Shrimp, Sausage, and Fish Jambalaya recipe
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Ingredients
- ¼ 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 ½ teaspoons minced garlic 1 (6 ounce) can tomato paste 1 (14.5 ounce) can diced tomatoes 2 teaspoons Worcestershire sauce (such as Lea & Perrins®) 1 ½ teaspoons Cajun seasoning (such as Tony Chachere's), or to taste ½ teaspoon ground black pepper 4 cups low-sodium chicken broth 2 cups medium-grain rice ¾ pound shrimp, peeled and deveined ¾ pound cod fillets, cut into 1 1/2-inch chunks salt to taste ⅓ cup chopped fresh parsley
Nutrition Info
- 621.6 caloriescarbohydrate: 66.8 gcholesterol: 156.6 mgfat: 23 gfiber: 3.8 gprotein: 34.5 gsaturatedFat: 10.1 gservingSize: -sodium: 1880.1 mgsugar: 8 gtransFat: : -unsaturatedFat: : -
Directions Shrimp, Sausage, and Fish Jambalaya
Directions
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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.
Cook and stir onion, celery, and green bell pepper in the butter remaining in the pot until the onion becomes translucent, 5 to 10 minutes.
Stir garlic into the onion mixture, cook and stir together for 1 minute.
Stir tomato paste through the vegetable mixture, cook and stir another 3 to 5 minutes.
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.
Stir rice into the mixture, place a cover on the pot, reduce heat to medium-low, and cook undisturbed until the rice is tender, 25 to 30 minutes.
Add shrimp and cod to the rice mixture. Increase heat to medium-high and cook until the mixture comes to a boil, reduce heat again to medium-low and cook uncovered another 10 minutes, stirring occasionally.
Season with salt and fold parsley into the jambalaya to serve.