Cajun Cabbage Jambalaya Recipe

Instructions

1. Sauté the Vegetables:
   In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, bell pepper, and celery. Cook for 5–7 minutes until the vegetables are soft and beginning to brown slightly. Add the garlic and sauté for an additional 1–2 minutes, stirring frequently to avoid burning.
2. Cook the Meats:
   Add the sliced sausage and cubed chicken to the pot. Cook for 5–7 minutes, stirring occasionally, until the chicken is browned and cooked through.
3. Season the Mixture:
   Sprinkle in the Cajun seasoning, dried thyme, and black pepper. Stir thoroughly to coat the meat and vegetables evenly with the spices.
4. Add Tomatoes and Broth:
   Pour in the diced tomatoes (with their juices) and chicken broth. Stir well and bring the mixture to a gentle boil.
5. Stir in Rice and Cabbage:
   Once boiling, add the uncooked rice and shredded cabbage. Mix everything thoroughly so the rice and cabbage are fully immersed in the liquid. Reduce the heat to low, cover the pot, and let it simmer for 25–30 minutes, or until the rice is tender and most of the liquid is absorbed.
6. Fluff and Finish:
   Remove the pot from heat and let it sit, covered, for 5 minutes. Fluff the jambalaya gently with a fork. Taste and adjust seasonings if needed.
7. Serve:
   Spoon into bowls and garnish with chopped green onions. Add a dash of hot sauce if desired. Serve warm with cornbread or a side salad.

Tips & Variations