This seafood jambalaya has shrimp and chunks of cod Andouille sausage makes it even more delicious Cook uncovered if it is soupy and covered if it is not during the last 10 minutes
Prep Time
1 hr 40 mins
Dificult
Medium
Servings
6
Ingredients
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.
Editor's Note:
Please note the differences in yield when using the magazine version of this recipe.
