Recipe: Appetizing Cabbage Jambalaya

Cook, Eat and Repeat.

Cabbage Jambalaya. The cabbage adds a new twist to "jambalaya". I agree with everyone else on the liquid content. While meat and veggies are cooking, chop the cabbage and combine with rice, chili powder and canned tomato blend in roaster.

Cabbage Jambalaya In these cuisines, recipes and ingredients. Cajun cabbage jambalaya is a skillet meal you will make over and over again. My family loves cabbage and this Cajun cabbage is one of their favorites. To make Cabbage Jambalaya you need 13 ingredients and just 5 steps. Here is how you achieve it.

Ingredients

  1. It's of cabbage.
  2. It's of onion.
  3. Prepare of red bell pepper.
  4. You need of minced garlic.
  5. You need of sausage.
  6. Prepare of bacon.
  7. You need of mild rotel.
  8. You need of chicken bullion cubes.
  9. It's of water.
  10. Prepare of To taste Optional Seasoning.
  11. You need of Tony's Spice and Herbs.
  12. It's of Goya - Perfect Seasoning.
  13. It's of Himalayan Salt.

I made this in a ten inch iron skillet but you. An effortless Cabbage Jambalaya recipe is classic convenience food loaded to the edge with essence. Cabbage jambalaya is a skillet food you will prepare over and over repeatedly. This is "Cabbage Jambalaya" by E.

Cabbage Jambalaya method

  1. Chop bacon in about 1½ inch pieces. I cut straight through the package which makes it easier to handle. Cook bacon in Texas Skillet. (Or large pot) Remove bacon and set aside. Drain off bacon Grease from the skillet and save, leaving a little in the skillet..
  2. Chop sausage and add to skillet. Brown completely using med-high heat..
  3. Dice onion and bell pepper. On medium heat - When sausage is done add onion and bell pepper to the skillet, add a little additional bacon Grease if necessary. Toss in garlic at the end once onions and peppers are done, careful not to burn garlic..
  4. Add rotel, bullion cubes, water and Seasonings to the skillet. Crumble bacon and add to skillet. DO NOT ADD SALT YET. Wash and Chop cabbage into 1 inch pieces. Add to the skillet. I sometimes add a little more bacon Grease optional. You may need to let it wilt a bit before adding remaining cabbage. Mix to coat cabbage with the liquid in the skillet. Add salt to the cabbage if necessary to help draw out the moisture. Careful not to over salt. The other seasonings and bullion are already salty..
  5. Once all of your cabbage is in the skillet lower heat to low or med-low cover and simmer until your cabbage is of desired tenderness. I like mine wilted but still a little firm - about 20 Mins..

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