Shrimp, Sausage, and Fish Jambalaya
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 (Optional)
- salt to taste
- ⅓ cup chopped fresh parsley
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Instructions
- 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.
- 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.
- 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 in rice; reduce heat to medium-low, cover, and cook until rice is tender, 25 to 30 minutes.
- 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.
- Season with salt and fold parsley into the jambalaya to serve.
Source
Original recipe: View Original