Okay, picture this: the smell of smoky spices dancing through the kitchen, a big pot bubbling away with all sorts of goodness, and my uncle’s hearty laugh echoing in the background. That’s exactly how my first taste of Cajun cabbage jambalaya happened during a family reunion down south — a pitch-perfect mix of rustic charm and bold flavors that immediately won me over. The crunch of tender cabbage mixed with the deep, spicy warmth of sausage and rice is like a cozy hug, but with a kick! I can’t wait for you to whip this up and add a little Southern magic to your table.
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients
For the Main Dish:
1 tablespoon olive oil
1 pound Andouille sausage, sliced
1 small onion, diced
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup long-grain white rice
2 cups chicken broth
3 cups shredded green cabbage
1 small green bell pepper, diced
2 stalks celery, diced
1 tablespoon tomato paste
How I Make It
Step 1:
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Toss in the sliced Andouille sausage and cook until it’s nicely browned and crisp around the edges, about 5 minutes. The smell here is pure Cajun heaven.
Step 2:
Add the diced onion, bell pepper, and celery to the sausage. Sauté until the veggies soften and the onion becomes translucent, around 5-7 minutes. Stir in the garlic and cook just until fragrant, about 30 seconds — don’t let it burn!
Step 3:
Mix in the smoked paprika, oregano, thyme, cayenne, black pepper, and salt. Stir well, letting those spices bloom for a minute. Then, stir in the tomato paste, coating everything with its rich red hue.
Step 4:
Pour in the chicken broth and bring the mixture to a boil. Once bubbling, stir in the rice. Reduce the heat, cover, and simmer for about 15 minutes. At this point, the kitchen smells almost too good to handle.
Step 5:
After 15 minutes, lift the lid and gently fold in the shredded cabbage. Cover again and cook for an additional 10-12 minutes, or until the rice is tender and the cabbage has wilted softly but still keeps some crunch.
Step 6:
Give it one last stir, adjust seasoning if needed, and turn off the heat. Let it rest for a few minutes before serving to let the flavors settle.
Variations & Tips
Substitute the Andouille sausage with smoked turkey sausage or even chicken sausage for a lighter take.
Use brown rice, but be prepared for a longer simmer time (about 40 minutes total).
Add a handful of chopped fresh parsley or green onions on top for a fresh pop of color.
If you prefer it spicier, increase the cayenne or add a dash of hot sauce at the end.
For a vegetarian version, replace sausage with smoked tempeh or mushrooms and use vegetable broth.
A splash of fresh lemon juice right before serving brightens up the whole dish.
How I Like to Serve It
This Cajun cabbage jambalaya shines at casual weeknight dinners with a side of crusty French bread or cornbread to soak up all those delicious juices. It’s perfect for chilly evenings when you want something hearty but not too heavy. Personally, I love pairing it with a simple green salad tossed in a tangy vinaigrette to balance that smoky spice.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stove with a splash of broth to keep it moist.
You can freeze this jambalaya for up to 2 months—just thaw overnight in the fridge before reheating.
Closing: This recipe always works because it brings together simple ingredients with bold flavors that warm you up from the inside out—trust me, it’s a keeper!
