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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
andouille sausage, halved lengthwise and cut into 1/4-inch half-moons
diced green bell pepper
1 1/2 teaspoons
1 (6 ounce) can
1 (14.5 ounce) can
Worcestershire sauce (such as Lea & Perrins®)
1 1/2 teaspoons
Cajun seasoning (such as Tony Chachere's), or to taste
ground black pepper
low-sodium chicken broth
shrimp, peeled and deveined
cod fillets, cut into 1 1/2-inch chunks
salt to taste
chopped fresh parsley
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!
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 recognize that if you are not in south Louisiana, it may be difficult to obtain. Try an independent meat market and you may get lucky. I highly recommend stirring the raw rice in before adding your liquid--stir until every grain is coated with the oil from cooking the meats and seasonings; this will make the rice less sticky in the finished product. It is at this stage I would add in any seafood so that those flavors can mingle before the rice gets completely cooked. (After cooking rice for 25-30 minutes, there's no way you will get anything to "boil" again as stated in step 8.) Next, even "red" or Creole jambalaya is not usually this red; I have never heard of using tomato paste in place of tomatoes in jambalaya.
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 wait and put the sausage back in with the shrimp, and I kept it covered the entire time, just because the rice I have takes longer to cook. I also added another 1/2 teaspoon of cajun seasoning because I like the heat, but other than that I followed the recipe. I really liked that it almost had a creaminess to it, and I served it with buttermilk cornbread muffins from this site. Don't let the list of ingredients fool you - this was super easy and didn't take as long as it states. I will definitely make this again, Thanks Baron!
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, it sounds like you had a significant problem but did a good job to work around it. I always have extra broth available when I make this dish as sometimes I need to add some. Thanks for trying the dish. Baron
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 chunky and absorbed the flavor. The order in which this is prepared is perfect. A dash of red pepper flakes certainly doesn'y hurt, and if you prefer cilantro over parsley that's good too! Thanks.
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 that my small sons appreciated. Thanks for the recipe! (Oh, and try with seafood broth instead of chicken broth! Enhances the seafood flavor.)
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp, Sausage, and Fish Jambalaya
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 207
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how simple it is to make rich and hearty Creole jambalaya.
See how Chef John makes an intensely flavorful gumbo.
See how to make grill-free New Orleans-style barbequed shrimp.