This seafood jambalaya has shrimp and chunks of cod. Andouille sausage makes it even more delicious. Cook uncovered if it is soupy and covered if it is not during the last 10 minutes.
Ingredients
- butter: 0.25 cup
- ounces andouille sausage, halved lengthwise and cut into 1/4-inch half-moons: 10 piece
- onion: 1 cup (diced)
- celery: 1 cup (diced)
- green bell pepper: 1 cup (diced)
- ½ teaspoons minced garlic: 1 piece
- tomato paste: 1 can (6 ounce can)
- tomatoes: 1 can (14.5 ounce can, diced)
- Worcestershire sauce (such as Lea & Perrins®): 2 tsp
- ½ teaspoons Cajun seasoning (such as Tony Chachere's): 1 piece (to taste)
- ground black pepper: 0.5 tsp
- low-sodium chicken broth: 4 cups
- medium-grain rice: 2 cups
- shrimp: 0.75 pound (peeled and deveined)
- cod fillets, cut into 1 1/2-inch chunks: 0.75 pound (optional)
- salt: (to taste)
- fresh parsley: 0.33333 cup (chopped)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Stir in rice; reduce heat to medium-low, cover, and cook until rice is tender, 25 to 30 minutes.
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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.
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Season with salt and fold parsley into the jambalaya to serve.
