Shrimp, Sausage, and Fish Jambalaya

Method

1. 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.

2. 2

   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.

3. 3

   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.

4. 4

   Stir in rice; reduce heat to medium-low, cover, and cook until rice is tender, 25 to 30 minutes.

5. 5

   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.

6. 6

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

Nutrition

calories

622 kcal

fatContent

23 g

fiberContent

4 g

sugarContent

8 g

sodiumContent

1880 mg

proteinContent

35 g

cholesterolContent

157 mg

carbohydrateContent

67 g

saturatedFatContent

10 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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