Prep Time:
30 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 40 mins
Servings:
6
Ingredients
Directions
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.
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 |
