Whether you’re a longtime jambalaya lover or new to the scene, this is the kind of recipe that’ll have everyone coming back for seconds.
Ingredients You’ll Need
The beauty of Cajun Cabbage Jambalaya is in its simple yet transformative ingredients. Each one brings something special, whether it’s the punch of spice, a pop of color, or smoky depth—so don’t skip the details!
- Olive oil: A mild, healthy base for sautéing all the good stuff and enhancing the overall richness.
- Smoked sausage (1 lb, sliced): Choose your favorite and slice it thick; it infuses the dish with irresistible smoky flavor.
- Ground beef or turkey (1/2 lb): This adds hearty protein—ground turkey will lighten it up, while ground beef goes bold and classic.
- Yellow onion (1 medium, chopped): The aromatic backbone, providing subtle sweetness as it cooks down.
- Green bell pepper (chopped): Essential for true jambalaya flavor and a splash of vibrant green in every bite.
- Celery (2 stalks, chopped): An unsung hero that gives crunch, aroma, and brings the “holy trinity” of Cajun cuisine Main Course.
- Garlic (3 cloves, minced): For robust flavor—it’s worth mincing fresh for extra zing.
- Green cabbage (1 small head, chopped): The star of the show, it softens to perfection and takes on all those savory notes.
- Diced tomatoes (1 can, 14.5 oz, undrained): Adds necessary acidity and juiciness—don’t drain, you’ll want those flavorful juices!
- Tomato sauce (1/2 cup): Gives the jambalaya its rich, saucy texture and deeper color.
- Cajun seasoning (1 1/2 teaspoons): The all-in-one flavor boost; start with less if you’re spice-shy, then add more to taste.
- Paprika (1/2 teaspoon): For a whisper of smokiness and beautiful color.
- Salt (1/2 teaspoon): Enhances every other flavor—taste before adding more!
- Black pepper (1/4 teaspoon): Adds gentle heat and sharpens everything up.
- Cooked white rice (1 cup, optional): Stir in at the end for classic jambalaya vibes, or skip for a delicious low-carb version.
- Chopped parsley or green onions: A bright, fresh finish that really makes every serving pop.
How to Make Cajun Cabbage Jambalaya
Step 1: Sear and Sizzle the Sausage
Start by heating the olive oil in a large Dutch oven or deep skillet over medium-high heat. Toss in the sliced smoked sausage and let the pieces sizzle until they take on a beautiful golden-brown color. This step caramelizes the sausage, releasing those smoky flavors that make Cajun Cabbage Jambalaya so irresistible. Once browned, use a slotted spoon to remove the sausage and set it aside—you’ll add it back in later.
Step 2: Brown the Meat and Soften the Trinity
In the same pot, add your ground beef or turkey. Use a spoon or spatula to break it up and cook until it’s no longer pink. Now add the chopped onion, green bell pepper, celery, and minced garlic. Cook for about 5 to 6 minutes, stirring frequently, until the veggies have softened and their flavors begin to meld. This “holy trinity” is the soul of Cajun cuisine, building a savory base for the jambalaya.
Step 3: Build the Body with Cabbage and Tomatoes
Next, pile in your chopped cabbage and cook for an additional 5 to 7 minutes. You want the cabbage to wilt and soften, but it should still hold some structure. Then pour in the canned diced tomatoes with their juices, along with the tomato sauce, Cajun seasoning, paprika, salt, and pepper. Give everything a hearty stir, making sure the spices are well combined. Return the browned sausage to the pot, letting all those wonderful flavors mingle.
Step 4: Simmer to Perfection
Lower the heat to medium-low, cover the pot, and let your Cajun Cabbage Jambalaya simmer for 20 to 25 minutes. The cabbage gets beautifully tender, the seasonings infuse every bite, and the sauce takes on a luscious, almost velvety consistency. This is the magic moment where all those simple ingredients truly transform.
Step 5: Stir in Rice and Finish
If you’re in the mood for a heartier meal, now’s the time to add in the cooked white rice. Stir it through and make sure it heats up in the luscious jambalaya sauce. The rice soaks up all the bold, smoky flavors, helping the dish come together in the most comforting way. Alternatively, skip the rice for a lighter, lower-carb jambalaya that’s still satisfying.
How to Serve Cajun Cabbage Jambalaya
Garnishes
For that authentic Louisiana finish, top each serving generously with chopped parsley or a flourish of green onions. These fresh herbs bring color and a burst of brightness that cuts through all the savory goodness. Don’t be shy—load it up for the prettiest plate at the table!
Side Dishes
Cajun Cabbage Jambalaya is already a hero by itself, but if you want a little something extra, pair it with a slice of warm cornbread or a simple green salad. Buttery corn muffins or even crusty French bread are fantastic for soaking up the rich, tomatoey sauce. Want to keep it classic? Serve with a side of collard greens or black-eyed peas for true Southern flair.
