This recipe is simple. My son will eat this like crazy despite not liking cabbage. By combining low-fat sausage and ground turkey, you can make it low-fat. They won’t recognize the distinction.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound ground beef
- 1 pound smoked sausage, cut into 1/4-inch slices
- 1 onion, chopped
- 3 stalks celery, chopped
- 1 clove garlic, chopped
- 1 medium head cabbage, chopped
- 1 (14.5 ounce) can stewed tomatoes
- 14 ½ fluid ounces water
- 1 cup uncooked rice
- 1 pinch garlic salt, or to taste
Instructions
- Combine ground beef, smoked sausage, onion, celery, and garlic in a large stock pot over medium-high heat. Cook and stir until beef is evenly browned, about 5 minutes. Stir in cabbage, tomatoes, water, and rice. Season with garlic salt.
- Bring to a boil; reduce heat to low. Cover and cook, stirring once, until rice is tender, 35 to 40 minutes.
- The jambalaya can also be prepared in the oven. Preheat the oven to 350 degrees F (175 degrees C). Follow the recipe as directed, but for Step 2, place the jambalaya into the oven and cook, stirring once, until the rice is tender, 35 to 45 minutes.
Nutrition Facts
| Calories | 550 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 96 mg |
| Dietary Fiber | 5 g |
| Protein | 29 g |
| Saturated Fat | 11 g |
| Sodium | 1610 mg |
| Sugars | 11 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely DELISH!!! Could not stop eating it was soooo good. Definitely a keeper.
It’s a little bland as written. I added one jalapeno, 4 cloves of garlic chopped, and a half a cup of salsa. I think it could use a can of tomato sauce and another can of tomatoes or maybe just a can of Rotel. I added a tablespoon of Cajun salt free seasoning. It came out good in the end. Definitely will make again
My grandfather called this exact recipe “poor man’s jambalaya. Had it in the family for nearly all of my 53 years. Absolutely love it! I use andoulie as well as smoked as well as smoked sausage
This is delicious. The minor changes I made; added beef broth in place of water (as suggested by another reviewer) and additional “Slap Ya Mama” seasoning as well as a bell pepper that I had on hand. It was perfectly tasty and the hubs loved it.
Great 1 pot dish.
I found the recipe needed a bit more flavor, so I added crushed red pepper as well as salt and black pepper. That moved the recipe closer to a 4.4.
My whole family loves this dish! I use andouille sausage.
This is one of my favorites from Allrecipes. I’d eat it a couple times a month and be very happy!
Followed the recipe with one exception: I used beef broth in place of water as another reviewer suggested. Very good flavors!
This was amazing! I honestly didn’t know if I’d like it, but wanted to try something new, something out of the norm, and this worked great. We added potato slices, pepper, and extra garlic with an extra half cup of water to help with the potatoes and it worked well. I think adding another can of tomatoes (with juice) may make up for that extra half cup of water. Twas great!
Did everything as stated, except used spicy Chorizo, tomatoes w/chilies and (low sodium) beef broth. Seasoned meat mixture with salt and pepper. Did not drain, as too much flavor would be lost. (Wasn’t much fat any way) Stirred mixture before adding cabbage to pot. Brought liquid to boil, covered, and simmered for 20 minutes. Stirred, cabbage still raw. Cooked another 20 minutes, stirred, rice burned to pot, cabbage still too raw, although rice was done. Cooked another 10 or so. Cabbage now crisp tender. Removed from heat, stirred and tasted. Very bland, needs more spice. The recipe definitely needs work. I prefer not to cut cabbage smaller to get it done sooner. Not sure if I will try it again or not.
I didn’t make any changes and yes all make it again
I was skeptical but had to use up my cabbage. This is DELICIOUS! So glad I made this recipe. I’m going to make it often. Thank you for sharing it!
This had good flavor but like someone else said, it does NOT hold well as leftovers. Everything became a mess of rice and cabbage mush! I could barely get through the leftovers. Maybe if the rice is cooked separately and the soup is cooked less time, it might not get like that. So just be aware if you planned to eat this the day after.
We made this now twice, the first time had more cabbage, which I liked, but the other person in the house did not. Second time, made it with less cabbage, the other person liked it better.
This was better than I even anticipated. Hubby made it for us and it was yummy! He did add 1/2 c bell pepper and cooked it along with the meats. Also I didn’t like the fact that it didn’t give you any idea how much Cajun seasoning to add. We halved the recipe because there are only 2 of us. We used 1 tsp Cajun seasoning and tasted no heat. We like spicy dishes, so next time we will add 2 tsp. Great recipe , thank you!
I used 2-1/2 c of chicken broth, whole grain or brown rice…I put the rice under the cabbage..used a rotisserie Chicken instead of ground meat.
I used turkey hamburger and sausages. Used low sodium stew tomaotes (blended). Great taste. Will make it again. Froze the leftovers for another day.
I made this as stated, however I added Cajun seasoning. I also added chicken bouillon, tomato paste, 1cup water, kosher salt. Put it all in the pressure cooker for 30 mins. Delicious. May add peppers next time as we like a little spice.
We enjoyed this recipe. I made it as written except used beef broth instead of water and added cajun spice and other spices I typically use.
Easy and quick meal. Smells delicious, cant wait to eat it! We like spice so I added some red pepper flakes.