Cajun cabbage jambalaya is a skillet meal you will make over and over again. My family loves cabbage and this Cajun cabbage is one of their favorites. I made this in a ten inch iron skillet but you can use any large skillet. We love this meal for weeknights when you need something quick and easy or any time you just want a great comfort food meal. I serve this with my recipe for sweet cornbread muffins and there is very little left over. Cajun cabbage keeps well for several days in the fridge and can be reheated. We love anything with cabbage at my house! You could also use chicken, shrimp or hamburger in this recipe.
Cajun Cabbage Jambalaya
1/2 pound beef sausage
- 1/2 pound smoked sausage cut into rounds
- 1 medium onion chopped
- 1 medium green pepper cut up
- 2 celery stalked chopped
- 1 clove garlic chopped
- 1 14.5 ounce can diced tomatoes
- 1 14.5 ounce can chicken broth
- 2 to 3 cups chopped cabbage
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Cajun seasoning
- 1/2 cup long grain rice or rice of your choice
- Brown pork sausage, smoked sausage, onion, green pepper, celery and garlic in skillet until sausage is done.
- Stir in diced tomatoes, chicken broth, cabbage. Add salt, black pepper and Cajun seasoning along with rice and set simmer uncovered for 35 to 40 minutes until rice and cabbage is cooked. Makes about 8 servings.