There are cod chunks and shrimp in this seafood jambalaya. It is even more excellent with andouille sausage. During the final 10 minutes of cooking, cook uncovered if it is soupy and covered if it is not.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 6 |
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
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.
- Please note the differences in yield when using the magazine version of this recipe.
Nutrition Facts
| Calories | 622 kcal |
| Carbohydrate | 67 g |
| Cholesterol | 157 mg |
| Dietary Fiber | 4 g |
| Protein | 35 g |
| Saturated Fat | 10 g |
| Sodium | 1880 mg |
| Sugars | 8 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Really delicious and easy to make! I couldn’t really taste the cod or shrimp very well, but still ended up delicious. I added 2 bay leaves, cayenne, and some more hot sauce to give it that kick it needs.
The tomato paste really makes this very different from your standard jambalaya. I would probably omit next time I make this, or perhaps add only half (if using from a tube instead of a can). It definitely makes it “stand out”, so there’s no harm in including it, though. Cod is the perfect fish to use for this recipe, absolutely brings everything together and shouldn’t be “optional” in my honest opinion (or else why not just use a standard jambalaya recipe). I also added corn on the cob halves in with the fish. Definitely needs to simmer at least 15 min for the corn to cook, but the fish/shrimp did not get overcooked at all. Also added about 1.5 cups more broth in with the rice. Half seafood broth, half chicken broth would be great for this recipe. The real failing of this recipe as posted is the suggested spice mix. First, add a couple bay leaves. But the suggested name brand seasoning mix is SERIOUSLY lacking flavor and no one should use it just because this recipe lists it! Just look up a proper cajun/creole seasoning recipe, especially one that contains oregano and thyme. And if it still doesn’t taste “right”, when in doubt, add a little Accent/MSG.
This recipe was fantastic! I did leave out the cod but I added plenty of shrimp, and we didn’t miss it. Otherwise, I followed the recipe as written. My husband raved about how delicious it was and we will be making it again many times in the future.
This was delicious. Instead of the fish I used a 1 lb. package of crawfish tail meat, which I think made it more Cajun. Even my 17 year old son loved it, and he’s a picky eater.
I added scallions instead of parsley at the end and instead of cod fish i added white bass fish. The dish was delicious. A great recipe!
So quick, easy, and delicious! This was my first time making it and this recipe is a keeper!
Love it! Highly recommended!
I didn’t like this. I went by the recipe with no changes. The tomato paste gave it a sweet taste to me. I ate the shrimp fish ane sausage. I also had to add more broth. I won’t be making this again.
This is one of my “go to” recipes that I know the whole family will love. Big thumbs up.
very good. I also made the mistake of using jasmine rice, a long grained rice. i had to add more water then more cajain seasoning. i was still awesome! my new favorite receipe.
I used a little bit more Worcestershire sauce, 1.5 lb of shrimp with 1/2 lb scallops and lump crab meat as well. Aside from that everything else did the same and came out amazing!!
Fabulous dish!!!!
This was fabulous! We added some cayenne pepper as we enjoy spicy food. I used half chicken stock, and half homemade shrimp stock. I had a pack of shelled crawfish, so I added that as well (with the shrimp). Can’t wait to make this again!
Really enjoyed this one!
Definitely will be adding this to the regular meal rotation! Yum and easy
I made this for my family and added crab legs there were no leftovers everyone loved it! Chopping onions, celery and peppers took the longest time otherwise pretty smooth sailing!
I added mussels and used seafood broth. I followed everyone else’s comments and made sure everything was out and prepped before I started (including opening cans). It was easy and very flavorful!
awesome! didn’t change a thing. voignier wine sweetness complements. Awesome. maybe add crusty garlic bread. Not difficult. Thanks for the recipe!!
Delicious!
Easy dish to make, I made this with what I had in the fridge and it turned out great. I used Aidells all natural sausage links.
This was really good! At the suggestions of other reviewers I used seafood stock (Better Than Bullion Seafood Base) instead of chicken broth. I also subbed scallops for the fish (had some scallops in the freezer). We weren’t ready to eat when the Jambalaya was finished cooking so we let it sit off heat with the cover on for about 20 minutes. I’m wondering how much that contributed to the rice being absolutely perfect.