Cajun Cabbage Jambalaya

1 lb smoked sausage (andouille or kielbasa), sliced
1 lb ground beef or ground turkey
1 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped
2 celery stalks, diced
1 can (14 oz) diced tomatoes, undrained
2 cups shredded cabbage
1 cup long-grain rice
2 cups chicken broth
1 tsp salt
1/2 tsp black pepper
1 tsp smoked paprika
1 tsp dried thyme
1 tsp dried oregano
1 tsp Cajun seasoning (adjust to taste)
1/4 tsp cayenne pepper (optional, for extra heat)
1 bay leaf
1/2 cup green onions, chopped (for garnish)
1/4 cup fresh parsley, chopped (for garnish)

Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced sausage and cook until browned. Remove and set aside.

In the same pot, add ground beef and cook until browned. Drain excess grease.

Stir in onions, garlic, bell pepper, and celery. Sauté for 3-4 minutes until softened.
Add shredded cabbage, diced tomatoes, rice, and chicken broth. Stir well.

Season with salt, pepper, smoked paprika, thyme, oregano, Cajun seasoning, and cayenne (if using). Add the bay leaf.

Return the sausage to the pot, stir, and bring to a simmer. Cover and cook on low for 25-30 minutes, stirring occasionally, until the rice is tender.

Remove the bay leaf, garnish with green onions and parsley, and serve hot.

Preparation Time: Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes