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Shrimp, Sausage, and Fish Jambalaya
Shrimp, Sausage, and Fish Jambalaya
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
"Delicious one-pot seafood jambalaya with shrimp, cod, and andouille sausage in seasoned rice and tomato sauce."
Ingredients:
  • 0.25 cup butter
  • 10 ounces andouille sausage, halved lengthwise and cut into 1/4-inch half-moons
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced green bell pepper
  • 1.5 teaspoons minced garlic
  • 1 (14.5 ounce) can diced tomatoes
  • 2 teaspoons Worcestershire sauce (such as Lea & Perrins®)
  • 1.5 teaspoons Cajun seasoning (such as Tony Chachere's), or to taste
  • 0.5 teaspoon ground black pepper
  • 4 cups low-sodium chicken broth
  • 2 cups medium-grain rice
  • 0.75 pound shrimp, peeled and deveined
  • 0.75 pound cod fillets, cut into 1 1/2-inch chunks
  • salt to taste
  • 0.33333334326744 cup chopped fresh parsley
Instructions:
  • In a heavy-bottomed pot over medium-high heat, melt butter. Cook andouille sausage in the butter until completely browned, about 5 minutes. Use a slotted spoon to transfer the sausage to a plate lined with paper towel.
  • In the remaining butter, sauté onion, celery, and green bell pepper until onion is translucent, about 5 to 10 minutes. Add garlic and cook for 1 minute. Mix in tomato paste and continue cooking for 3 to 5 minutes, stirring constantly.
  • Add the andouille sausage back to the pot along with diced tomatoes, Worcestershire sauce, Cajun seasoning, and black pepper. Mix well. Pour in the chicken broth and bring it to a boil.
  • Add the rice to the pot, lower the heat to medium-low, cover, and let it cook until the rice is tender for about 25 to 30 minutes.
  • Add succulent shrimp and tender cod to the pot, turn up the heat to medium-high, and let it all come to a boil. Then, lower the heat to medium-low and simmer uncovered for an additional 10 minutes, giving it an occasional stir.
  • Sprinkle with salt and gently mix in fresh parsley before serving the flavorful jambalaya.

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