Description
This Cabbage Jambalaya is a flavorful, gluten-free twist on the classic Cajun dish, combining succulent shrimp, savory sausage, fresh cabbage, and a medley of vegetables simmered in a zesty tomato and chicken broth base. Perfectly seasoned with paprika, parsley, and cayenne pepper, this hearty one-pot meal delivers authentic Southern comfort with a healthy vegetable boost.
Ingredients
Seafood
- 1 pound raw shrimp, peeled and deveined
Vegetables
- 1 medium-sized head cabbage, cored and chopped
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 ribs fresh celery, chopped
- 2 garlic cloves, minced
Meat
- 1 pound sausage, sliced into circles then in half (make sure gluten free)
Pantry & Seasonings
- 1 teaspoon parsley flakes
- 1/4 teaspoon paprika
- Salt, black pepper, and cayenne pepper to taste
- 3 tablespoons butter or oil
- 1 cup uncooked white rice
- 2 10-ounce cans Rotel tomatoes with green chilies, undrained (mild)
- 2 cups chicken broth (make sure gluten free)
Instructions
- Season the shrimp: Combine the peeled and deveined raw shrimp with parsley flakes and paprika. Set aside to allow the flavors to meld.
- Prepare the cabbage: Sprinkle salt, black pepper, and cayenne pepper to taste over the chopped cabbage. Toss well and set aside. The salt softens the cabbage and the spices infuse flavor.
- Sauté the vegetables: In a large Dutch oven or deep cast iron skillet, heat butter or oil over medium-high heat. Add the chopped onion, green bell pepper, and celery. Brown the mixture until the vegetables are almost caramelized.
- Cook the sausage: Add the gluten-free sliced sausage to the pot. Stir frequently and continue cooking for about 3 minutes until the sausage is nicely browned.
- Add garlic: Incorporate the minced garlic into the pot and cook for an additional minute, stirring constantly to prevent burning.
- Add remaining ingredients: Stir in the seasoned cabbage, undrained Rotel tomatoes with green chilies, uncooked rice, and chicken broth. Bring the mixture to a gentle boil over medium-high heat, stirring occasionally to ensure even cooking.
- Simmer: Reduce the heat to medium-low, cover the pot, and cook for 20 minutes. Stir occasionally but gently to avoid breaking up the ingredients.
- Add shrimp and finish cooking: After 20 minutes, stir in the seasoned shrimp. Cook uncovered for an additional 15 minutes or until the rice is tender and the shrimp is cooked through, stirring often to combine the flavors evenly.
Notes
- Make sure to use gluten-free sausage and chicken broth to keep the dish gluten-free.
- The cabbage is seasoned and salted ahead to help break it down and cook evenly.
- You can adjust cayenne pepper to your preferred spice level.
- Using a Dutch oven or deep cast iron skillet ensures even heat distribution and perfect simmering.
- Do not over-stir during the simmering step to maintain texture.
- Rotel tomatoes can be substituted with other diced tomatoes with green chilies if preferred.
