Cabbage Jambalaya
All the bold, smoky flavors of classic jambalaya — without the rice. Smoked turkey sausage, the Cajun holy trinity of onion, celery, and bell pepper, fire-roasted tomatoes, and cabbage come together in one pot for a low-carb comfort meal that's ready in under 45 minutes.
- 1 lb turkey smoked sausage, sliced into rounds
- ½ cup white onion, chopped
- 2 stalks celery, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 2 cups cabbage, roughly chopped
- 1 can fire-roasted diced tomatoes, drained
- 14 oz low-sodium chicken broth
- 2 tsp Tony's Original Creole Seasoning
- ½ tsp red pepper flakes
- 2 tbsp fresh parsley, chopped
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1
Prep the vegetables
Chop the onion, celery, and bell pepper into similar-sized pieces. Mince the garlic and roughly chop the cabbage. Slice the smoked sausage into ¼-inch rounds.
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2
Brown the sausage
Heat a large stock pot or Dutch oven over medium-high heat. Add the sausage rounds and cook for 3–4 minutes, turning occasionally, until lightly browned on both sides. The browning builds flavor — don't skip it!
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3
Sauté the holy trinity
Add the onion, celery, bell pepper, and garlic to the pot with the sausage. Cook for 3–4 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
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4
Build the jambalaya
Add the cabbage, fire-roasted tomatoes, chicken broth, Creole seasoning, and red pepper flakes to the pot. Stir everything together well to combine.
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5
Simmer
Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 25 minutes until the cabbage is tender and the broth has reduced slightly.
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6
Finish & serve
Taste and adjust seasoning if needed — Tony's can be salty, so add cautiously. Ladle into bowls and finish with a generous handful of fresh chopped parsley.
- The holy trinity: Onion, celery, and bell pepper are the flavor foundation of virtually every Cajun dish — don't skip any of them!
- Tony's tip: Tony Chachere's Creole seasoning is already salty, so taste before adding any extra salt. A little goes a long way.
- Add shrimp: Stir in ½ lb of peeled shrimp in the last 5 minutes of simmering for an even more authentic jambalaya experience.
- Spice level: Reduce or omit the red pepper flakes for a milder version, or add a dash of hot sauce at the table for extra heat.
- Leftovers: This gets better overnight as the flavors deepen. Store in the fridge for up to 4 days — it reheats beautifully on the stovetop or in the microwave.