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Cajun Cabbage Jambalaya


Cajun cabbage jambalaya is a skillet feast you will make again and again. My family loves cabbage and this Cajun cabbage is one of their top choices. I made this in a ten inch iron skillet however you can utilize any huge skillet. We love this supper for weeknights when you want something fast and simple or any time you simply need an extraordinary solace food dinner. I serve this with my recipe for sweet cornbread biscuits and there is almost no left finished. Cajun cabbage saves well for a few days in the ice chest and can be warmed. We love anything with cabbage at my home! You could likewise utilize chicken, shrimp or cheeseburger in this recipe.



  • 1 pound spicy sausage
  • 1 onion
  • 4 garlic cloves
  • 1 green bell pepper
  • 1 cup celery
  • 1 head green cabbage
  • 1 can diced tomatoes
  • 1 cup chicken broth
  • 1/2 cup of water
  • 1 cup uncooked brown basmati rice
  • 1 tbsp chilli powder
  • 1/2 tsp of salt
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/8 tsp cayenne pepper
  • 1/8 tsp black pepper.



  1. In a large saucepan, cook the sausage with the onion and garlic until browned.
  2. Stir in green pepper and celery; cook and stir for 3 more minutes.
  3. Add all rest ingredients & bring to a boil.
  4. Covering, reduce heat to low, & cook, stir occasionally, to rice is tender, for 40 to 50 minutes.


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