Shrimp, Sausage, and Fish Jambalaya

Shrimp, Sausage, and Fish Jambalaya

55
Baron 16

"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

1 h 40 m servings 622 cals
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Nutrition

  • Calories:
  • 622 kcal
  • 31%
  • Fat:
  • 23 g
  • 35%
  • Carbs:
  • 66.8g
  • 22%
  • Protein:
  • 34.5 g
  • 69%
  • Cholesterol:
  • 157 mg
  • 52%
  • Sodium:
  • 1880 mg
  • 75%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

55
  1. 63 Ratings

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Most helpful positive review

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 start...

Most helpful critical review

Just a few suggestions to improve the dish a little: You shouldn't need to add a fat to saute the sausage as it already has enough. I prefer a pure pork smoked sausage for this dish, but recog...

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 start...

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!

I wanted to make this as written because it didn't have many reviews, but looked like a good recipe. It was very good! I did use brown rice, so I had to add another 1/2 cup of broth. I chose to ...

For Elysia & Dominick; Not sure why you ran out of broth. Did you drain the tomatoes before you added them as I do not. Glad you liked the recipe. Some rice takes more liquid than others, still...

Just a few suggestions to improve the dish a little: You shouldn't need to add a fat to saute the sausage as it already has enough. I prefer a pure pork smoked sausage for this dish, but recog...

This is a fantastic jambalaya recipe. I used seafood broth instead of chicken broth. Ironically, the fresh Atlantic Cod, although "optional", was my favorite part - it was chewy and flaky and c...

My family has made this twice, and both times it has been fabulously tasty. We made it once with kielbasa instead of andouille, and it was just as good, with a slightly milder but yummy flavor ...

So good it made me cry tears of joy. Seriously though, do the prep work before hand and you will save lots of time. I followed the recipe exactly as described (minus the diced tomatoes) and it c...