Shrimp, Sausage, and Fish Jambalaya
By á-49759
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
Details
Adapted from allrecipes.com
Preparation
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.
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.
You'll also love
- BRIEF BEEF BRISKET 3.9/5 (7 Votes)
- Sugar Snap Pea & Carrot Soba... 4/5 (6 Votes)
- Shrimp Etouffee - Instant Pot 4/5 (7 Votes)
- Walleye Gumbo 3.6/5 (15 Votes)
- Fish Loaf 3.7/5 (27 Votes)
- Cajun Crabmeat Au Gratin 4/5 (6 Votes)
- Sausage Gravy --Paula Deen's 4.4/5 (7 Votes)
- Blackened Shrimp Alfredo 4/5 (5 Votes)
Review this recipe