Shrimp, Sausage, and Fish Jambalaya


Did a lot of research on jambalaya and reviewed a number of recipes and came up with the following. I like white fish and, while not traditional, added chunks of cod fillet to this dish. You want to add the shrimp and fish to the dish with about 10 minutes to go so it does not overcook. Cook uncovered if it is soupy and covered if it is not during these last 10 minutes. Finally, try to find andouille sausage if possible. It makes all the difference.

Prep Time:
30 mins
Cook Time:
1 hrs 10 mins
Total Time:
1 hrs 40 mins
6 servings


  • 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

  • cup chopped fresh parsley


  1. 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.

  2. 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.

  3. Stir garlic into the onion mixture; cook and stir together for 1 minute.

  4. Stir tomato paste through the vegetable mixture; cook and stir another 3 to 5 minutes.

  5. Return andouille sausage to the pot along with diced tomatoes, Worcestershire sauce, Cajun seasoning, and black pepper; stir to combine.

  6. Pour chicken broth over the sausage mixture; bring to a boil.

  7. 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.

  8. 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.

  9. 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.

Nutrition Facts (per serving)

622 Calories
23g Fat
67g Carbs
35g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 622
% Daily Value *
Total Fat 23g 29%
Saturated Fat 10g 51%
Cholesterol 157mg 52%
Sodium 1880mg 82%
Total Carbohydrate 67g 24%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 35g
Vitamin C 41mg 204%
Calcium 105mg 8%
Iron 7mg 39%
Potassium 968mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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