How long does Cajun Cabbage Jambalaya take to cook?

About 30-35 minutes of active cooking, plus a 15-20 minute simmer. So, you're looking at around 50 minutes total from start to finish. It's pretty quick for how much flavor you get, honestly!

Can I use different meats in this jambalaya?

Absolutely! I've made this with diced chicken breast or even leftover rotisserie chicken instead of ground beef, and it's delicious. Just make sure whatever meat you use is cooked through before adding the veggies. And if you don't have smoked sausage, kielbasa works great too!

How do I store leftovers and can I freeze this?

This jambalaya is fantastic for meal prep! Just pop any leftovers into an airtight container in the fridge for up to 3-4 days. The flavors actually develop overnight, so it tastes even better the next day. You can totally freeze it too; I make a double batch and freeze half in individual portions for quick lunches. It reheats beautifully in the microwave or on the stove.

Why is my jambalaya watery?

Oh, I've been there! The first time I made this, I added too much liquid. The thing is, the diced tomatoes release a lot of juice, and the cabbage also gives off some moisture as it cooks down. Make sure you drain any excess fat from the ground beef, and don't add any extra water unless it really looks dry. It should be thick and hearty, not soupy.

What should I serve with Cajun Cabbage Jambalaya?

Honestly, this is a complete meal on its own, but I love serving it with a simple side salad with a zesty vinaigrette to cut through the richness. Sometimes I'll make some quick cornbread or a crusty baguette for soaking up all those delicious juices. And a dash of hot sauce on top is a must for me!

Cajun Cabbage Jambalaya Recipe

Name: Cajun Cabbage Jambalaya With Ground Beef And Sausage
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6-8 servings
Cuisine: Cajun
Ingredients: 1 lb ground beef; 1/2 lb smoked sausage, sliced; 1 small onion, diced; 1 green bell pepper, diced; 2 cloves garlic, minced; 1/2 head of cabbage, chopped; 1 (14.5 oz) can diced tomatoes (with juice); 1 tsp Cajun seasoning (or more to taste); Salt and pepper to taste; 2 cups cooked white rice; Optional: chopped green onions or hot sauce for garnish

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By Chef Clara

Last Updated: June 11, 2026

Cajun cabbage jambalaya with ground beef and sausage – Spicy, smoky, and incredibly hearty, this one-pot meal packs bold flavor in every bite.

Why this version is a keeper

One-pot convenience: Minimal cleanup, maximum flavor
Big bold flavor: Cajun seasoning and smoky sausage bring serious Southern heat
Budget-friendly: Uses humble ingredients in a hearty, family-style dish
Comfort food classic: Warm, filling, and deeply satisfying
Perfect for meal prep: Makes great leftovers and reheats beautifully
Flexible: Adjust spice levels, swap proteins, or add extra veggies
Wholesome and balanced: Includes meat, vegetables, and rice in every bite
Feeds a crowd: Generous servings with simple ingredients
No special tools needed: Basic skillet or Dutch oven does the trick
Southern soul: Authentic Louisiana flavor in an easy home-cooked form

The shopping list

1 lb ground beef
1/2 lb smoked sausage, sliced
1 small onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1/2 head of cabbage, chopped
1 (14.5 oz) can diced tomatoes (with juice)
1 tsp Cajun seasoning (or more to taste)
Salt and pepper to taste
2 cups cooked white rice
Optional: chopped green onions or hot sauce for garnish

Directions

In a large skillet or Dutch oven over medium heat, cook the ground beef until browned, breaking it up with a spatula. Drain excess fat if necessary
Add the sliced sausage to the pan and cook for another 3–4 minutes, until lightly browned
Stir in the diced onion, bell pepper, and garlic. Cook for 4–5 minutes, until vegetables are soft and fragrant
Add the chopped cabbage and cook, stirring occasionally, for about 5–7 minutes, or until the cabbage begins to soften
Pour in the diced tomatoes with their juice, then season with Cajun seasoning, salt, and pepper. Stir to combine
Reduce heat to low, cover the pan, and simmer for 15–20 minutes, until the cabbage is tender and the flavors are well combined
Stir in the cooked rice and heat through for 2–3 minutes
Serve hot, garnished with chopped green onions or a dash of hot sauce if desired

Servings and time

Servings: 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Calories: Approx. 385 kcal per serving

Ways to switch it up

No sausage version: Use all ground beef or swap with ground turkey for a lighter option
Vegetarian: Skip the meats and add kidney beans or black beans instead
Low-carb: Omit the rice and serve over cauliflower rice
Spicier: Increase Cajun seasoning or stir in cayenne or diced jalapeños
Extra veggies: Add celery, carrots, or mushrooms for more texture and flavor

Day-2 notes

Refrigeration: Store in an airtight container for up to 4 days
Freezing: Freeze in individual portions for up to 2 months
Reheating: Reheat in a skillet over medium heat or microwave until hot, adding a splash of water if needed to loosen

FAQs

How long does Cajun Cabbage Jambalaya With Ground Beef And Sausage last in the fridge?

