Cajun Cabbage Jambalaya
Savory sausage, tender chicken (or shrimp), bold Cajun spices, and sautéed cabbage in a rich tomato base — comforting and keto-friendly!
Ingredients:
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2 tbsp olive oil or butter
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12 oz smoked sausage (andouille or kielbasa), sliced
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1 lb boneless chicken thighs or breasts, diced (or substitute 1/2 lb shrimp)
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1 small onion, chopped
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1 bell pepper (any color), diced
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2 stalks celery, diced
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3 cloves garlic, minced
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1 small head green cabbage, shredded (about 6 cups)
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1 can (14.5 oz) diced tomatoes (undrained)
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2 tbsp tomato paste
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1/2 cup chicken broth
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2 tsp Cajun seasoning (store-bought or homemade)
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1/2 tsp thyme
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Salt & pepper to taste
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Optional: hot sauce, cayenne pepper, or red pepper flakes for heat
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Chopped green onions & parsley for garnish
Instructions:
1. Brown the Meats:
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Heat 1 tbsp oil in a large skillet or Dutch oven over medium-high heat.
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Add sausage and cook until browned. Remove and set aside.
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Add chicken, season lightly, and cook until browned and just cooked through. Remove and set aside.
2. Sauté Veggies:
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Add remaining oil to the pan.
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Sauté onion, bell pepper, celery, and garlic until soft (about 5–6 minutes).
3. Add Cabbage:
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Stir in shredded cabbage and cook until it starts to wilt (about 5 minutes).
4. Simmer the Jambalaya:
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Add diced tomatoes, tomato paste, chicken broth, Cajun seasoning, thyme, salt, and pepper.
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Return sausage and chicken to the pan.
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Cover and simmer for 15–20 minutes, stirring occasionally, until cabbage is tender and flavors are well combined.
5. Final Touches:
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Taste and adjust seasoning. Add shrimp now (if using), and cook for 4–5 minutes until pink.
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Finish with chopped green onions and parsley.
️ Serving Suggestions:
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Serve hot with cornbread, cauliflower rice, or as-is for a low-carb meal.
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Add a splash of vinegar-based hot sauce (like Crystal or Tabasco) for a Southern kick.