Cajun Cabbage Jambalaya with Ground Beef and Sausage – Spicy, Hearty & Full of Southern Soul!

Instructions:

1. Cook the meat: In a large skillet or Dutch oven over medium-high heat, brown the ground beef with the sliced sausage. Cook until fully browned and sausage is slightly crisped. Drain any excess grease.
2. Add aromatics: Stir in the diced onion, bell pepper, and garlic. Sauté for 4–5 minutes, until the vegetables are soft and fragrant.
3. Add cabbage and seasonings: Toss in the chopped cabbage and sprinkle with Cajun seasoning. Cook, stirring often, for 10–15 minutes, until the cabbage begins to wilt and soften.
4. Incorporate tomatoes and rice: Pour in the diced tomatoes with their juice, followed by the cooked rice. Stir everything well to combine. Reduce heat to medium-low and let simmer for 10–15 more minutes, allowing the flavors to meld and the cabbage to become tender.
5. Season and serve: Taste and adjust seasoning with salt, pepper, or more Cajun spice. Serve hot, garnished with green onions and a splash of hot sauce if desired.

Variations :

• Spicier Kick: Add a teaspoon of cayenne pepper or a diced jalapeño for extra heat.
• Turkey Swap: Use ground turkey or chicken sausage for a lighter version.
• Creole Style: Add a bay leaf and a splash of Worcestershire sauce for a deeper, more Creole-like flavor.
• Veggie Boost: Stir in some corn, okra, or chopped celery for more variety and texture.

Tips :

• Make It Ahead: This dish reheats exceptionally well and can be made a day ahead for even more developed flavor.
• Rice Matters: Use day-old rice if possible—it holds up better without becoming mushy.
• One-Pot Clean Up: If your skillet is deep enough, this entire recipe can be made without dirtying another pot.
• Cabbage Prep: Cut the cabbage into bite-sized pieces so it softens evenly and integrates well with the rice.