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Shrimp, Sausage, and Fish Jambalaya

Shrimp, Sausage, and Fish Jambalaya Recipe

  • 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
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 622
Total Fat 23g
Saturated Fat 10.1g
Cholesterol 157mg
Sodium 1945mg
Total Carbohydrate 66.8g
Dietary Fiber 3.8g
Sugars 8g
Protein 34.5g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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