Cajun cabbage jambalaya is a skillet meal you will make over and over again. My family loves cabbage and this Cajun cabbage is one of their favorites. I made this in a ten inch iron skillet but you can use any large skillet.
We love this meal for weeknights when you need something quick and easy or any time you just want a great comfort food meal. I serve this with my recipe for sweet cornbread muffins and there is very little left over.
Cajun cabbage keeps well for several days in the fridge and can be reheated. We love anything with cabbage at my house! You could also use chicken, shrimp or hamburger in this recipe.
Ingredients :
°1 pound spicy pork sausage
°1 onion (chopped)
°4 garlic cloves (minced)
°1 green bell pepper
°1 cup celery
°1 head green cabbage
°1 can (14 ounces) diced tomatoes (undrained)
°1 cup chicken broth
°1/2 cup of water
°1 cup uncooked brown basmati rice
°1 tablespoon chilli powder
°1/2 teaspoon of salt
°1 teaspoon paprika
°1/2 teaspoon cumin
°1/8 teaspoon cayenne pepper
°1/8 teaspoon black pepper.
Instructions :
In a large saucepan, cook the pork sausage with the onion and garlic until browned.
Stir in green pepper and celery; cook and stir for 3 more minutes.
Add all rest ingredients & bring to a boil.
Covering, reduce heat to low, & cook, stir occasionally, to rice is tender, for 40 to 50 minutes.
Enjoy !
