Can you believe that this delicious roasted Cajun chicken and cabbage is made on one pan?? It’s true! Keto, low-carb, paleo, Whole30, gluten-free, grain-free, dairy-free.
Healthy Home Cookin’
A few months ago, we passed through Louisiana on our way out west. We are currently traveling full-time in our RV and spent a few weeks in both New Orleans and Lafayette.
I LOVED New Orleans, having always wants to go but just never getting a chance. I did end up having a small bite of a beignet, because well, you gotta!
I did not however, feel comfortable eating out at a Cajun restaurant, because I read lots of reviews and it seemed rather difficult since a lot of Cajun and Creole food is made using a roux (aka lots of gluten).
However, I really didn’t want to leave this beautiful state without at least attempting some of the cuisine! So I picked up some Cajun seasoning, and set out to recreate my own version.
This roasted Cajun chicken and cabbage was a huge hit, and I’ll definitely be making it again.
Mmmm, SO good!
If you’re fortunate to find a good quality Cajun seasoning, you are welcome to use it in this recipe. I have tried this delicious seasoning (plus who doesn’t love the name Slap Ya Mama!)
If you can’t find any, or want to make your own seasoning, you can make a batch of this and use however much you desire in this recipe. I recommend about a tablespoon or so.
Cajun Seasoning Mix (see recipe card below for the full recipe):
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
Place the chicken and cabbage wedges onto a baking sheet and drizzle with olive oil, ghee or butter, then sprinkle the seasoning on top.
Pop into the oven and wait until the chicken is cooked to at least an internal temperature of 165F, or as appropriate for the type of chicken you are baking.
By then, the cabbage should be nice and tender, and you’re all set for a delicious and flavorful dinner!
Can I use green cabbage instead?
Yes you can! I like red cabbage because the heads are usually a bit smaller, but if you need a larger head, or want to feed a crowd, you can totally use green cabbage, or even a mix of green and red!
I want my seasoning extra spicy, can I add more cayenne?
Of course! Feel free to customize the seasoning however you’d like to suit your tastebuds 🙂
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