Cajun Cabbage Jambalaya One-Pot Dinner Recipe

There’s something deeply comforting about Cajun Cabbage Jambalaya. It’s hearty, smoky, and filled with bold Louisiana flavor—but with a homestyle twist that’s perfect for your weeknight table. The magic? A trio of ground pork, ground beef, and smoky sausage paired with Cajun spices, rice, and tender cabbage. I first stumbled upon this recipe while looking to use up leftover sausage and cabbage—and now it’s one of my most requested dinners. Whether you’re new to Southern cooking or a spice lover, this one’s made for you.

Why You’ll Love This Cajun Cabbage Jambalaya

Cajun Cabbage Jambalaya isn’t just easy—it’s a flavor-packed, budget-friendly meal. Here’s why you’ll love it:

• Triple-Meat Flavor: Ground beef, pork, and sausage add rich depth.
• Perfectly Spiced: A touch of Cajun seasoning wakes up every bite.
• Feeds a Crowd: One pot makes enough to share—or save for later.
• Simple Ingredients: Most are pantry staples or fridge basics.

A Brief Bite of History: Cajun Cabbage Jambalaya Origins

Cajun Cabbage Jambalaya blends traditional Louisiana roots with cozy home cooking. Here’s how it came to be:

• Jambalaya originally combined French, Spanish, and West African influences.
• Cabbage was often added to stretch ingredients during hard times.
• The Cajun seasoning you know today was born out of preserving flavor without refrigeration.
• Over time, creative home cooks swapped rice or added cabbage to make this comforting twist.

Key Ingredients in Cajun Cabbage Jambalaya

Here are the essentials that make this dish shine:

• Ground Pork & Beef: Create a savory, meaty base with rich texture.
• Smoked Sausage: Brings in deep smoky flavor and Cajun authenticity.
• Cabbage: Lightens the dish and soaks up spices beautifully.
• Diced Tomatoes: Add brightness and help form a saucy base.
• Chicken Broth: Infuses everything with slow-cooked flavor—fast.
• Rice: Makes it satisfying and hearty, soaking up every drop of flavor.
• Cajun Seasoning: Adds that perfect kick—spicy, smoky, and bold.

How to Make Cajun Cabbage Jambalaya in One Pot

Follow these steps for a foolproof Cajun Cabbage Jambalaya:

1. Brown the Meats
   In a large Dutch oven, cook the ground pork, ground beef, and sliced sausage over medium heat. Stir often to break up the meat and brown evenly.
2. Add the Veggies
   Toss in chopped onion, celery, and bell pepper. Cook until veggies are softened and the sausage is fully cooked.
3. Add Garlic
   Stir in minced garlic and cook for 2 minutes until fragrant—don’t let it burn!
4. Pour in Liquids and Cabbage
   Add the canned diced tomatoes (with juice), chicken broth, and chopped cabbage. Stir to combine.
5. Season and Add Rice
   Sprinkle in salt, pepper, and Cajun seasoning. Stir in the rice and mix well.
6. Simmer to Perfection
   Lower the heat and simmer uncovered for 35–40 minutes, or until the rice and cabbage are tender and most liquid is absorbed.
7. Taste and Adjust
   Give it a taste—add a bit more Cajun seasoning or hot sauce if you love heat.
8. Serve It Hot
   Ladle onto plates and enjoy hot! It’s flavorful enough on its own, but also great with a side.

Cajun Cabbage Jambalaya Tips and Twists

This dish is flexible and beginner-friendly—here’s how to make it your own:

• Use a Dutch oven for even heat and no sticking.
• Cut cabbage into medium chunks—it’ll shrink as it cooks.
• Stir occasionally during simmering to prevent the rice from settling.
• For richer flavor, use low-sodium broth and adjust salt at the end.
• Don’t overcook the rice—taste at the 35-minute mark.

Flavorful Variations:

• Add shrimp during the last 10 minutes for a seafood twist.
• Go veggie by skipping the meat and doubling the cabbage.
• Make it creamy with a swirl of heavy cream before serving.

Storage, Reheating, and Make-Ahead Tips

This recipe is just as good the next day—maybe better!

• Storage: Cool completely, then store in an airtight container in the fridge for up to 4 days.
• Reheating: Reheat in a skillet or microwave with a splash of broth to loosen it up.
• Make-Ahead: Brown the meat and chop veggies a day ahead to cut cook time in half.

What to Serve with Cajun Cabbage Jambalaya

Pair your jambalaya with any of these crowd-pleasers:

• Grilled Corn on the Cob – adds sweetness and a charred contrast.
  Try this grilled corn recipe.
• Quick Cheddar Bay Biscuits – cheesy and perfect for soaking up sauce.
  Find them here.
• Cucumber Tomato Salad – crisp, refreshing, and balances the spice.
• Peach Lemonade – this refreshing drink cools things down in the best way.
• Simple Avocado Toast – sounds surprising, but the creaminess works great!

FAQs

Can I use precooked sausage instead?
Absolutely! Just slice and toss it in—no extra cooking time needed.

Is this spicy?
Mild to medium. Adjust Cajun seasoning or add hot sauce to your liking.

Can I double the recipe?
Yes! Just use a large pot and extend the simmer time slightly.

Can I use brown rice instead of white?
Yes, but you’ll need more liquid and time—add ½ cup more broth and 10–15 minutes.

Does it freeze well?
Totally. Freeze in portions for up to 3 months. Reheat with a bit of broth or water.

Enjoy Your Cajun Cabbage Jambalaya

Cajun Cabbage Jambalaya is bold, comforting, and brimming with down-home flavor. It’s the kind of dish that brings everyone to the table—no fuss, just flavor. Whether you’re cooking for family or batch-prepping meals for the week, this one-pot wonder delivers every time. Serve it up hot, enjoy the leftovers, and don’t be surprised if it becomes a household favorite.

Explore More Recipes You’ll Love

Looking for more savory, crowd-pleasing ideas? Try these next:

• Slow Cooker Tuscan Chicken Meatballs – a cozy and hearty dinner perfect for make-ahead nights.
• Grilled Chicken Wraps – easy, portable, and great for a light lunch after a rich jambalaya dinner.
• Best Carrot Cake Cookies – for dessert, because every bold meal deserves a sweet ending.
• How to Make Carbone Spicy Rigatoni – another spicy favorite with creamy tomato sauce you’ll adore.