Cabbage Jambalaya

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

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion, minced garlic, diced bell pepper, and diced celery. Sauté until the vegetables are softened, about 5 minutes.
3. Stir in the chopped cabbage and cook until it begins to wilt, approximately 5 minutes.
4. Pour in the diced tomatoes (with their juice), chicken broth, and Cajun seasoning. Bring the mixture to a boil.
5. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes, allowing the flavors to meld.
6. 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.
7. Season with salt and pepper to taste, adjusting the flavors as needed.
8. Serve hot, garnished with fresh parsley or green onions if desired.