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How to Make Shrimp, Sausage, and Fish Jambalaya - A Step-by-Step Guide

Jambalaya is a classic Louisiana Creole dish that combines a medley of meats, seafood, and vegetables with rice and a rich, flavorful blend of spices. One of the most popular variations of this dish is Shrimp, Sausage, and Fish Jambalaya, which is a delicious and hearty one-pot meal that brings together the bold flavors of the Gulf Coast.

This jambalaya recipe is a perfect showcase of the Cajun and Creole culinary traditions, featuring a mix of ingredients that reflect the diverse inf...

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Ingredients

  • ¼ 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 ½ teaspoons minced garlic
  • 1 (6 ounce) can tomato paste
  • 1 (14.5 ounce) can diced tomatoes
  • 2 teaspoons Worcestershire sauce (such as Lea & Perrins®)
  • 1 ½ teaspoons Cajun seasoning (such as Tony Chachere's), or to taste
  • ½ teaspoon ground black pepper
  • 4 cups low-sodium chicken broth
  • 2 cups medium-grain rice
  • ¾ pound shrimp, peeled and deveined
  • ¾ pound cod fillets, cut into 1 1/2-inch chunks (Optional)
  • salt to taste
  • ⅓ cup chopped fresh parsley

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 10 mins
  • Total Time: 1 hr 40 mins
  • Servings: 6

  • 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.
  • 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.
  • 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 in rice; reduce heat to medium-low, cover, and cook until rice is tender, 25 to 30 minutes.
  • 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.
  • Season with salt and fold parsley into the jambalaya to serve.

    • Nutrition

    622 cal.

    • Total Fat: 23g
    • Saturated Fat: 10g
    • Cholesterol: 157mg
    • Sodium: 1880mg
    • Total Carbohydrate: 67g
    • Dietary Fiber: 4g
    • Total Sugars: 8g
    • Protein: 35g
    • Vitamin C: 41mg
    • Calcium: 105mg
    • Iron: 7mg
    • Potassium: 968mg

    Categories

    Shrimp recipes
    Sausage recipes
    Fish recipes
    Rice recipes
    Spices recipes