Shrimp, Sausage, and Fish Jambalaya
broth, tomatoes, rice, cod, shrimp, sausage, tomato, celery, onion, butter, parsley, worcestershire, seasoning, garlic
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 (such as Lea & PerrinsĀ®) 1 1/2 teaspoons Cajun seasoning (such as Tony Chachere's), or to taste 1/2 teaspoon ground black pepper 4 cups low-sodium chicken broth 2 cups medium-grain rice 3/4 pound shrimp, peeled and deveined 3/4 pound cod fillets, cut into 1 1/2-inch chunks salt to taste 1/3 cup chopped fresh parsley
Directions for Shrimp, Sausage, and Fish Jambalaya Recipe
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 shrimp and 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.
Read the full directions on Allrecipes.com
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