Cajun Cabbage Jambalaya
Ingredients:
1 large head of cabbage, chopped
1 pound andouille sausage, sliced
1 pound chicken breast or thighs, diced
1 bell pepper, diced (red, green, or yellow)
1 large onion, diced
3 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes
1 cup chicken broth
1 tablespoon Cajun seasoning
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
1 cup long-grain white rice
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley or green onions for garnish (optional)
Directions:
Sauté the Meat:
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the sliced andouille sausage and cook until browned, about 5-7 minutes. Remove the sausage from the pot and set aside.
Cook the Chicken:
In the same pot, add the diced chicken. Season with a little salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken and set aside with the sausage.
Sauté the Vegetables:
Add the diced onion and bell pepper to the pot. Sauté until the vegetables are softened, about 3-4 minutes.
Add the minced garlic and cook for another 1 minute.
Combine Ingredients:
Return the sausage and chicken to the pot. Stir in the chopped cabbage, diced tomatoes, chicken broth, Cajun seasoning, smoked paprika, thyme, oregano, and bay leaf.
Stir everything together and bring to a simmer.
Cook the Rice:
Stir in the rice and reduce the heat to low.
Cover the pot and let it simmer for 30-40 minutes, or until the cabbage is tender and the rice is cooked. Stir occasionally to prevent sticking and check for seasoning. Adjust salt and pepper if needed.
Serve:
Once cooked, remove the bay leaf.
Garnish with fresh parsley or green onions if desired.
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Kcal: Approximately 350 kcal per serving | Servings: 6
