Ingredients
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¼ cup butter
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10 ounces andouille sausage, halved lengthwise and cut into 1/4-inch half-moons
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1 cup diced onion
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1 cup diced celery
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1 cup diced green bell pepper
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1 ½ teaspoons minced garlic
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1 (6 ounce) can tomato paste
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1 (14.5 ounce) can diced tomatoes
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2 teaspoons Worcestershire sauce (such as Lea & Perrins®)
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1 ½ teaspoons Cajun seasoning (such as Tony Chachere's), or to taste
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½ teaspoon ground black pepper
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4 cups low-sodium chicken broth
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2 cups medium-grain rice
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¾ pound shrimp, peeled and deveined
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¾ pound cod fillets, cut into 1 1/2-inch chunks (Optional)
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salt to taste
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⅓ cup chopped fresh parsley
Directions
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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.
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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.
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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.
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Stir in rice; reduce heat to medium-low, cover, and cook until rice is tender, 25 to 30 minutes.
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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.
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Season with salt and fold parsley into the jambalaya to serve.
Editor's Note:
Please note the differences in yield when using the magazine version of this recipe.
Nutrition Facts (per serving)
| 622 | Calories |
| 23g | Fat |
| 67g | Carbs |
| 35g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 622 | |
| % Daily Value * | |
| Total Fat 23g | 29% |
| Saturated Fat 10g | 51% |
| Cholesterol 157mg | 52% |
| Sodium 1880mg | 82% |
| Total Carbohydrate 67g | 24% |
| Dietary Fiber 4g | 14% |
| Total Sugars 8g | |
| Protein 35g | 69% |
| Vitamin C 41mg | 45% |
| Calcium 105mg | 8% |
| Iron 7mg | 39% |
| Potassium 968mg | 21% |
* 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.
