Jambalaya-Stuffed Cabbage Rolls
- 30m Prep Time
- 1h 0mCook Time
- 1h Ready In
A fusion of jambalaya and stuffed cabbage rolls, filled with shrimp, andouille sausage, and rice, baked in a spicy tomato sauce.
Ingredients
- 29.6 ml extra-virgin olive oil
- 454 g andouille sausage chopped
- 1 large red bell pepper diced
- 1 large green bell pepper diced
- 1 large red onion chopped
- 1 can diced tomatoes undrained
- 29.6 ml tomato paste
- 5 clove garlic minced
- 12.3 ml Cajun seasoning divided
- 9.86 ml dried thyme
- 9.86 ml paprika
- 9.86 ml Worcestershire sauce
- 7.39 ml celery salt
- 3 bay leaves
- 1.42 L vegetable broth divided
- 355 ml uncooked white rice
- 454 g medium raw shrimp peeled and deveined
- 1 large head of cabbage leaves individually removed
- Vegetable oil for greasing
- 237 ml canned tomato sauce
- Kosher salt to taste
- black pepper to taste
Nutrition (per serving, estimated)
Estimated based off 17 of 22 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 244 mg
- Iron: 5.52 mg
- Magnesium: 59.4 mg
- Phosphorus: 225 mg
- Potassium: 814 mg
- Zinc: 2.09 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml extra-virgin olive oil
- 29.6 ml tomato paste
- 9.86 ml dried thyme
- 9.86 ml paprika
- 9.86 ml Worcestershire sauce
- 7.39 ml celery salt
- 3 bay leaves
- 355 ml uncooked white rice
- 237 ml canned tomato sauce
Prepare
- Chop 454 g andouille sausage
- Dice 1 large red bell pepper
- Dice 1 large green bell pepper
- Chop 1 large red onion
- 1 can diced tomatoes, undrained
- Mince 5 clove garlic
- 12.3 ml Cajun seasoning, divided
- 1.42 L vegetable broth, divided
- 454 g medium raw shrimp, peeled and deveined
- 1 large head of cabbage, leaves individually removed
- Vegetable oil, for greasing
- Kosher salt, to taste
- black pepper, to taste
Let's Cook
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.