Creative Ways to Present
Don’t be afraid to get playful with your presentation! Spoon the jambalaya into big, shallow bowls for a rustic, family-style feel, or serve it in small skillets for individual portions that wow at dinner parties. For potlucks, pack it up in a slow cooker set on warm—it’ll stay piping hot and flavorful for hours. Want extra wow factor? Hollow out a roasted bell pepper or small pumpkin and stuff it with the mixture for a showstopping centerpiece.
Make Ahead and Storage
Storing Leftovers
Let any leftover Cajun Cabbage Jambalaya cool completely before transferring it to an airtight container. Pop it in the fridge, and you’ll find that the flavors actually deepen overnight. It keeps well for up to four days, making it a perfect meal prep option for quick lunches or easy dinners during the week.
Freezing
This jambalaya freezes beautifully! Portion cooled leftovers into freezer-safe containers or heavy-duty bags, squeezing out excess air. Lay the bags flat to save space, and label with the date. You can freeze Cajun Cabbage Jambalaya for up to three months—thaw overnight in the fridge before reheating for best texture.
Reheating
To reheat, gently warm on the stovetop over medium-low heat, stirring occasionally and adding a splash of water if needed to loosen up the sauce. For quick lunches, the microwave works well in 1-minute bursts, stirring between each interval to heat evenly. Jambalaya is one of those rare dishes that actually gets even tastier after a day or two, so don’t hesitate to make extra!
FAQs
Can I use different types of sausage in Cajun Cabbage Jambalaya?
Absolutely! Andouille sausage is a classic pick for authentic Cajun flavor, but feel free to use smoked kielbasa, chicken sausage, or any firm, flavorful sausage you enjoy. Each kind will bring its own unique twist to the dish.
Is Cajun Cabbage Jambalaya spicy?
The heat level really depends on your Cajun seasoning blend and how much you add. Start with the amount listed, taste as you go, and adjust to your spice preference. You can always sprinkle in a pinch of cayenne for more kick, or dial things down with a milder sausage.
Can I make this jambalaya vegetarian?
You sure can! Omit the sausage and ground meat, then double up on the vegetables or add canned beans for extra protein. A smoky plant-based sausage or a few dashes of liquid smoke can help mimic those cozy, robust flavors while keeping the dish meat-free.
Should I drain the tomatoes?
No need! For proper sauciness, you want all those juices from the canned diced tomatoes to go into the pot. They help create the stew-like consistency that makes Cajun Cabbage Jambalaya so comforting.
How can I keep it low-carb?
Easy—just leave out the rice at the end, and serve the jambalaya over cauliflower rice or enjoy on its own. The cabbage itself makes the dish incredibly filling and satisfying without those extra carbs.
Final Thoughts
Cajun Cabbage Jambalaya is that magical kind of meal—bold, warming, and bursting with character, yet blissfully easy to make. I truly hope you give this recipe a try (maybe even make enough for leftovers!), and find it becomes as much of a staple in your home as it is in mine.
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Cajun Cabbage Jambalaya Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and hearty Cajun Cabbage Jambalaya recipe that combines smoked sausage, ground beef (or turkey), and a medley of vegetables with Cajun seasonings. This one-pot dish is a fantastic option for a satisfying and comforting meal.
Ingredients
For the Cajun Cabbage Jambalaya:
- 1 tablespoon olive oil
- 1 lb smoked sausage, sliced
- 1/2 lb ground beef or ground turkey
- 1 medium yellow onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 small head green cabbage, chopped
- 1 (14.5 oz) can diced tomatoes, undrained
- 1/2 cup tomato sauce
- 1 1/2 teaspoons Cajun seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked white rice (optional)
- Chopped parsley or green onions for garnish
Instructions
- Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the smoked sausage and cook until browned. Remove and set aside.
- Add ground beef (or turkey) to the pot and cook until browned. Add the onion, bell pepper, celery, and garlic. Cook for 5–6 minutes, stirring often, until softened.
- Stir in the chopped cabbage and cook for 5–7 minutes until it begins to wilt. Add the diced tomatoes (with their juices), tomato sauce, Cajun seasoning, paprika, salt, and pepper. Return the sausage to the pot. Stir well to combine.
- Reduce heat to medium-low, cover, and simmer for 20–25 minutes until the cabbage is tender and flavors are blended. Stir in the cooked rice if using and heat through.
- Serve hot, garnished with chopped parsley or green onions.
Notes
- Adjust the Cajun seasoning to your spice preference.
- This dish is delicious with or without rice—omit it for a lower-carb option.
- Leftovers reheat well and taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 6g
- Sodium: 880mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 70mg
