I was in my late twenties the first time I tried a true jambalaya, sitting at a community potluck outside Baton Rouge with a paper plate and a plastic fork. What struck me wasn’t just the bold flavor, but how it pulled everyone together—families chatting over folding chairs, kids licking fingers slick with spicy sauce.
Over the years, I’ve played with different versions, but this cabbage-forward version became a favorite in our home during the early years of retirement. My husband, always the skeptic when it came to cabbage, gave this his full stamp of approval after just one bite.
It stretches a meal, adds texture, and soaks up flavor like a sponge. Combine that with smoky sausage, fragrant garlic, and the soft comfort of rice, and it becomes more than just a weeknight dinner. It becomes a hug in a bowl.
This Cajun Cabbage Jambalaya is a bridge between hearty Southern comfort and smart pantry cooking. The kind of dish I make when the weather turns or when the grandkids visit and ask, “Grandma, what smells so good?”
Short Description
A one-pan Cajun dish full of tender cabbage, smoky sausage or beef, aromatic vegetables, and rice—all simmered in a spiced tomato broth. A comforting and flavorful dinner that’s easy, budget-friendly, and deeply satisfying.
Key Ingredients
- 1 lb ground beef or sausage (or half of each)
- 1 medium onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 medium head of cabbage, chopped
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1 cup cooked white rice
- 1 cup chicken broth (or water)
- 1 tsp Cajun seasoning
- ½ tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 2 tbsp olive oil or butter
Tools Needed
- Large deep skillet or Dutch oven
- Wooden spoon
- Sharp knife and cutting board
- Measuring spoons
- Ladle or large spoon for serving
Cooking Instructions
Step 1: Brown the Meat
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the ground beef or sausage. Cook until browned and fully cooked, about 6–8 minutes. Drain excess fat if needed.
Step 2: Sauté Aromatics
Add the diced onion and bell pepper to the skillet. Stir and cook for 3–4 minutes until softened. Stir in minced garlic and cook for 30 seconds more, just until fragrant.
Step 3: Add Cabbage and Seasonings
Stir in the chopped cabbage along with Cajun seasoning, smoked paprika, thyme, salt, black pepper, and cayenne (if using). Cook for 5 minutes until cabbage begins to wilt.
Step 4: Add Liquids and Simmer
Pour in the diced tomatoes with their juices and chicken broth. Stir well, cover the skillet, and reduce heat to medium-low. Simmer for 15–20 minutes or until cabbage is fully tender.
Step 5: Add Rice and Finish
Stir in the cooked rice. Cook uncovered for another 5 minutes, letting the flavors marry and excess liquid reduce slightly.
Step 6: Taste and Adjust
Taste the mixture and adjust seasonings if needed. A dash more salt or an extra sprinkle of Cajun spice can bring it all together.
Why You’ll Love This Recipe
Hearty and Filling: A complete meal with protein, vegetables, and grains in one skillet.
Full of Cajun Flavor: Smoky, spicy, and comforting, just like down South cooking should be.
Easy to Make: Minimal cleanup, no special tools, and pantry-friendly ingredients.
Great for Meal Prep: Reheats beautifully, making it ideal for batch cooking or lunches.
Budget-Friendly: Uses affordable ingredients like cabbage and rice without sacrificing flavor.
Mistakes to Avoid & Solutions
Overcrowding the Pan: Use a large skillet or Dutch oven to allow the cabbage room to cook down. A too-small pan steams rather than sautés.
Not Wilting the Cabbage Enough: Make sure the cabbage has softened before adding rice, or you’ll get uneven texture. Simmer longer if needed.
Too Much Liquid at the End: If it’s soupy, cook uncovered for a few more minutes to reduce the broth.
Under-seasoning: Cabbage is mild—don’t be afraid to taste and tweak the spice level before serving.
Using Raw Rice: This recipe needs cooked rice. Raw rice will soak up liquid and throw off the timing and texture.
