Cajun Cabbage Jambalaya (Print Version)
Smoked sausage, cabbage, and veggies simmer with Cajun spices for a comforting southern meal.
# Ingredients:
→ Main Components
01 -
225 grams smoked pork sausage, sliced into 1-centimetre rounds
02 -
1 white onion, finely chopped
03 -
1 green bell pepper, diced
04 -
1 celery stalk, chopped
05 -
1 garlic clove, minced
06 -
240 millilitres canned diced tomatoes
07 -
240 millilitres chicken broth
08 -
140 grams cabbage, shredded
09 -
50 grams long grain rice
→ Seasonings
10 -
0.25 teaspoon salt
11 -
0.25 teaspoon ground black pepper
12 -
0.5 teaspoon Cajun seasoning blend
# Instructions:
01 -
Heat a large skillet over medium heat. Add the sliced smoked pork sausage and cook for 1 minute to render some fat and achieve light browning.
02 -
Add the chopped onion to the pan and cook until translucent, about 2-3 minutes. Stir in the minced garlic and sauté for an additional 30 seconds until fragrant.
03 -
Incorporate the chopped celery and diced green bell pepper, stirring frequently until vegetables have softened and sausage is fully cooked.
04 -
Add the shredded cabbage, chicken broth, and canned diced tomatoes to the skillet. Stir in the Cajun seasoning, salt, black pepper, and long grain rice. Mix thoroughly.
05 -
Increase heat and bring mixture to a gentle boil. Reduce heat to low, cover with a tight-fitting lid, and simmer for 30 to 40 minutes, or until both rice and cabbage are tender and liquid is absorbed.
06 -
Taste and adjust seasoning as needed. Serve hot.
# Notes:
01 -
For a smokier flavour, briefly brown the sausage before adding aromatics. Allowing the dish to rest covered for five minutes after cooking improves rice texture.