Name: Cajun Cabbage Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Cajun
Ingredients: 1 pound Andouille or smoked sausage, sliced; 1 onion, diced; 1 bell pepper, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 tablespoon Cajun seasoning; 1 cup long-grain white rice; 2 cups low-sodium chicken broth; 1 can diced tomatoes; 4 cups shredded cabbage; Hot sauce, to taste; Lemon juice, to taste; Chopped parsley, for garnish

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I love one-pot dinners that deliver big flavor with minimal fuss — Cajun Cabbage Jambalaya is exactly that. It swaps some traditional ingredients for shredded cabbage to add texture, stretch the meal, and keep it bright. I’ve made this several times on busy weeknights and it consistently wins because it’s hearty, fast, and forgiving.

Why Make This Recipe

Bold, smoky Cajun flavors that come together in one pot and warm the whole house.
Cabbage adds bulk, fiber, and a pleasant crunch while keeping calories lower than an all-rice jambalaya.
Family-friendly and easy to scale for leftovers or a crowd. If you like Southern comfort with a twist, try this alongside a dish like Cajun Shrimp & Grits for a matching flavor profile.
Quick to pull together on weeknights — most of the work is chopping and then simmering.
Personal note: I love this recipe because cabbage keeps the dish light but still so satisfying; it lets you enjoy jambalaya flavors without feeling heavy.

Recipe Overview

Prep time: 15 minutes (chopping cabbage, veg, sausage)
Cook time: 30–35 minutes (sauté, simmer, rice finish)
Total time: 45–50 minutes
Servings: 4–6 (about 1 to 1.5 cups per person)
Difficulty: Medium (timing rice and liquid is the main challenge)
Method: Stovetop one-pot technique — sauté aromatics, brown sausage, add rice, broth, shredded cabbage and simmer until rice is tender.

For a similar one-pot twist with pasta instead of rice, you might also like this Cajun Chicken Rotini.

My Experience Making This Recipe

I tested this jambalaya several times, adjusting liquid ratios and cabbage amounts until the rice finished perfectly without becoming mushy. I learned to add cabbage toward the end so it keeps a little bite instead of turning to mush. Using smoked sausage and a splash of Worcestershire made the flavor deeper and more balanced.

How to Make Cajun Cabbage Jambalaya

Start by browning sliced Andouille or smoked sausage in a large Dutch oven over medium-high heat to render fat and develop flavor. Sweat a classic “holy trinity” of onion, bell pepper, and celery in the sausage fat, then add garlic and Cajun seasoning and toast briefly. Stir in long-grain rice, coat it in the aromatics for a minute, then add 2 cups low-sodium chicken broth per 1 cup rice, diced tomatoes, and shredded cabbage. Simmer gently, covered, until the rice is tender (about 18–22 minutes), then finish with hot sauce, lemon juice, or chopped parsley to brighten.

Equipment tip: use a heavy-bottomed Dutch oven or 5–6 quart saucepan for even heat and better reduction control.

Expert Tips for Success

Toast the rice for 60–90 seconds after adding it to the pan; this seals the grain and improves texture.
Use a thermometer for proteins: if you add diced chicken, brown it to 165°F internal before combining. For sausage, render slowly to avoid burning.
Deglaze the pan with 1/4 cup broth or white wine after sautéing the vegetables to lift browned bits — that’s flavor you don’t want to leave behind.
Add cabbage in two stages: half early to meld with the broth and half in the last 5 minutes to retain some crunch.
Use low-sodium broth so you can control salt at the end; many Cajun sausages are already salty.

For inspiration using flaky pastry bites or extra sausage ideas, consider pairing techniques from Cajun Sausage Puffs when planning a party spread.

How to Serve Cajun Cabbage Jambalaya

Serve with crusty bread or cornbread to sop up juices and add a textural contrast.
Top with chopped green onions, fresh parsley, and a wedge of lemon for brightness and color.
Offer hot sauce, extra Cajun seasoning, and pickled vegetables on the side so guests can customize heat and acidity.
Makes a sturdy weeknight dinner and also travels well for potlucks — bring an insulated pan to keep it warm.

Storage and Reheating Guide

Refrigerate in airtight containers for up to 3–4 days; use shallow containers to cool quickly.
Freeze in freezer-safe containers for up to 3 months — portion into 1–2 cup servings for easier thawing.
Reheat gently on the stovetop over medium-low heat with a splash of broth (1–2 tbsp per cup) to revive the rice and cabbage, or microwave covered in 30–60 second bursts stirring between intervals.
Avoid overcooking when reheating; add a squeeze of lemon or a few drops of vinegar to brighten flavors lost in storage.

Recipe Variations

Gluten-free: This recipe is naturally gluten-free if you use gluten-free sausage and verify any seasoning blends.
Dairy-free: No dairy is required; finish with olive oil instead of butter if you want a richer mouthfeel.
Protein swaps: Use shrimp (add in last 5 minutes until pink) or browned chicken thighs (cook to 165°F) instead of or along with sausage.
Lower-carb: Swap rice for cauliflower rice — add it in the last 5–7 minutes so it doesn’t overcook. For a sandwich-style fun twist, try flavors inspired by Cajun Chicken Sloppy Joes.

Nutritional Highlights

High in fiber and vitamins from cabbage and bell peppers; cabbage adds vitamin C and K.
Protein-rich when made with sausage, chicken, or shrimp; adjust portion size to manage calories (1 to 1.5 cups per serving recommended).
Allergen info: contains no dairy or gluten by default, but sausage or seasoning blends may include wheat, soy, or dairy — always check labels if you have allergies.

Troubleshooting Common Issues

Mushy rice: You likely used too much liquid or cooked at too high a heat. Reduce simmer intensity and follow a 1:2 rice-to-liquid ratio for long-grain rice.
Soggy cabbage: Add half the cabbage late in cooking so it retains texture. Alternatively, shred it thicker.
Undersalted or flat flavor: Brown the sausage well and taste near the end, adjusting with salt, pepper, Worcestershire, or a squeeze of lemon to lift flavors.

Frequently Asked Questions

Q1: Can I make this in a slow cooker?
A1: Yes — brown sausage and sauté vegetables first, then transfer to a slow cooker. Use parboiled rice or add rice in the last 60–90 minutes because slow cookers can over-soften rice. Keep liquid modest to prevent mushy results.

Q2: What rice works best?
A2: Long-grain white rice is the most forgiving and gives separate grains; use 1 cup rice to 2 cups liquid. Brown rice requires more liquid and 10–15 extra minutes of cooking time.

Q3: How spicy will this be and how can I control heat?
A3: Spice level depends on your Cajun seasoning and sausage. Start with 1–2 teaspoons Cajun seasoning, taste, then add hot sauce or cayenne to increase heat. Use mild sausage and less seasoning for a family-friendly version.

Q4: Can I prepare parts ahead of time?
A4: Absolutely — chop vegetables and shred cabbage up to 24 hours ahead and store covered in the fridge. You can also brown the sausage and store it; assemble and simmer within 24 hours for best texture.

Conclusion

For the original inspiration and another take on this comforting Louisiana-style dish, see the Cajun Cabbage Jambalaya – The Southern Lady Cooks recipe.

Cajun Cabbage Jambalaya