Description
A smoky and spicy one-pot jambalaya featuring cabbage, bold Creole flavors, and a nutritious boost.
Ingredients
Scale
- 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