Cajun Cabbage with Sausage, Spices, and Rice (Print version)
Smoky Cajun cabbage with sausage, warm spices, tomatoes, and rice cooked together in one pot until tender and deeply savory.
# Ingredients:
For the skillet
01 -
1 tablespoon olive oil
02 -
1 lb (450 g) smoked andouille sausage, sliced into 1/4-inch rounds
03 -
1 medium yellow onion, chopped
04 -
1 green bell pepper, chopped
05 -
2 celery stalks, chopped
06 -
4 garlic cloves, minced
07 -
6 cups (about 600 g) chopped green cabbage
08 -
1 cup (185 g) long-grain white rice, rinsed and drained
09 -
1 can (14.5 oz or 411 g) diced tomatoes with juices
10 -
2 cups (480 ml) low-sodium chicken broth
11 -
2 teaspoons Cajun seasoning, plus more to taste
12 -
1 teaspoon smoked paprika
13 -
1/2 teaspoon dried thyme
14 -
1 bay leaf
15 -
1/2 teaspoon kosher salt, plus more to taste
16 -
1/4 teaspoon black pepper
17 -
2 green onions, sliced
18 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Heat the oil in a large Dutch oven or deep skillet over medium-high heat. Add the sliced sausage and cook for 4-5 minutes, turning once or twice, until browned at the edges. Transfer the sausage to a plate.
02 -
Add the onion, bell pepper, and celery to the same pot. Cook for 4-6 minutes, stirring often, until softened and glossy. Stir in the garlic and cook for 30 seconds.
03 -
Add the chopped cabbage, Cajun seasoning, smoked paprika, thyme, salt, and black pepper. Stir for 4-5 minutes, until the cabbage starts to shrink and pick up the seasoning.
04 -
Stir in the rinsed rice until coated. Add the diced tomatoes with their juices, chicken broth, bay leaf, and browned sausage. Scrape the bottom of the pot and bring the mixture to a steady simmer.
05 -
Cover, reduce the heat to low, and cook for 22-25 minutes, until the rice is tender and the liquid is mostly absorbed. If the rice is still firm, add 1/4 cup broth and cook 5 minutes longer.
06 -
Turn off the heat and keep the pot covered for 10 minutes. Remove the bay leaf, fluff the rice gently, taste for seasoning, and finish with green onions and parsley.
# Good to know:
01 -
Best made in a wide, heavy pot so the rice cooks evenly.
02 -
Resting the covered pot helps finish the rice without overcooking the cabbage.
03 -
Use a low-salt Cajun seasoning if your sausage is very salty.