10 ounces andouille sausage halved lengthwise cut into 1/4-inch half-moons
0.3 cup butter
1.5 teaspoons cajun spice to taste (such as Tony Chachere's)
14.5 ounce canned tomatoes diced canned
1 cup celery diced
0.3 cup parsley fresh chopped
1.5 teaspoons garlic minced
1 cup bell pepper diced green
0.5 teaspoon ground pepper black
4 cups chicken broth low-sodium
1 cup onion diced
2 cups rice medium-grain
6 servings salt to taste
0.8 pound shrimp deveined peeled
6 ounce tomato paste canned
2 teaspoons worcestershire sauce perrins® (such as Lea & )
Equipment
paper towels
pot
slotted spoon
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.
Cook and stir onion, celery, and green bell pepper in the butter remaining in the pot until the onion becomes translucent, 5 to 10 minutes.
Stir garlic into the onion mixture; cook and stir together for 1 minute.
Stir tomato paste through the vegetable mixture; 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 rice into the mixture, place a cover on the pot, reduce heat to medium-low, and cook undisturbed until the rice is tender, 25 to 30 minutes.
Add shrimp and cod to the rice mixture. Increase heat to medium-high and cook until the mixture comes to a boil; reduce heat again to medium-low and cook uncovered another 10 minutes, stirring occasionally.
Season with salt and fold parsley into the jambalaya to serve.