In my experience, Cajun Cabbage Jambalaya stores well. Store in an airtight container in the refrigerator for 3 to 4 days per USDA food safety guidelines. It also freezes well for up to 2 months. Reheat in a skillet over medium heat or microwave until hot, adding a splash of water if needed to loosen.

Can I substitute butter in this recipe?

I’ve found that if you were to use butter for sautéing, good substitutes include olive oil or vegetable oil. Olive oil offers a slightly fruitier note, while vegetable oil is more neutral. For a richer, smoky flavor that complements this dish, you could also use bacon fat.

What internal temperature should beef reach?

For beef, it should reach an internal temperature of 145°F measured with a meat thermometer, per USDA FSIS guidelines. This ensures it’s safely cooked while retaining juiciness. After cooking, always allow the meat to rest for a few minutes; this helps the juices redistribute for a more tender result.

What goes well with Cajun Cabbage Jambalaya With Ground Beef And Sausage?

This hearty jambalaya pairs wonderfully with simple sides. A crisp green salad with a light vinaigrette offers a refreshing contrast. Cornbread or crusty French bread is perfect for soaking up the flavorful sauce. Steamed green beans or collard greens also make excellent, traditional accompaniments.

Is Cajun Cabbage Jambalaya With Ground Beef And Sausage gluten-free?

This recipe contains gluten from the smoked sausage, as many commercial brands include gluten-containing fillers or binders. To make this dish entirely gluten-free, ensure you use a certified gluten-free smoked sausage or opt for a different protein like unseasoned ground turkey or beans.

The wrap-up

Cajun Cabbage Jambalaya with Ground Beef and Sausage is the ultimate one-pot Southern comfort dish—spicy, hearty, and full of flavor. Whether you’re craving a quick weeknight meal or prepping for a gathering, this satisfying skillet delivers big taste with minimal effort. It’s a simple, soulful classic you’ll make again and again.

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Cajun Cabbage Jambalaya With Ground Beef And Sausage

Author: Chef Clara
Total Time: PT50M
Yield: 6 servings 1x
Diet: Halal

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Description

Spicy, hearty, and packed with Southern soul, this one-pot Cajun cabbage jambalaya brings together ground beef, smoky sausage, tender cabbage, and bold Creole flavors for a comforting meal that hits every note.

Ingredients

Scale

1 lb ground beef
1/2 lb smoked sausage, sliced
1 small onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1/2 head of cabbage, chopped
1 (14.5 oz) can diced tomatoes (with juice)
1 tsp Cajun seasoning (or more to taste)
Salt and pepper to taste
2 cups cooked white rice
Optional: chopped green onions or hot sauce for garnish

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Instructions

In a large skillet or Dutch oven over medium heat, cook the ground beef until browned, breaking it up with a spatula. Drain excess fat if necessary.
Add the sliced sausage to the pan and cook for another 3–4 minutes, until lightly browned.
Stir in the diced onion, bell pepper, and garlic. Cook for 4–5 minutes, until vegetables are soft and fragrant.
Add the chopped cabbage and cook, stirring occasionally, for about 5–7 minutes, or until the cabbage begins to soften.
Pour in the diced tomatoes with their juice, then season with Cajun seasoning, salt, and pepper. Stir to combine.
Reduce heat to low, cover the pan, and simmer for 15–20 minutes, until the cabbage is tender and the flavors are well combined.
Stir in the cooked rice and heat through for 2–3 minutes.
Serve hot, garnished with chopped green onions or a dash of hot sauce if desired.

Notes

Adjust the amount of Cajun seasoning to your heat preference.
Use Andouille sausage for extra smokiness and authenticity.
Leftovers taste even better the next day after the flavors meld.
Can be made ahead and frozen in portions for easy meal prep.

Prep Time: PT15M
Cook Time: PT35M
Category: Main Course
Method: Stovetop
Cuisine: Cajun/Creole

Nutrition

Serving Size: 1 serving
Calories: 385
Sugar: 5g
Sodium: 640mg
Fat: 21g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0.5g
Carbohydrates: 28g
Fiber: 3g
Protein: 21g
Cholesterol: 55mg