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A full serving of cajun cabbage jambalaya dish in a rustic bowl

Cajun Cabbage Jambalaya with Secret Ingredient

This hearty Cajun Cabbage Jambalaya combines smoked sausage, tender chicken, and vibrant vegetables with a secret ingredient for a rich and flavorful meal. Perfect for a comforting weeknight dinner with a spicy kick.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 people
Calories 600 kcal

Equipment

  • Dutch oven
  • Slotted spoon
  • Fork

Ingredients
  

Main Ingredients

  • 2 tbsp olive oil or vegetable oil
  • 1 lb smoked sausage (andouille or kielbasa) sliced
  • 1 lb boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 large onion chopped
  • 1 green bell pepper chopped
  • 2 celery stalks chopped
  • 4 cloves garlic minced
  • 1 can diced tomatoes (14.5 oz), undrained
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp cayenne pepper (or more, to taste)
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 2 cups long-grain white rice uncooked
  • 4 cups chicken broth
  • 1 tbsp Worcestershire sauce (the secret ingredient)
  • 1/2 head green cabbage cored and chopped into 1-inch pieces
  • Salt to taste
  • Fresh parsley chopped, for garnish

Serving

Instructions
 

Cooking Steps

  • In a large Dutch oven, brown sliced sausage, then remove. Add chicken thighs and brown them, then remove and set aside with the sausage.
  • Reduce heat to medium, then cook chopped onion, bell pepper, and celery until softened (8-10 minutes).
  • Stir in minced garlic, diced tomatoes, oregano, thyme, cayenne, black pepper, and bay leaf; cook for 2-3 minutes.
  • Stir in uncooked rice, then pour in chicken broth and return the cooked sausage and chicken to the pot.
  • Stir in Worcestershire sauce and chopped cabbage, gently pushing the cabbage into the liquid, then bring the mixture to a boil.
  • Reduce heat to low, cover tightly, and simmer for 20-25 minutes until rice is tender and liquid is absorbed, avoiding lifting the lid.
  • Remove from heat and let rest, still covered, for 10 minutes.
  • Remove bay leaf, fluff with a fork, adjust salt as needed, and garnish generously with fresh parsley before serving.

Notes

For best flavor, consider making this jambalaya a day ahead, as the flavors deepen overnight. Adjust the amount of cayenne pepper to your preferred spice level.