- 1/4 cup 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 1/2 teaspoons minced garlic
- 1 (6 ounce) can tomato paste
- 1 (14.5 ounce) can diced tomatoes
- 2 teaspoons Worcestershire sauce (such as Lea & Perrins®)
- 1 1/2 teaspoons Cajun seasoning (such as Tony Chachere's), or to taste
- 1/2 teaspoon ground black pepper
- 4 cups low-sodium chicken broth
- 2 cups medium-grain rice
- 3/4 pound shrimp, peeled and deveined
- 3/4 pound cod fillets, cut into 1 1/2-inch chunks (optional)
- salt to taste
- 1/3 cup chopped fresh parsley
- 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.
- 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.
- Stir garlic into the onion mixture; cook and stir together for 1 minute.
- Stir tomato paste through the vegetable mixture; cook and stir another 3 to 5 minutes.
- 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.
- 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.
- 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.
- Season with salt and fold parsley into the jambalaya to serve.