Shrimp, Sausage, and Fish Jambalaya

June 13, 2016

Shrimp, Sausage, and Fish Jambalaya

Easy seafood jambalaya recipe

Jambalaya is a well-loved, hearty meal served all over the world known for its rich flavor and ease of preparation. From fine restaurants to simple meals at home with the family, this Cajun favorite is a simple dish that is easy to dress up or down as well as adjust to your own personal taste. Whether you like a little kick or prefer your meals extra spicy, your variations make this delicious meal extra special. 

Global Seafoods

Even if you've never had jambalaya before, don't worry! This recipe will teach you how to make seafood jambalaya in no time, and we think it'll become a fast favorite. Though some feel jambalaya is a bit like a casserole, if you prefer a little more broth, that's easy enough to adjust, too.

Incredible flavor and excellent health benefits

Global Seafoods

Seafood is one of the healthiest protein sources in the world, so it's only natural we'd look for ways to help our readers add more to their diets. This seafood jambalaya recipe proves that fish and shellfish have so much more to offer than a bland slab or small morsel on your plate.

Together with well-seasoned smoked sausage, shrimp, onion, celery, bell peppers, garlic, and a few other common ingredients, the sablefish (black cod) really shines, lending it's rich flavor and pleasing texture to the playground of this meal. You'll be tempted to lick your bowl and go back for seconds of this fish sausage recipe. And that's okay! Since this is a fairly healthy meal, there's no reason you shouldn't have more.

Health benefits of this recipe include:

  • High in protein
  • Lean meat optionLots of vegetables
  • Easy to adjust to personal taste and dietary needs

Kitchen skill: beginner

Jambalaya may look and sound fancy, but it's truly a simple dish to prepare. In fact, traditional Cajun jambalaya preparation was as simple as tossing everything in one pot and walking away! This recipe is just a little more involved than that, but definitely not difficult. A great bonus to this recipe is that while it's a simple one for beginners to master, more advanced cooks will love the ease of adjustment and the variety of ways they can make it their own. New flavors, new ingredients, and lots of room for experimentation await you.


  • 1/4 cup butter
  • 10 ounces andouille sausage, halved lengthwise and cut into 1/4-inch half-moons
  • 1 cup diced onion1 cup diced celery
  • 1 cup diced green bell pepper1 1/2 teaspoons minced garlic
  • 1 (6 ounce) can tomato paste1 (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 PACIFIC COD FILLETS  cut into 1 1/2-inch chunks (optional)
  • salt to taste
  • 1/3 cup chopped fresh parsley


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.

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.

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

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

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

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

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.

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.

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


This recipe can be switched up, flipped around, mixed up, and adjusted in so many ways, it would take us days to go over all the possibilities. But here's a few ideas to help. For lower fat, reduce or omit the sausage, and you can cook the onion, celery, and bell peppers in olive oil instead of butter. For a lower carb option, reduce or omit the rice.

More veggies are always a good thing, so if you happen to have any leftover veggies, add those, too. Jambalaya was originally a creative way to use up leftovers! To save time, money, and frustration, you can shop for many of these ingredients online and have them delivered. For example, buy sablefish online today and we'll send enough for this meal plus many more. Since it's already frozen when it arrives, it's easy to use only as much as you need for each meal and save the rest for later.

Have you tried this recipe? Have an idea or suggestion for a new blog or recipe? We'd love to hear from you! Please feel free to leave a comment or send an email.


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