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CAJUN CABBAGE JAMBALAYA WITH GROUND VENISON

By RVL / February 25, 2024
Timber 2 Table - Cajun Cabbage Jambalaya with Ground Venison

THIS QUICK AND EASY ONE-POT CAJUN STYLE CABBAGE DISH IS PERFECT WITH GROUND VENISON

CAJUN CABBAGE JAMBALAYA WITH GROUND VENISON

30 MIN

PREP TIME

MEDIUM

DIFFICULTY

This jambalaya style dish takes a turn with the addition of cabbage. It’s one of our favorite ways to use ground venison. You will need a large pot for this one. A stock pot or Dutch oven will work perfectly. Don’t worry if the chopped cabbage completely fills the pot, it will cook down to a much lower volume.

This quick and easy jambalaya style dish features venison, smoked sausage and cabbage.This quick and easy jambalaya style dish features venison, smoked sausage and cabbage.

For the rice portion of the dish, I like to use Zatarain’s or other brands of parboiled long-grain rice. The parboil process cuts down on the rice cooking time. If you can’t find parboiled rice in your market, use instant rice instead.

Realtree StoreREALTREE STORE

 

Ingredients

 

1 pound ground venison

1 pound smoked andouille sausage, cut into 1/4 inch slices

1 onion, chopped

2 stalks celery, chopped

2 cloves garlic, minced

1 medium head cabbage, chopped

2 10-ounce cans Ro-Tel tomatoes with green chile peppers

1 ½ cups water

1 cup uncooked Zatarain’s parboiled long-grained rice

2 teaspoons Cajun seasoning

1 teaspoon Lawry’s Season Salt

1 teaspoon black pepper

Cooking Instructions

Start by chopping the pepper, onions, and celery.

Chop the celery, pepper and onion.Chop the celery, pepper and onion.

Core and chop the head of cabbage.

Core and chop the cabbage.Core and chop the cabbage.

Slice your favorite smoked andouille sausage.

Use your favorite smoked andouille sausage.Use your favorite smoked andouille sausage.

 

In a large pot, brown the venison, sliced andouille sausage, peppers, onions, and celery over medium-high heat.

Add the venison, vegetables and peppers to the pot to brown.Add the venison, vegetables and peppers to the pot to brown.

Once the venison is browned all the way through and the vegetables have softened a bit, add the cabbage.

Add the cabbage and cook it down.Add the cabbage and cook it down.

Reduce the heat to between low and medium and cover the pot. Cook for 10-15 minutes, stirring occasionally, or until the cabbage has cooked down and softened. Add the Ro-Tel, water, garlic, rice, and all seasonings. Stir to combine. Place the lid back on the pot and simmer for another 20-30 minutes or until the rice is done.

Add the remaining ingredients and cook until the rice is done.Add the remaining ingredients and cook until the rice is done.

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