Name: Shrimp, Sausage, and Fish Jambalaya
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Butter - ¼ cup; Andouille sausage, halved lengthwise and cut into 1/4-inch half-moons - 10 ounces; Diced onion - 1 cup; Diced celery - 1 cup; Diced green bell pepper - 1 cup; Minced garlic - 1 ½ teaspoons; Tomato paste - 1 (6 ounce) can; Diced tomatoes - 1 (14.5 ounce) can; Worcestershire sauce (such as Lea & Perrins®) - 2 teaspoons; Cajun seasoning (such as Tony Chachere's), or to taste - 1 ½ teaspoons; Ground black pepper - ½ teaspoon; Low-sodium chicken broth - 4 cups; Medium-grain rice - 2 cups; Shrimp, peeled and deveined - ¾ pound; Cod fillets, cut into 1 1/2-inch chunks (Optional) - ¾ pound; Salt to taste - ¾ pound; Chopped fresh parsley - ⅓ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Shrimp, Sausage, and Fish Jambalaya

1. Butter - ¼ cup

2. Andouille sausage, halved lengthwise and cut into 1/4-inch half-moons - 10 ounces

3. Diced onion - 1 cup

4. Diced celery - 1 cup

5. Diced green bell pepper - 1 cup

6. Minced garlic - 1 ½ teaspoons

7. Tomato paste - 1 (6 ounce) can

8. Diced tomatoes - 1 (14.5 ounce) can

9. Worcestershire sauce (such as Lea & Perrins®) - 2 teaspoons

10. Cajun seasoning (such as Tony Chachere's), or to taste - 1 ½ teaspoons

11. Ground black pepper - ½ teaspoon

12. Low-sodium chicken broth - 4 cups

13. Medium-grain rice - 2 cups

14. Shrimp, peeled and deveined - ¾ pound

15. Cod fillets, cut into 1 1/2-inch chunks (Optional) - ¾ pound

16. Salt to taste - ¾ pound

17. Chopped fresh parsley - ⅓ cup

How to cook deliciously - Shrimp, Sausage, and Fish Jambalaya

1. Stage

Melt butter in a heavy-bottomed pot over medium-high heat. Cook andouille sausage in the melted butter until completely browned, about 5 minutes. Remove the sausage with a slotted spoon to a plate lined with paper towel.

2. Stage

Add onion, celery, and green bell pepper to the butter remaining in the pot; cook and stir until onion becomes translucent, 5 to 10 minutes. Add garlic; cook and stir together for 1 minute. Stir in tomato paste; cook and stir another 3 to 5 minutes.

3. Stage

Return andouille sausage to the pot along with diced tomatoes, Worcestershire sauce, Cajun seasoning, and black pepper; stir to combine. Pour chicken broth over the sausage mixture; bring to a boil.

4. Stage

Stir in rice; reduce heat to medium-low, cover, and cook until rice is tender, 25 to 30 minutes.

5. Stage

Add shrimp and cod; increase heat to medium-high and bring to a boil. Reduce heat again to medium-low and cook uncovered for another 10 minutes, stirring occasionally.

6. Stage

Season with salt and fold parsley into the jambalaya to serve.