Recipe Details
Ingredients
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¼cupbutter
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10ouncesandouille sausage, halved lengthwise and cut into 1/4-inch half-moons
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1cupdiced onion
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1cupdiced celery
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1cupdiced green bell pepper
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1 ½teaspoonsminced garlic
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1(6 ounce) cantomato paste
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1(14.5 ounce) candiced tomatoes
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2teaspoonsWorcestershire sauce (such as Lea & Perrins®)
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1 ½teaspoonsCajun seasoning (such as Tony Chachere’s), or to taste
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½teaspoonground black pepper
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4cupslow-sodium chicken broth
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2cupsmedium-grain rice
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¾poundshrimp, peeled and deveined
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¾poundcod fillets, cut into 1 1/2-inch chunks (Optional)
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salt to taste
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⅓cupchopped fresh parsley
Cooking Directions
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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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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.
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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.
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Stir in rice; reduce heat to medium-low, cover, and cook until rice is tender, 25 to 30 minutes.
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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.
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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
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories622 | |
% 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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