Shrimp, Sausage, and Fish Jambalaya


  • 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(Optional)
  • salt to taste
  • ⅓ cup chopped fresh parsley
  • Directions

  • 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

    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.

  • Step 3

    Stir garlic into the onion mixture; cook and stir together for 1 minute.

  • Step 4

    Stir tomato paste through the vegetable mixture; cook and stir another 3 to 5 minutes.

  • Step 5

    Return andouille sausage to the pot along with diced tomatoes, Worcestershire sauce, Cajun seasoning, and black pepper; stir to combine.

  • Step 6

    Pour chicken broth over the sausage mixture; bring to a boil.

  • Step 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.

  • Step 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.

  • Step 9

    Season with salt and fold parsley into the jambalaya to serve.

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