Ingredients

• 0.25 cups 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
• 1.5 teaspoons minced garlic
• 1 , 6 ounce
• 1 , 14.5 ounce
• 2 teaspoons Worcestershire sauce , such as Lea & Perrins®
• 1.5 teaspoons Cajun seasoning , such as Tony Chachere's
• 0.5 teaspoons ground black pepper
• 4 cups low-sodium chicken broth
• 2 cups medium-grain rice
• 0.75 pounds shrimp , peeled and deveined
• 0.75 pounds cod fillets , Optional
• salt to taste
• 0.33 cups chopped fresh parsley

Instructions

1. 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. 2 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.
3. 3 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.
4. 4 Stir in rice; reduce heat to medium-low, cover, and cook until rice is tender, 25 to 30 minutes.
5. 5 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.
6. 6 Season with salt and fold parsley into the jambalaya to serve.

Nutrition per serving