Cabbage Jambalaya

Cabbage Jambalaya

I had gone out to Gumbeax Cajun Restaurant in Douglasville, GA for lunch and was inspired to make jambalaya at home.  I found a recipe on AllRecipes.com and modified it a bit.  The recipe did not call for any cajun seasoning, celery, carrots or chicken.  This was the first time I made jambalaya and it was amazingly delicious, packed full of nutrients and healthy.  It tasted very different than Gumbeaux as their recipe used roast beef and andouille sausage.  

This recipe makes 6 very hearty servings (about 1 1/2 cups over a cup of rice).  I used turkey sausage making each serving about 260 calories, with a cup of white rice, it's about 460 total.  I think this will become one of my regular rotational meals!  

CABBAGE JAMBALAYA

INGREDIENTS

1 lb. boneless, skinless chicken breast, cut into bite sized pieces

1 pkg smoked sausage, cut into bite sized pieces (turkey, beef or pork is okay)

1/2 medium sized head green cabbage, chopped

3 stalks celery, cut in half and sliced thin

3 carrots, cut in half and sliced thin

1 bell pepper, deseeded and chopped

1 medium onion, diced

4 cloves garlic, minced (may substitute with 2 tsp jarred, minced garlic)

1/4 C (1/2 stick) butter

1 large can (28oz) whole tomatoes

1 tsp cajun seasoning, such as Tony Chachere Creole Seasoning

DIRECTIONS

1. Place a very large, deep pan or pot, over low-medium heat.  Put in butter and garlic.
2. Once the butter is melted and the pan is hot, dump in all vegetables (cabbage, celery, carrots, onions, bell pepper).  For the tomatoes, pour the juice into the pot then crush each tomato by hand into the pot.  Be sure to cover your hand with your other hand or you will have tomato juice and seeds everywhere.  I also suggest ripping a hole into the tomato before crushing so it doesn't explode.  Cover with lid and cook until cabbage begins to become transparent and wilted, about 20 minutes.
3. Clear a space in the middle of the vegetables, dump in the chicken.  Sprinkle with cajun seasoning. One teaspoon will make the jambalaya mild.  The more you add the hotter it gets, however, these seasonings are mainly salt so use sparingly.  If you want it hotter without over salting, add red pepper flakes or powder.  Taste your food after you mix in the seasoning, add more heat or salt to taste.  Cover and lower heat to low.
4. After about 5 minutes, stir the chicken and vegetables together.  
5. Replace lid and let simmer for about 20 minutes.
6. After the jambalaya has simmered for 20 minutes, taste the broth and add salt, red pepper and/or seasoning to your liking and stir.  
7. Dump in smoked sausage and stir.  Replace lid and simmer for 5 minutes the remove from heat.
8. Serve hot over hot steamed rice.