Succulent cod and shrimp combine with spicy sausage and seasoning to make one perfect Seafood and Sausage Jambalaya.
So I am going to gush for a moment, because this right here is just so good. I have wanted to have a great jambalaya recipe for like ev-ah, and this my friends is it. Good grief finally – I cannot tell you how many times I have made this, working and tweaking and tweaking some more, for years. I’ll usually give up on a recipe after a try or two, but sometimes I hang in there and keep at it. Because this…
Originally, I used crab because I had seen that in another recipe somewheres. But crab was just too overpowering. Then I moved on to mussels, which tasted alright but made this very hard to eat. Don’t put mussels in rice dishes. Just don’t do it.
But then I tried shrimp. And then I added cod. And there it was.
This recipe is case in point that sometimes, you just gotta plug away at a it and get it just right. I am over-the-moon happy with this one here. Give it a try and let it become a favorite of yours too.
Seafood and Sausage Jambalaya
- 2 T extra virgin olive oil
- 12 oz andouille sausage sliced in 1/2-inch slices
- 1 medium onion diced
- 1 red bell pepper diced
- 1 large celery rib diced
- 2 cloves garlic minced
- 1-1/2 t Old Bay divided
- 1 t creole seasoning divided
- 1 c uncooked jasmine rice
- 1-3/4 c Chicken Stock
- 2 fresh thyme sprigs
- kosher salt and fresh cracked pepper
- 1/2 lb cod uncooked, cut in 2-inch pieces
- 1 lb medium shrimp uncooked, peeled and deveined
- 1/4 c chopped scallions
Toss the shrimp in 1/4 t each Old Bay and creole seasoning. Set aside. Separately, do the same with the cod.
In a large, heavy pot, heat the olive oil. Add the sausage and cook over high heat, stirring occasionally, until well browned. Add the veggies and season with a pinch each salt (to get them to soften) and pepper. Cook, stirring regularly, until softened (~5 minutes).
Add 1 t Old Bay, 1/2 t creole seasoning, and rice. Add the chicken stock and thyme; season well (at least 1/2 t salt), and bring to a boil. Use a wooden spoon to quickly scrape up the browned bits from the bottom of the pot. Cover and cook over med-low heat for 10 minutes.
Stir in the shrimp. Layer the fish on the rice, recover, and cook ~10 minutes until rice is cooked. Yield: 4-6 servings.