If you’re craving bold Southern flavor in a single, comforting skillet, this Cajun Cabbage Jambalaya with Ground Beef and Sausage is calling your name. This twist on classic jambalaya brings together tender cabbage, smoky sausage, and savory ground beef in a spicy tomato and rice base that’s bursting with Cajun flair. Perfect for busy weeknights or meal prep, this one-pot wonder has become a favorite for home cooks looking for something hearty, flavorful, and easy to whip up.
Whether you’re new to Cajun cuisine or a lifelong fan, this flavorful fusion of cabbage jambalaya with beef and sausage will hit the spot.
Why You’ll Love This Cajun Cabbage Jambalaya with Ground Beef and Sausage
- One-Pot Wonder: Everything cooks in a single skillet—less mess, more flavor.
- Budget-Friendly: Uses simple, affordable pantry staples like rice, cabbage, and ground meat.
- Packed with Bold Cajun Flavor: The perfect blend of spices and smoky sausage adds an irresistible kick.
- Great for Meal Prep: Leftovers taste even better the next day.
- Hearty & Filling: A complete meal loaded with protein, veggies, and rice.
Ingredients Needed for Perfect Cajun Cabbage Jambalaya with Ground Beef and Sausage
Key Ingredients in Cajun Cabbage Jambalaya with Ground Beef and Sausage:
- Ground Beef – Adds rich, meaty depth and makes the dish extra satisfying.
- Smoked Sausage (Andouille) – Delivers smoky, spicy Cajun flavor in every bite.
- Green Cabbage – Adds volume and texture while soaking up all the delicious seasonings.
- Diced Tomatoes & Tomato Sauce – Provide moisture and a tangy base for the jambalaya flavor.
- Green Bell Pepper & Onion – Classic Cajun aromatics that build the savory base.
- Long-Grain White Rice – Cooks directly in the pan, absorbing every bit of flavor.
- Cajun Seasoning – The heart of the dish—spicy, smoky, and bold.
Step-by-Step Instructions to Make Cajun Cabbage Jambalaya with Ground Beef and Sausage
- Brown the Meats:
In a large skillet or Dutch oven, cook ground beef and sliced smoked sausage over medium heat until browned. Drain excess fat. - Sauté Aromatics:
Add diced onion, bell pepper, and minced garlic. Cook until softened and fragrant, about 3–4 minutes. - Add Cabbage:
Stir in chopped cabbage and cook until slightly wilted, about 5 minutes. - Add Tomatoes and Seasoning:
Mix in diced tomatoes, tomato sauce, Cajun seasoning, and smoked paprika. Stir to combine. - Add Rice and Liquid:
Pour in long-grain white rice and beef broth or water. Stir well. - Simmer Covered:
Reduce heat, cover, and let it simmer for 20–25 minutes until the rice is tender and the liquid is absorbed. Stir occasionally to prevent sticking. - Fluff and Serve:
Once cooked, fluff with a fork, taste, and adjust seasoning if needed. Serve hot!
Recipe Tips & Variations
- Make It Spicier: Add cayenne pepper or hot sauce if you love heat.
- Low-Carb Version: Swap rice for cauliflower rice and cook uncovered to reduce liquid.
- Use Leftover Proteins: This works great with leftover rotisserie chicken or turkey sausage.
- Add Beans: Stir in red beans for a protein boost and extra heartiness.
How to Store & Reheat
- To Store: Let the jambalaya cool completely. Store in an airtight container in the fridge for up to 4 days.
- To Freeze: Freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge.
- To Reheat: Microwave individual portions or reheat in a skillet over medium-low heat, adding a splash of broth if needed.
Similar Recipes You’ll Love
If you can’t get enough of that bold, smoky Cajun flavor, here are a few more mouthwatering recipes you should try next:
- Garlic Butter Steak Bites & Spicy Cajun Alfredo Twisted Pasta – A spicy, creamy pasta dish loaded with tender steak bites and rich Cajun Alfredo sauce.
- Cajun Garlic Butter Sauce – Bold Flavor in Every Drizzle – The ultimate sauce to elevate meats, seafood, or veggies with a punch of heat and buttery richness.
- Savory Cajun Chicken Over Creamy Parmesan Linguine – Juicy Cajun-spiced chicken served on a bed of luscious Parmesan linguine—pure comfort food with a kick.
These dishes are perfect for anyone who loves rich, zesty Southern flavors. Bookmark them for your next dinner idea!
Frequently Asked Questions (FAQ)
What kind of sausage is best for Cajun Cabbage Jambalaya?
Andouille sausage is traditional, but any smoked sausage will work well. Look for one with bold flavor and a bit of spice.
Can I use brown rice instead of white?
Yes, but it will take longer to cook and may require more liquid. Adjust accordingly.
Is this dish gluten-free?
Yes—just be sure your sausage and broth are labeled gluten-free.
Can I make it vegetarian?
Absolutely! Omit the meat and use plant-based sausage and veggie broth for a meatless version.
If you’re looking for a flavorful, comforting dinner with a Cajun twist, this Cajun Cabbage Jambalaya with Ground Beef and Sausage will quickly become a go-to. It’s easy, bold, and satisfying—all made in one pan. Try it tonight, and don’t forget to share your creation or follow for more down-home favorites with a Southern soul!
Cajun Cabbage Jambalaya with Ground Beef and Sausage
Ingredients
- – 1 lb ground beef
- – 1/2 lb smoked sausage Andouille, sliced
- – 1 tbsp olive oil if needed
- – 1 medium onion diced
- – 1 green bell pepper diced
- – 2 cloves garlic minced
- – 2 cups chopped green cabbage
- – 1 (14.5 oz) can diced tomatoes
- – 1 (8 oz) can tomato sauce
- – 1 cup long-grain white rice
- – 2 cups beef broth or water
- – 1 tsp Cajun seasoning or more to taste
- – 1/2 tsp smoked paprika
- – Salt and black pepper to taste
Instructions
- In a large skillet or Dutch oven, brown the ground beef and sliced sausage over medium heat. Drain excess grease if needed.
- Add diced onion, bell pepper, and garlic. Sauté for 3–4 minutes until soft.
- Stir in the chopped cabbage and cook until slightly wilted, about 5 minutes.
- Add diced tomatoes, tomato sauce, Cajun seasoning, paprika, salt, and pepper. Mix well.
- Add the rice and pour in beef broth. Stir to combine.
- Cover and reduce heat to low. Simmer for 20–25 minutes or until rice is tender and liquid is absorbed. Stir occasionally.
- Fluff with a fork and serve hot.
Notes
– For lower carbs, replace rice with cauliflower rice and cook uncovered.
– Leftovers taste even better the next day!