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How to Make Authentic Creole Jambalaya with Ground Beef and Sausage

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Dive into a vibrant Southern classic with this Cajun cabbage jambalaya, where savory ground beef and smoky sausage mingle with crisp cabbage in a warmly spiced, tomato-infused rice. Each forkful bursts with layers of Cajun seasoning, garlic, and the “holy trinity” of onion, celery, and bell pepper—delivering a one-pot meal that’s as comforting as it is flavorful. Perfect for family dinners or meal prep, this dish brings the heart of Louisiana straight to your kitchen.

Ingredients

Scale
  • 1 lb (450 g) ground beef
  • 12 oz (340 g) beef sausage, sliced
  • 1 small head green cabbage, cored and thinly sliced
  • 1 cup long-grain white rice, rinsed
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz/410 g) diced tomatoes, undrained
  • 3 cups (720 mL) beef broth
  • 2 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • ½ tsp dried thyme
  • 2 tbsp vegetable oil
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp chopped green onions, for garnish
  • 1 tbsp chopped fresh parsley, for garnish

Instructions

  • Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Season lightly with salt and pepper. Remove with a slotted spoon and set aside.
    • In the same pot, add the sliced beef sausage and cook until lightly browned on both sides. Remove and set aside with the beef.
    • Add the diced onion, bell pepper, and celery to the pot. Sauté until the vegetables are softened and the onion is translucent. Stir in the minced garlic and cook until fragrant.
    • Sprinkle the Cajun seasoning, smoked paprika, and dried thyme over the vegetables. Stir well to coat and cook for 1–2 minutes to bloom the spices.
    • Return the cooked beef and sausage to the pot. Add the sliced cabbage and stir to combine. Pour in the diced tomatoes (with their juices) and beef broth. Bring to a gentle boil.
    • Stir in the rinsed rice, then reduce heat to low and cover. Simmer for 18–20 minutes, or until the rice is tender and most of the liquid is absorbed.
    • Remove from heat and let rest, covered, for 5 minutes. Fluff gently with a fork, taste, and adjust seasoning if needed.
    • Transfer to a serving dish or serve directly from the pot. Garnish with chopped green onions and parsley before serving.

Notes

  • Ingredient Swaps:

    • For a lighter twist, swap ground beef for lean turkey or chicken sausage.

    • Vegetarian option: replace meats with extra mushrooms, diced zucchini, or plant-based sausage.

  • Spice Customization:

    • Tweak the heat by balancing cayenne with smoked paprika or adding a pinch of sugar to temper the spice.

    • If you prefer deeper flavor, stir in a teaspoon of Worcestershire sauce with the broth.

  • Cooking Tips:

    • To enhance smokiness, use fire-roasted diced tomatoes or add a drop of liquid smoke.

    • Keep the lid slightly ajar during simmer if your rice cooks too quickly, ensuring even texture.

  • Serving Variations:

    • Top with a fried egg for a brunch-inspired twist.

    • Serve alongside pickled okra or pepper jelly for a tangy contrast.

  • Make-Ahead & Storage:

    • Assemble and refrigerate (uncooked) up to 24 hours ahead; cook when ready.

    • Store leftovers in an airtight container for up to 4 days—reheat gently with a splash of broth to revive moisture.

Find it online: https://flavorfulkitchenn.com/how-to-make-authentic-creole-jambalaya-with-ground-beef-and-sausage/