Serving and Pairing Suggestions
Serve it hot in bowls, garnished with chopped green onions or parsley.
Pair with a slice of warm cornbread or a buttered biscuit for extra comfort.
Serve with a side of sautéed greens or a crisp vinegar-based slaw.
Great for family-style dinners or casual gatherings. Serve from the skillet at the table!
Storage and Reheating Tips
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop over medium heat or microwave in 1-minute bursts, stirring often. Add a splash of broth if it looks dry.
FAQs
1. Can I use raw rice in this recipe?
No, this recipe requires cooked rice. Using raw rice will absorb too much liquid and alter the texture.
2. What type of sausage works best?
Andouille sausage adds bold Cajun flavor, but mild pork sausage or turkey sausage work great too.
3. Is this dish spicy?
It can be! The cayenne adds heat, but you can omit it or reduce the Cajun seasoning to keep it milder.
4. Can I make it vegetarian?
Yes, swap the meat for kidney beans or black-eyed peas, and use vegetable broth instead of chicken.
5. What if I don’t have Cajun seasoning?
Mix ½ tsp each of paprika, garlic powder, onion powder, thyme, and oregano, and ¼ tsp cayenne or black pepper.
Tips & Tricks
Chop cabbage into uniform bite-sized pieces for even cooking.
If your pan gets too crowded, sauté cabbage in batches for better texture.
Add a splash of hot sauce at the end for a flavor boost.
Leftover roasted veggies or shredded chicken make great mix-ins.
Let it sit for 10 minutes before serving—the flavors deepen as it rests.
Recipe Variations
Low-Carb Option: Skip the rice and use riced cauliflower instead. Add it at the end and cook just until heated through.
Seafood Jambalaya Style: Swap meat for peeled shrimp or crawfish tails. Add during the last 5 minutes of cooking.
Smoky Bacon Twist: Start by rendering diced bacon instead of oil, and use the fat to cook the onions and cabbage.
Cheesy Cabbage Bake: Pour the finished mixture into a baking dish, top with shredded cheddar, and bake at 375°F for 10–15 minutes until bubbly and golden.
Tomato-Free: Skip the diced tomatoes and add 2 extra tablespoons of broth and a squeeze of lemon for brightness.
Final Thoughts
This Cajun Cabbage Jambalaya is one of those dishes that feels both humble and celebratory. It’s the kind of recipe I turn to when I want comfort without complication. Every spoonful offers a taste of Southern roots, earthy cabbage, spiced meat, sweet pepper, and warm rice coming together like old friends at the table.
I’ve made this recipe countless times, tweaking spices, switching proteins, and always ending up with something soulful. If your kitchen smells like garlic, peppers, and simmering tomatoes by the time you’re done, then you’ve done it just right.
So go on, pull out that skillet and pour yourself a glass of sweet tea. You’ve got yourself a dinner worth savoring.
Cajun Cabbage Jambalaya With Sausage And Rice
Print ThisIngredients
- 1 lb ground beef or sausage (or half of each)
- 1 medium onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 medium head of cabbage, chopped
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1 cup cooked white rice
- 1 cup chicken broth (or water)
- 1 tsp Cajun seasoning
- ½ tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 2 tbsp olive oil or butter
Instructions
Step 1: Brown the Meat
Heat oil in a skillet, add ground beef or sausage, and cook until browned (6–8 min). Drain fat.
Step 2: Sauté Aromatics
Add onion and bell pepper; cook 3–4 min. Stir in garlic and cook 30 sec.
Step 3: Add Cabbage & Season
Mix in cabbage, Cajun seasoning, paprika, thyme, salt, pepper, and cayenne. Cook for 5 min until slightly wilted.
Step 4: Simmer
Add diced tomatoes and broth. Stir, cover, and simmer 15–20 min until cabbage is tender.
Step 5: Add Rice
Stir in cooked rice. Cook uncovered for 5 min to blend flavors.
Step 6: Adjust
Taste and adjust seasonings as needed.
