Cabbage Jambayala
Transform your weeknight dinner routine with this hearty and flavor-packed Cabbage Jambalaya! This low-carb twist on a Louisiana classic combines tender shredded cabbage, juicy chicken, smoky sausage, and a medley of aromatic vegetables like onion, celery, and bell pepper. Simmered in a savory tomato and Cajun-spiced broth, this one-pot wonder offers all the bold, spicy flavors of traditional jambalaya without the rice. Optional shrimp adds a delightful seafood flair, while a garnish of fresh green onions provides a vibrant finish. Ready in just an hour and serving six, this dish is perfect for meal prep or a cozy family meal. Whether you're craving a low-carb comfort food or a unique spin on Southern cuisine, Cabbage Jambalaya is sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 12 ounces Smoked sausage (sliced into rounds)
- 1 pound Chicken breast (cut into bite-sized pieces)
- 1 medium Onion (diced)
- 1 medium Green bell pepper (diced)
- 2 units Celery stalks (diced)
- 3 cloves Garlic (minced)
- 6 cups Cabbage (shredded)
- 15 ounces Diced tomatoes (with juices)
- 1 cup Chicken broth
- 2 teaspoons Cajun seasoning
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 8 ounces Cooked shrimp (optional, peeled and deveined)
- 2 stalks Green onions (sliced, for garnish)
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium heat. Add the smoked sausage and cook until browned, about 5-7 minutes. Remove the sausage and set aside.
In the same skillet, add the remaining olive oil and cook the chicken breast pieces until they are golden brown and cooked through, about 6-8 minutes. Remove and set aside with the sausage.
Add the diced onion, green bell pepper, and celery to the skillet. Cook until softened, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the shredded cabbage to the skillet and cook for 5-7 minutes, stirring occasionally, until the cabbage softens slightly.
Stir in the diced tomatoes with their juices, chicken broth, Cajun seasoning, paprika, dried thyme, salt, and black pepper. Mix well to combine.
Return the cooked sausage and chicken to the skillet, and stir everything together.
Reduce the heat to low, cover the skillet, and cook for 20 minutes, stirring occasionally, until the flavors meld and the cabbage is tender.
If adding shrimp, stir it in during the last 5 minutes of cooking to heat it through.
Taste and adjust seasoning if needed. Garnish with sliced green onions before serving.
Serve hot and enjoy your delicious Cabbage Jambalaya!
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 1303 mg | 57% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 8.6 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 891 mg | 19% | |
*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.
