This seafood jambalaya combines shrimp, cod fillets, and andouille sausage in a well-seasoned rice and tomato mixture for one pot of deliciousness.
Preparation Time
30 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 40 mins
Calories
622 Calories
Recipe Instructions
Step 1
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.
Step 2
Season with salt and fold parsley into the jambalaya to serve.
Step 3
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.
Step 4
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.
Step 5
Stir in rice; reduce heat to medium-low, cover, and cook until rice is tender, 25 to 30 minutes.
Step 6
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.
Ingredients
salt to taste
1 cup diced onion
1 cup diced celery
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 cup diced green bell pepper
4 cups low-sodium chicken broth
10 ounces andouille sausage, halved lengthwise and cut into 1/4-inch half-moons
2 teaspoons Worcestershire sauce (such as Lea & Perrins®)
2 cups medium-grain rice
0.5 teaspoon ground black pepper
0.25 cup butter
0.33333334326744 cup chopped fresh parsley
1.5 teaspoons minced garlic
1.5 teaspoons Cajun seasoning (such as Tony Chachere's), or to taste
0.75 pound shrimp, peeled and deveined
0.75 pound cod fillets, cut into 1 1/2-inch chunks
