Cabbage Jambalaya
Savor the bold flavors of the South with this hearty and low-carb Cabbage Jambalaya! This one-pot wonder combines smoky andouille sausage, tender chicken, and a medley of aromatic vegetables like onion, green bell pepper, and celery, all simmered together with shredded cabbage in a spiced tomato broth. Perfectly seasoned with Cajun spices, dried thyme, and a hint of garlic, this comforting dish delivers all the rich, robust taste of traditional jambalaya without the rice. Ready in under an hour and packed with protein and fiber, it’s ideal for busy weeknights or meal prep. Serve it hot, topped with fresh scallions and a splash of hot sauce for a fiery finishing touch!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 12 ounces Andouille sausage, sliced into coins
- 1 pound Chicken breast, cubed
- 1 medium Yellow onion, diced
- 1 medium Green bell pepper, diced
- 2 stalks Celery stalks, diced
- 3 cloves Garlic, minced
- 1 medium head Cabbage, shredded
- 14.5 ounces Crushed tomatoes
- 1 cup Chicken broth
- 1.5 tablespoons Cajun seasoning
- 1 teaspoon Dried thyme
- 1 leaf Bay leaf
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 stalks Scallions, chopped (optional garnish)
- to taste Hot sauce (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the sliced andouille sausage and cook for 3-4 minutes until browned. Remove the sausage from the pot and set aside.
In the same pot, add the cubed chicken breast and season lightly with salt and pepper. Cook for 6-7 minutes until golden and mostly cooked through. Remove the chicken and set aside with the sausage.
Add the diced onion, green bell pepper, and celery to the pot. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the shredded cabbage to the pot and cook for 5 minutes, stirring occasionally, until it begins to wilt.
Return the sausage and chicken to the pot, then pour in the crushed tomatoes and chicken broth.
Stir in the Cajun seasoning, thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, stirring occasionally, until the cabbage is tender.
Remove the bay leaf and adjust seasoning if needed. Add hot sauce if desired for extra heat.
Serve hot, garnished with chopped scallions. Enjoy!
Nutrition Facts
Calories |
2424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.7 g | 168% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 8136 mg | 354% | |
| Total Carbohydrate | 101.7 g | 37% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 50.8 g | ||
| Protein | 208.9 g | 418% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 669 mg | 51% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 5166 mg | 110% | |
*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.
