Shrimp, Sausage, and Fish Jambalaya

Did a lot of research on jambalaya and reviewed a number of recipes and came up with the following. I like white fish and, while not traditional, added chunks of cod fillet to this dish. You want to add the shrimp and fish to the dish with about 10 minutes to go so it does not overcook. Cook uncovered if it is soupy and covered if it is not during these last 10 minutes. Finally, try to find andouille sausage if possible. It makes all the difference.

Step: 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.

Step: 2

Cook and stir onion, celery, and green bell pepper in the butter remaining in the pot until the onion becomes translucent, 5 to 10 minutes.

Step: 3

Stir garlic into the onion mixture; cook and stir together for 1 minute.

Step: 4

Stir tomato paste through the vegetable mixture; cook and stir another 3 to 5 minutes.

Step: 5

Return andouille sausage to the pot along with diced tomatoes, Worcestershire sauce, Cajun seasoning, and black pepper; stir to combine.

Step: 6

Pour chicken broth over the sausage mixture; bring to a boil.

Step: 7

Stir rice into the mixture, place a cover on the pot, reduce heat to medium-low, and cook undisturbed until the rice is tender, 25 to 30 minutes.

Step: 8

Add shrimp and cod to the rice mixture. Increase heat to medium-high and cook until the mixture comes to a boil; reduce heat again to medium-low and cook uncovered another 10 minutes, stirring occasionally.

Step: 9

Season with salt and fold parsley into the jambalaya to serve.

Per Serving: 622 calories; protein 34.5g; carbohydrates 66.8g; fat 23g; cholesterol 156.6mg; sodium 1880.1mg.

The name of “stew” can process to 2 time a food and a make dishes method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, but it does have a few notable differences. The raw animal vested is chopped into few of pieces instead of being cooked all of it , and the water based material all of it covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.