Beef and Pork | Seafood

Seafood and Sausage Jambalaya

Succulent cod and shrimp combine with spicy sausage and seasoning to make one perfect Seafood and Sausage Jambalaya.

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…

Seafood and Sausage Jambalaya

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

Seafood and Sausage Jambalaya

Erica
Succulent cod and shrimp combine with spicy sausage and seasoning to make one perfect Seafood and Sausage Jambalaya.
No ratings yet
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine Cajun
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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.

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Tried this recipe?Leave a comment below and let me know!

Seafood and Sausage Jambalaya

Similar Posts

Subscribe
Notify of
guest
13 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments