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Cajun Cabbage Jambalaya

Cajun Cabbage Jambalaya Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 12 oz andouille sausage, sliced into rounds
  • 1 lb boneless skinless chicken thighs, cut into bite-size pieces
  • 2 tbsp Cajun seasoning, divided
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 2 celery ribs, diced
  • 4 garlic cloves, minced
  • 1 small head green cabbage, cored and shredded (about 6 cups)
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1/2 cup chicken broth
  • Salt and black pepper, to taste
  • Chopped fresh parsley or sliced green onions, for serving

Method
 

  1. Heat oil in a large Dutch oven over medium-high heat. Add sausage and cook until browned, about 4 minutes. Transfer to a plate.
  2. Season chicken with 1 tbsp Cajun seasoning. Sear in the same pot until crusty, about 2 minutes per side, then remove to the plate.
  3. Add onion, bell pepper, and celery with a pinch of salt. Cook 5 minutes until softened, scraping up browned bits. Stir in garlic and cook 1 minute.
  4. Add tomatoes, broth, remaining 1 tbsp Cajun seasoning, and black pepper. Bring to a simmer. Add cabbage, stir, then return sausage and sliced chicken to the pot. Cover and cook 10-12 minutes until cabbage is tender.
  5. Remove lid, toss, and cook uncovered briefly if too wet. Serve in bowls with parsley or green onions.

Notes

The cabbage releases moisture as it cooks, so the pot should be saucy but not swimming. If you prefer a drier jambalaya, let it bubble uncovered for the last 2 minutes of cooking. This dish is ready to eat as soon as it is done, no resting needed.