Jambalaya-Stuffed Cabbage Rolls

Let's Cook

1. Step 1.

   In a large stockpot over medium heat, drizzle 2 tablespoons of olive oil. Once the oil is hot, add 1 pound of chopped andouille sausage and cook until browned, about 5 to 7 minutes. Remove the sausage from the pot and set aside.

2. Step 2.

   Add the diced red and green bell peppers and chopped red onion to the same pot. Cook until tender, about 5 minutes, stirring occasionally. Then add the undrained can of diced tomatoes, 2 tablespoons tomato paste, and 5 minced garlic cloves. Stir well to combine.

3. Step 3.

   Add 2 teaspoons Cajun seasoning, 2 teaspoons dried thyme, 2 teaspoons paprika, 2 teaspoons Worcestershire sauce, 1½ teaspoons celery salt, 3 bay leaves, and 3 cups of vegetable broth. Stir to combine, then return the cooked sausage to the pot along with 1½ cups uncooked white rice. Stir again and bring to a simmer. Cook for 25 to 30 minutes, stirring occasionally, until the liquid is absorbed and the rice is tender.

4. Step 4.

   Once the rice is cooked, add 1 pound of peeled and deveined medium raw shrimp to the pot. Stir to combine, then remove from the heat. The residual heat will cook the shrimp. Set the jambalaya aside.

5. Step 5.

   While the jambalaya is cooking, in a separate stockpot over medium heat, add the cabbage leaves and the remaining 3 cups of vegetable broth. Cook until the cabbage leaves are softened, about 5 to 7 minutes. Drain the leaves and let them cool slightly.

6. Step 6.

   Lightly oil a baking dish with vegetable oil. Place about ¼ cup of the jambalaya mixture in the center of each cabbage leaf. Fold the sides over the filling and roll up tightly. Place the rolls seam-side down in the prepared baking dish.

7. Step 7.

   In a small bowl, combine 1 cup tomato sauce, the remaining ½ teaspoon Cajun seasoning, and salt and black pepper to taste. Stir until well combined.

8. Step 8.

   Pour the tomato sauce mixture evenly over the cabbage rolls. Cover the baking dish with aluminum foil and bake in a preheated oven at 350°F for 25 to 30 minutes, until heated through. Remove from the oven and let cool for a few minutes before serving.