Cajun Cabbage Jambalaya Recipe
Ingredients:
1 tablespoon olive oil
1 onion (chopped)
1 bell pepper (chopped; green, red, or yellow)
2 celery stalks (chopped)
3 cloves garlic (minced)
1 lb smoked sausage (sliced; andouille sausage works well)
1 lb chicken thighs or breasts (cubed)
1 teaspoon Cajun seasoning (or to taste)
1 teaspoon dried thyme
1/2 teaspoon black pepper
1 can (14.5 oz) diced tomatoes (with juices)
4 cups chicken broth
2 cups white rice (uncooked)
4 cups green cabbage (shredded)
2 green onions (chopped, for garnish)
Hot sauce (optional, for serving)
Instructions:
Sauté the vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, bell pepper, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Add the garlic and cook for an additional 1-2 minutes.
Cook the meats:
Add the smoked sausage and chicken to the pot. Cook for about 5-7 minutes until the chicken is browned and cooked through.
Season:
Stir in the Cajun seasoning, thyme, and black pepper. Mix well to coat the meat and vegetables.
Add tomatoes and broth:
Pour in the diced tomatoes (with their juices) and chicken broth. Bring to a boil.
Add rice and cabbage:
Once boiling, stir in the rice and then add the shredded cabbage. Mix well. Reduce the heat to low, cover, and let it simmer for about 25-30 minutes or until the rice is cooked and has absorbed most of the liquid.
Fluff and serve:
Once cooked, fluff the jambalaya with a fork. Taste and adjust seasoning if necessary. Garnish with chopped green onions.
Enjoy:
Serve hot, and add a splash of hot sauce if desired for extra spice!