Shrimp, Sausage, and Fish Jambalaya

Ingredients

For 6 servings

• •0.25 tasse butter
• •10 ounces andouille sausage, halved lengthwise and cut into 1/4-inch half-moons
• •1 tasse diced onion
• •1 tasse diced celery
• •1 tasse diced green bell pepper
• •1.5 c. à café minced garlic
• •1 (6 ounce) can tomato paste
• •1 (14.5 ounce) can diced tomatoes
• •2 c. à café Worcestershire sauce (such as Lea & Perrins®)
• •1.5 c. à café Cajun seasoning (such as Tony Chachere's), or to taste
• •0.5 c. à café ground black pepper
• •4 tasse low-sodium chicken broth
• •2 tasse medium-grain rice
• •0.75 lb shrimp, peeled and deveined
• •0.75 lb cod fillets, cut into 1 1/2-inch chunks
• •salt to taste
• •0.33333334326744 tasse chopped fresh parsley

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.