Easy One-Pot Cajun Cabbage Jambalaya
Juicy garlic butter chicken bites served over rich, creamy Parmesan pasta—this easy yet elegant meal is perfect for busy weeknights or cozy weekends.
Equipment
- Large pot
- Dutch Oven
Ingredients
- 1 pound spicy pork sausage sliced links or ground bulk, with a little kick
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 green bell pepper chopped
- 1 cup celery chopped
- 1 small head green cabbage chopped
- 1 can diced tomatoes 14 oz, undrained
- 1 cup chicken broth use low-sodium if watching salt
- 1/2 cup water
- 1 cup uncooked brown basmati rice or white rice (see FAQs)
- 1 tablespoon chili powder
- 1 teaspoon paprika sweet or smoked
- 1/2 teaspoon salt adjust later
- 1/2 teaspoon cumin
Instructions
- Step 1: Heat a large pot or Dutch oven over medium heat. Add spicy pork sausage (sliced or crumbled) and cook, stirring occasionally, until browned and cooked through, about 5–8 minutes. If there is a lot of excess fat, carefully spoon or pour most of it out, leaving a little behind.
- Step 2: Add chopped onion, minced garlic, chopped bell pepper, and chopped celery to the pot with the sausage. Reduce heat slightly if needed and sauté, stirring, for about 5–6 minutes until softened.
- Step 3: Add the chopped cabbage to the pot. Stir it in with the sausage and other veggies and cook for another 5 minutes, stirring occasionally, until it starts to wilt down.
- Step 4: Pour in the can of diced tomatoes (undrained), chicken broth, and water. Add the uncooked brown basmati rice, chili powder, paprika, salt, and cumin. Stir everything well to ensure the rice is submerged and seasonings are evenly distributed.
- Step 5: Increase heat to bring the mixture to a boil. Immediately reduce heat to low, cover the pot, and simmer for 40–45 minutes. Stir occasionally (every 10-15 minutes) to prevent sticking. Keep the lid on between stirs.
- Step 6: After 40-45 minutes, check if the rice is tender and most liquid is absorbed. If rice is still firm but dry, add a quarter cup of water or broth and continue simmering, covered, for a few more minutes. Once rice is cooked, give a final stir. Taste and adjust seasoning if needed.
Notes
This dish is super forgiving and easy to customize! For more heat, add cayenne or hot sauce. If using white rice, reduce simmering time to 15-20 minutes (check often). Let the jambalaya rest, covered, for 5-10 minutes after cooking for flavors to meld. Chop veggies ahead of time for faster assembly. Store cooled leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat gently on the stovetop with a splash of liquid or in the microwave.