Bloody Mary Style Cabbage Jambalaya
Bring the bold flavors of the bayou to your table with a spicy twist in this Bloody Mary Style Cabbage Jambalaya. This one-pot wonder pairs the smoky kick of Andouille sausage and tender chicken thighs with the earthy sweetness of green cabbage, transforming a Cajun classic into a low-carb-inspired delight. The zesty addition of spiced tomato juice, reminiscent of your favorite Bloody Mary cocktail, infuses every bite with a tangy, peppery depth. Topped with vibrant green onions and fresh parsley, this hearty jambalaya is perfect for feeding a crowd or meal-prepping for the week. Whether you're seeking a gluten-free dinner or a flavorful way to enjoy comfort food without compromising on nutrition, this recipe is packed with rich spices, tender veggies, and just the right amount of heat to satisfy every craving.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 8 ounces Andouille sausage, sliced
- 1 pound Boneless, skinless chicken thighs, diced
- 1 medium Onion, diced
- 1 medium Bell pepper, diced
- 2 Celery stalks, chopped
- 3 Garlic cloves, minced
- 5 cups Green cabbage, thinly sliced
- 3 cups Tomato juice (preferably spiced, like Bloody Mary mix)
- 1 15-ounce can Crushed tomatoes
- 1 cup Chicken stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Hot sauce (e.g., Tabasco)
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Dried thyme
- 2 cups Cooked white or brown rice
- 3 Green onions, chopped (for garnish)
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
Instructions
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the sliced Andouille sausage and cook for 3-4 minutes, stirring occasionally, until browned. Remove the sausage and set aside.
In the same pot, add the remaining tablespoon of olive oil and cook the diced chicken thighs for 5-6 minutes, or until lightly browned. Remove and set aside with the sausage.
Add the diced onion, bell pepper, and celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the thinly sliced cabbage to the pot and cook for 5 minutes, stirring so it wilts slightly.
Pour in the tomato juice, crushed tomatoes, and chicken stock. Stir to combine.
Add the Worcestershire sauce, hot sauce, smoked paprika, cayenne pepper, dried thyme, salt, and black pepper. Stir well.
Return the cooked sausage and chicken to the pot, stirring to combine.
Bring the mixture to a simmer, cover, and cook for 20 minutes, stirring occasionally, until the cabbage is tender and the flavors have melded together.
Stir in the cooked rice and let it warm through for 5 minutes.
Taste and adjust seasoning if necessary.
Serve hot, garnished with chopped green onions and parsley. Enjoy your Bloody Mary Style Cabbage Jambalaya!
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 913 mg | 40% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 14.0 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 150 mg | 12% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1248 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
