Shrimp, Sausage, and Fish Jambalaya

Photo by Juli-Ann S.
Adapted from allrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from allrecipes.com

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

  • 2

    cups medium-grain rice

  • 3/4

    pound cod fillets, cut into 1 1/2-inch chunks (optional)

  • salt to taste

  • 1/3

    cup chopped fresh parsley

Directions

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 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.

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