Cajun cabbage jambalaya is a skillet feast you will make again and again. My family loves cabbage and this Cajun cabbage is one of their top choices. I made this in a ten inch iron skillet however you can utilize any huge skillet. We love this supper for weeknights when you want something fast and simple or any time you simply need an extraordinary solace food dinner. I serve this with my recipe for sweet cornbread biscuits and there is almost no left finished. Cajun cabbage saves well for a few days in the ice chest and can be warmed. We love anything with cabbage at my home! You could likewise utilize chicken, shrimp or cheeseburger in this recipe.
1/2 pound beef sausage
1/2 pound smoked sausage cut into rounds
1 medium onion chopped
1 medium green pepper cut up
2 celery stalked chopped
1 clove garlic chopped
1 14.5 ounce can diced tomatoes
1 14.5 ounce can chicken broth
2 to 3 cups chopped cabbage
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Cajun seasoning
1/2 cup long grain rice or rice of your choice
Earthy colored pork hotdog, smoked frankfurter, onion, green pepper, celery and garlic in skillet until wiener is finished.
Mix in diced tomatoes, chicken stock, cabbage. Add salt, dark pepper and Cajun preparing alongside rice and set stew uncovered for 35 to 40 minutes until rice and cabbage is cooked. Makes around 8 servings.