I love one-pot meals that feel like a hug on a weeknight, and Cajun Cabbage Jambalaya is exactly that—smoky, spicy, and surprisingly light thanks to cabbage. I’ve made this dish several times, adjusting the rice ratio and spice blend until the texture and flavor balance felt just right. For a cabbage-forward twist on a Creole classic, this version is reliable and forgiving for home cooks.
Why Make This Recipe
- Big flavor: smoky sausage, aromatic spices, and tender cabbage pack bold Creole flavors in every bite.
- Nutritious boost: cabbage adds fiber, vitamin C, and bulk without many calories.
- One-pot convenience: minimal cleanup and easy leftovers for lunches.
- Weeknight friendly: simple techniques—sauté, deglaze, simmer—make it approachable.
- Personal note: I love this recipe because the cabbage keeps the dish from feeling heavy while still holding up to bold seasonings and smoked sausage.
- If you like cabbage casseroles, try this Best Cabbage Beef Bake for another family favorite.
Recipe Overview
- Prep time: 15 minutes (chopping and measuring spices)
- Cook time: 40–45 minutes (sautéing + simmer)
- Total time: 55–60 minutes
- Servings: 6 generous servings
- Difficulty: Easy–Medium (basic knife work and timing)
- Method: Stovetop one-pot—brown proteins, sauté vegetables, add rice and stock, then simmer until rice is tender.
My Experience Making This Recipe
I tested this version three times, tweaking the rice-to-liquid ratio and the timing for adding cabbage so it stays tender-crisp. Browning the sausage and deglazing the pot were keys that boosted depth of flavor. Once I let it rest 10 minutes off the heat, the rice finished perfectly and flavors melded.
How to Make Cajun Cabbage Jambalaya
Start by browning smoked sausage and diced chicken (optional) in a heavy Dutch oven over medium-high heat to render fat and get fond on the bottom. Sauté the classic “trinity” (onion, celery, bell pepper) with garlic, then add shredded cabbage and cook until it begins to soften. Stir in long-grain rice, Cajun seasoning, diced tomatoes, and 2 cups of low-sodium chicken stock per cup of rice; bring to a boil, reduce to low, cover, and simmer 18–22 minutes. Finish with a squeeze of lemon or a splash of hot sauce and let rest 10 minutes before fluffing with a fork.
Equipment recommendations: 6–8 quart Dutch oven or heavy-bottomed pot, sharp chef’s knife, wooden spoon, liquid measuring cups, and instant-read thermometer for proteins.
Expert Tips for Success
- Toast your rice first: after adding rice, stir and cook 1–2 minutes to toast the grains; this improves texture and prevents mushiness. One internal tool I often pair with rice recipes is this cabbage & beef bake for a different weeknight plan.
- Brown proteins well: develop color on sausage and chicken on medium-high heat; the fond (browned bits) adds deep flavor when deglazed with stock.
- Use the right rice ratio: for long-grain rice use 1 cup rice : 2 cups liquid; for brown rice increase liquid to 2 1/2 cups and simmer 40–45 minutes.
- Control cabbage texture: add most of the cabbage halfway through simmering so it’s tender but not mushy. For a softer texture, stir in the rest at the start.
- Choose quality sausage: a smoked Andouille or kielbasa adds authentic smoky heat; if sodium is a concern, rinse sliced sausage in hot water briefly to lower surface salt.
(Also useful: a set of tongs and a splatter guard when browning meats helps maintain a tidy stovetop.)
How to Serve Cajun Cabbage Jambalaya
- Family dinner: serve straight from the pot with a wedge of lemon and chopped parsley for brightness.
- With a side salad: a crisp green salad balances the spice and smoky richness.
- Sandwich option: spoon jambalaya into crusty rolls and top with pickled jalapeños for a spicy po’boy twist.
- Occasion: great for game days or casual gatherings—keep a bowl of hot sauce and chopped scallions nearby for guests.
Storage and Reheating Guide
- Refrigerator: cool to room temperature, then store in airtight containers for 3–4 days. Use shallow containers to cool faster.
- Freezer: freeze in portioned freezer-safe containers for up to 3 months; leave a little headspace for expansion.
- Reheating stovetop: add 2–4 tablespoons of broth to restore moisture and reheat over medium-low, stirring occasionally until heated through.
