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.

Baron
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

622 calories; 23 g total fat; 157 mg cholesterol; 1880 mg sodium. 66.8 g carbohydrates; 34.5 g protein; Full Nutrition

Reviews (84)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/20/2012
Very Good... This was very simple and so tastey. I made it just as the recipe states except I used long grain rice. NOTE: Be careful after adding the rice and waiting 30-45 minutes mine started to stick to the bottom. A Dutch-oven might be a better method of cooking if you don't have a very thick bottom pot. I added some heat to it just before eating and it was even better (My own preference) my wife and daughter don't like the hot spices! Read More
(44)

Most helpful critical review

Rating: 3 stars
04/24/2013
Just a few suggestions to improve the dish a little: You shouldn't need to add a fat to saute the sausage as it already has enough. I prefer a pure pork smoked sausage for this dish but recognize that if you are not in south Louisiana it may be difficult to obtain. Try an independent meat market and you may get lucky. I highly recommend stirring the raw rice in before adding your liquid--stir until every grain is coated with the oil from cooking the meats and seasonings; this will make the rice less sticky in the finished product. It is at this stage I would add in any seafood so that those flavors can mingle before the rice gets completely cooked. (After cooking rice for 25-30 minutes there's no way you will get anything to "boil" again as stated in step 8.) Next even "red" or Creole jambalaya is not usually this red; I have never heard of using tomato paste in place of tomatoes in jambalaya. Read More
(14)
99 Ratings
  • 5 star values: 78
  • 4 star values: 15
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/20/2012
Very Good... This was very simple and so tastey. I made it just as the recipe states except I used long grain rice. NOTE: Be careful after adding the rice and waiting 30-45 minutes mine started to stick to the bottom. A Dutch-oven might be a better method of cooking if you don't have a very thick bottom pot. I added some heat to it just before eating and it was even better (My own preference) my wife and daughter don't like the hot spices! Read More
(44)
Rating: 5 stars
02/20/2012
Very Good... This was very simple and so tastey. I made it just as the recipe states except I used long grain rice. NOTE: Be careful after adding the rice and waiting 30-45 minutes mine started to stick to the bottom. A Dutch-oven might be a better method of cooking if you don't have a very thick bottom pot. I added some heat to it just before eating and it was even better (My own preference) my wife and daughter don't like the hot spices! Read More
(44)
Rating: 5 stars
03/01/2012
Great recipe. Do the prepping work ahead of time and the recipe will come together easily. I made it exactly as the recipe calls for. Enjoy! Read More
(25)
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Rating: 5 stars
02/18/2012
(22)
Rating: 5 stars
05/09/2012
I wanted to make this as written because it didn't have many reviews but looked like a good recipe. It was very good! I did use brown rice so I had to add another 1/2 cup of broth. I chose to wait and put the sausage back in with the shrimp and I kept it covered the entire time just because the rice I have takes longer to cook. I also added another 1/2 teaspoon of cajun seasoning because I like the heat but other than that I followed the recipe. I really liked that it almost had a creaminess to it and I served it with buttermilk cornbread muffins from this site. Don't let the list of ingredients fool you - this was super easy and didn't take as long as it states. I will definitely make this again Thanks Baron! Read More
(17)
Rating: 3 stars
04/24/2013
Just a few suggestions to improve the dish a little: You shouldn't need to add a fat to saute the sausage as it already has enough. I prefer a pure pork smoked sausage for this dish but recognize that if you are not in south Louisiana it may be difficult to obtain. Try an independent meat market and you may get lucky. I highly recommend stirring the raw rice in before adding your liquid--stir until every grain is coated with the oil from cooking the meats and seasonings; this will make the rice less sticky in the finished product. It is at this stage I would add in any seafood so that those flavors can mingle before the rice gets completely cooked. (After cooking rice for 25-30 minutes there's no way you will get anything to "boil" again as stated in step 8.) Next even "red" or Creole jambalaya is not usually this red; I have never heard of using tomato paste in place of tomatoes in jambalaya. Read More
(14)
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Rating: 5 stars
01/25/2014
For Elysia & Dominick; Not sure why you ran out of broth. Did you drain the tomatoes before you added them as I do not. Glad you liked the recipe. Some rice takes more liquid than others still it sounds like you had a significant problem but did a good job to work around it. I always have extra broth available when I make this dish as sometimes I need to add some. Thanks for trying the dish. Baron Read More
(9)
Rating: 5 stars
05/22/2012
This is a fantastic jambalaya recipe. I used seafood broth instead of chicken broth. Ironically the fresh Atlantic Cod although "optional" was my favorite part - it was chewy and flaky and chunky and absorbed the flavor. The order in which this is prepared is perfect. A dash of red pepper flakes certainly doesn'y hurt and if you prefer cilantro over parsley that's good too! Thanks. Read More
(7)
Rating: 5 stars
02/22/2013
My family has made this twice and both times it has been fabulously tasty. We made it once with kielbasa instead of andouille and it was just as good with a slightly milder but yummy flavor that my small sons appreciated. Thanks for the recipe! (Oh and try with seafood broth instead of chicken broth! Enhances the seafood flavor.) Read More
(4)
Rating: 5 stars
10/29/2012
Wow! This was to die for!!! I made it extra spicy with extra chili powder used brown rice and a little less butter (this has so much flavor I didn't need the extra calories for the taste). My husband and I absolutely LOVED this recipe!! Read More
(3)