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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.
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.