- Microwave: cover loosely and reheat at 70% power in 1-minute increments, stirring between intervals to ensure even heating.
Recipe Variations
- Gluten-free: naturally gluten-free if you use gluten-free sausage; double-check spice mixes and broths. For more cabbage-based ideas, see this creamy Cajun pasta for inspiration.
- Vegetarian: swap sausage and chicken for smoked tempeh, smoked tofu, or hearty beans (red beans or chickpeas) and use vegetable stock.
- Seafood jambalaya: add peeled shrimp in the last 5 minutes of cooking so they stay tender.
- Lower-carb: replace half the rice with riced cauliflower added near the end to keep texture while reducing carbs; for a cheesy, creamy sibling dish, check this rotini recipe for technique tips.
Nutritional Highlights
- High in fiber and vitamin C from the cabbage and bell peppers.
- Good protein source if made with chicken, sausage, or shrimp; adjust portion sizes for calorie control.
- Allergen note: contains meat and may include gluten via some sausages—use gluten-free sausage to adapt. Watch sodium in smoked sausage and broth; choose low-sodium stock if needed.
Troubleshooting Common Issues
- Rice is mushy: next time reduce liquid by 1/4 cup or shorten simmer time; use a timer and check at 18 minutes.
- Rice is undercooked while the top is dry: stir gently, add 1/4–1/2 cup hot stock, and continue simmering covered for 5–8 more minutes.
- Bland flavor: taste and adjust with salt, a squeeze of lemon, or a splash of vinegar or hot sauce to brighten flavors.
Frequently Asked Questions
Q: Can I use pre-shredded cabbage?
A: Yes—pre-shredded cabbage saves time but can be wetter; pat it dry with paper towels to avoid diluting the dish. Add it a touch later in the cook so it doesn’t over-soften.
Q: What rice is best for jambalaya?
A: Long-grain white rice is traditional for a fluffy texture using a 1:2 rice-to-liquid ratio. If using brown rice, increase liquid and cooking time (about 2 1/2 cups liquid per cup of brown rice and 40–45 minutes simmer).
Q: Can I make this ahead for a party?
A: Yes—jambalaya flavors often improve after resting. Cook fully, cool quickly, refrigerate, then reheat gently with a bit of stock. For serving at a party, keep warm in a slow cooker on low.
Q: How spicy will this be and how can I control heat?
A: Heat depends on your Cajun seasoning and sausage. Reduce cayenne or use mild smoked sausage to lower spice. Add hot sauce at the table so guests can control heat.
Conclusion
If you’d like a classic take on this dish to compare techniques and flavor profiles, check out this recipe from CAJUN CABBAGE JAMBALAYA – The Southern Lady Cooks for another tested approach and inspiration.
Print
Cajun Cabbage Jambalaya
- Total Time: 60
- Yield: 6 servings 1x
- Diet: Omnivore
Description
A smoky and spicy one-pot jambalaya featuring cabbage, bold Creole flavors, and a nutritious boost.
Ingredients
- 1 pound smoked sausage, sliced
- 1 cup diced chicken (optional)
- 1 medium onion, diced
- 1 cup celery, diced
- 1 cup bell pepper, diced
- 3 cloves garlic, minced
- 4 cups shredded cabbage
- 1 cup long-grain rice
- 2 tablespoons Cajun seasoning
- 1 can (14.5 oz) diced tomatoes
- 2 cups low-sodium chicken stock
- Juice of 1 lemon
- Hot sauce, to taste
- Chopped parsley, for serving
Instructions
- In a heavy Dutch oven, brown the smoked sausage and chicken (if using) over medium-high heat.
- Add the onion, celery, bell pepper, and garlic; sauté until softened.
- Stir in the shredded cabbage and cook until it begins to soften.
- Add the rice, Cajun seasoning, diced tomatoes, and stock; bring to a boil.
- Reduce heat to low, cover, and simmer for 18–22 minutes until rice is tender.
- Let rest for 10 minutes, then fluff with a fork and finish with lemon juice and hot sauce.
- Serve hot with chopped parsley.
Notes
For optimal flavor, brown the sausage well and deglaze the pot. Adjust cooking time for cabbage based on desired tenderness.
- Prep Time: 15
- Cook Time: 45
- Category: Main Course
- Method: Stovetop One-Pot
- Cuisine: Creole
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg