Shrimp, Sausage, and Fish Jambalaya

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

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
• 0.75 pound shrimp, peeled and deveined
• 0.75 pound cod fillets, cut into 1 1/2-inch chunks
• 1.5 teaspoons Cajun seasoning (such as Tony Chachere's), or to taste

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.