Shrimp, Sausage, and Fish Jambalaya

Shrimp, Sausage, and Fish Jambalaya

46 Reviews 4 Pics
  • Prep

    30 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 40 m
Baron
Recipe by  Baron

“Did a lot of research on jambalaya and reviewed a number of recipes and came up with the following. I like white fish and, while not traditional, added chunks of cod fillet to this dish. You want to add the shrimp and fish to the dish with about 10 minutes to go so it does not overcook. Cook uncovered if it is soupy and covered if it is not during these last 10 minutes. Finally, try to find andouille sausage if possible. It makes all the difference.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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. 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.
  3. Stir garlic into the onion mixture; cook and stir together for 1 minute.
  4. Stir tomato paste through the vegetable mixture; cook and stir another 3 to 5 minutes.
  5. Return andouille sausage to the pot along with diced tomatoes, Worcestershire sauce, Cajun seasoning, and black pepper; stir to combine.
  6. Pour chicken broth over the sausage mixture; bring to a boil.
  7. 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.
  8. 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.
  9. Season with salt and fold parsley into the jambalaya to serve.

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Reviews (46)

Rate This Recipe
pthor
36

pthor

Very Good... This was very simple and so tastey. I made it just as the recipe states, except I used long grain rice. NOTE: Be careful after adding the rice and waiting 30-45 minutes, mine started to stick to the bottom. A Dutch-oven might be a better method of cooking if you don't have a very thick bottom pot. I added some heat to it just before eating and it was even better (My own preference) my wife and daughter don't like the hot spices!

Michelle
22

Michelle

Great recipe. Do the prepping work ahead of time and the recipe will come together easily. I made it exactly as the recipe calls for. Enjoy!

missee58
20

missee58

5

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 622 cal
  • 31%
  • Fat
  • 23 g
  • 35%
  • Carbs
  • 66.8 g
  • 22%
  • Protein
  • 34.5 g
  • 69%
  • Cholesterol
  • 157 mg
  • 52%
  • Sodium
  • 1945 mg
  • 78%

Based on a 2,000 calorie diet

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