Shrimp, Sausage, and Fish Jambalaya

Name: Shrimp, Sausage, and Fish Jambalaya
Total time: 100
Yield: 6
Ingredients: 0.25 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; 1.5 teaspoons minced garlic; 1 (6 ounce) can tomato paste; 1 (14.5 ounce) can diced tomatoes; 2 teaspoons Worcestershire sauce (such as Lea & Perrins®); 1.5 teaspoons Cajun seasoning (such as Tony Chachere's), or to taste; 0.5 teaspoon ground black pepper; 4 cups low-sodium chicken broth; 2 cups medium-grain rice; 0.75 pound shrimp, peeled and deveined; 0.75 pound cod fillets, cut into 1 1/2-inch chunks; salt to taste; 0.33333334326744 cup chopped fresh parsley

Recipe by Baron from allrecipes.com

Dinner 2 Hr. 40 Mins.

Ingredients

6 servings

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0.25 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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1.5 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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1.5 teaspoons Cajun seasoning (such as Tony Chachere's), or to taste
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0.5 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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0.75 pound shrimp, peeled and deveined
•

0.75 pound cod fillets, cut into 1 1/2-inch chunks
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salt to taste
•

0.33333334326744 cup chopped fresh parsley

Instructions

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.