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Easy & Comforting Cajun Cabbage Jambalaya

Craving something warm, satisfying, and bursting with flavor that feels like a hug in a bowl, but doesn't require a million pots and pans? This Cajun Cabbage Jambalaya is exactly that! Full of soul-warming goodness, yet surprisingly simple to whip up any night of the week.
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Cook Time 45 minutes
Course: Dinner, Main Course
Cuisine: Cajun
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound spicy pork sausage sliced or crumbled
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 1 green bell pepper chopped
  • 1 cup celery chopped
  • 1 small head green cabbage chopped
  • 14 oz diced tomatoes 1 can, undrained
  • 1 cup chicken broth Use low-sodium if you prefer
  • 1/2 cup water
  • 1 cup uncooked brown basmati rice
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • salt and black pepper to taste

Equipment

  • Pot
  • Dutch oven

Method
 

  1. Step 1: Brown the spicy pork sausage in your pot or Dutch oven over medium heat until browned. If you have a lot of grease, drain off the excess.
  2. Step 2: Add the chopped onion, minced garlic, chopped green bell pepper, and chopped celery to the pot with the sausage. Sauté for about 5-6 minutes, until they have softened up a bit.
  3. Step 3: Stir in the chopped cabbage. Keep stirring occasionally and let it cook for another 5 minutes or so, until you see it starting to wilt.
  4. Step 4: Pour in the can of diced tomatoes (juice and all!), the chicken broth, and the water. Add in your uncooked rice, chili powder, paprika, salt, and cumin. Stir everything together really well, making sure the rice is submerged and everything is mixed evenly.
  5. Step 5: Bring this mixture up to a boil. Once boiling, reduce the heat way down to low. Pop a lid on the pot and let it simmer gently for about 40-45 minutes. Give it a stir occasionally (maybe every 10-15 minutes) to prevent sticking and ensure even cooking.
  6. Step 6: After 40-45 minutes, check that the rice is tender and most of the liquid is absorbed. Give everything one final good stir. Taste it and see if it needs a little extra salt or pepper (or spice!). Let it sit, covered, for about 5-10 minutes off the heat before serving.

Notes

Make it your own with protein swaps like smoked sausage, chicken sausage, ground turkey, browned chicken thighs, or even plant-based sausage or beans for a vegetarian version. Add shrimp in the last 10-15 minutes of cooking for a more classic feel. Other veggies like diced carrot or frozen corn kernels can be added. Adjust spice level with cayenne pepper or hot sauce if your sausage isn't spicy enough, or reduce the chili powder. If using long-grain white rice instead of brown basmati, it will cook faster (likely around 20-25 minutes) and might need slightly less liquid; keep an eye on it. For success, avoid lifting the lid too much during simmering, ensure the heat is truly low for a gentle bubble, and if the rice is still hard after 40-45 minutes, add another splash (1/4 cup) of broth or water and simmer 5-10 more minutes. Always taste and adjust seasoning at the end. Store leftovers in airtight containers in the refrigerator for 3-4 days. Reheat gently on the stove (add liquid if dry) or in the microwave. It freezes well for up to 3 months; thaw in the fridge and reheat.