Shrimp, Sausage, And Fish Jambalaya Recipe

Name: Shrimp, Sausage, And Fish Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 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 1/2 teaspoons minced garlic; 1 (6 ounce) can tomato paste; 1 (14.5 ounce) can diced tomatoes; 2 teaspoons Worcestershire sauce (such as Lea & Perrins(R)); 1 1/2 teaspoons Cajun seasoning (such as Tony Chachere's), or to taste; 1/2 teaspoon ground black pepper; 4 cups low-sodium chicken broth; 2 cups medium-grain rice; 3/4 pound shrimp, peeled and deveined; 3/4 pound cod fillets, cut into 1 1/2-inch chunks (optional); salt to taste; 1/3 cup chopped fresh parsley

Servings: persons

1/4 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 1/2 teaspoons minced garlic
1 (6 ounce) can tomato paste
1 (14.5 ounce) can diced tomatoes
2 teaspoons Worcestershire sauce (such as Lea & Perrins(R))
1 1/2 teaspoons Cajun seasoning (such as Tony Chachere's), or to taste
1/2 teaspoon ground black pepper
4 cups low-sodium chicken broth
2 cups medium-grain rice
3/4 pound shrimp, peeled and deveined
3/4 pound cod fillets, cut into 1 1/2-inch chunks (optional)
salt to taste
1/3 cup chopped fresh parsley

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.
2
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.
3
Stir garlic into the onion mixture; cook and stir together for 1 minute.
4
Stir tomato paste through the vegetable mixture; cook and stir another 3 to 5 minutes.
5
Return andouille sausage to the pot along with diced tomatoes, Worcestershire sauce, Cajun seasoning, and black pepper; stir to combine.
6
Pour chicken broth over the sausage mixture; bring to a boil.
7
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.
8
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.
9
Season with salt and fold parsley into the jambalaya to serve.

988

kcal

Calories

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup butter, 10 ounces andouille sausage, halved lengthwise and cut into 1/4-inch half-moons, 1 cup diced onion, 1 cup diced celery, and more.

Yes, Shrimp, Sausage, And Fish Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp, Sausage, And Fish Jambalaya

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