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Cabbage Jambalaya
Experience the vibrant flavors of the South with a healthy twist! This Cabbage Jambalaya is a hearty, low-carb alternative to the classic dish, featuring succulent shrimp, spicy Andouille sausage, and a medley of colorful vegetables all simmered together in a rich Cajun-inspired broth. Perfect for a cozy family dinner or a lively gathering, this dish brings warmth and comfort to the table while keeping your health goals in check. Dive into a bowl of this delicious jambalaya and savor the essence of Southern cooking!
Ingredients
- Olive oil
- 2 tablespoons
- Onion
- 1 large, diced
- Garlic
- 3 cloves, minced
- Green bell pepper
- 1, diced
- Celery
- 2 stalks, diced
- Cabbage
- 4 cups, chopped
- Diced tomatoes
- 1 can (14.5 oz)
- Chicken broth
- 3 cups
- Andouille sausage
- 1 pound, sliced
- Shrimp
- 1 pound, peeled and deveined
- Cajun seasoning
- 2 tablespoons
- Salt
- to taste
- Pepper
- to taste
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, minced garlic, diced bell pepper, and diced celery. Sauté until the vegetables are softened, about 5 minutes.
- Stir in the chopped cabbage and cook until it begins to wilt, approximately 5 minutes.
- Pour in the diced tomatoes (with their juice), chicken broth, and Cajun seasoning. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes, allowing the flavors to meld.
- After 20 minutes, add the sliced Andouille sausage and shrimp to the pot. Cook until the shrimp is pink and cooked through, about 5 minutes.
- Season with salt and pepper to taste, adjusting the flavors as needed.
- Serve hot, garnished with fresh parsley or green onions if desired.
Tips
- For an extra kick, add a few dashes of hot sauce or some diced jalapeños.
- Feel free to substitute the shrimp with chicken or tofu for different protein options.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stove.
Dietary Information
Servings: 6 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 30 minutes Calories: 380 Fat: 22g Carbs: 18g Protein: 29g Sodium: 950mg Sugar: 4g
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