Jambalaya Alaskan Style
Dive into a bowl of "Jambalaya Alaskan Style," a hearty, soul-warming dish that brings a coastal twist to the classic Cajun favorite. This recipe blends the robust flavors of Andouille sausage and Cajun seasoning with the fresh, succulent seafood of the Alaskan frontier—tender cod, rich salmon, and plump shrimp. Simmered with aromatic vegetables, long-grain rice, and a medley of bold spices, this one-pot wonder is as comforting as it is flavorful. Perfect for a chilly evening or when you're craving a unique fusion of Southern and Alaskan cuisine, this dish is easy to prepare and sure to impress. Garnished with fresh scallions and parsley, it’s a crowd-pleaser that celebrates the best of land and sea.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 8 ounces Andouille sausage, sliced
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 14.5 ounces chopped tomatoes (canned, with juices)
- 4 cups chicken broth
- 1.5 cups long-grain rice
- 1 bay leaf
- 2 teaspoons Cajun seasoning
- 8 ounces wild Alaskan cod, cut into 1-inch pieces
- 8 ounces Alaskan salmon, cut into 1-inch pieces
- 12 large Alaskan shrimp, peeled and deveined
- 2 scallions, chopped
- 2 tablespoons parsley, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil and sliced Andouille sausage. Cook for about 5 minutes, stirring occasionally, until the sausage is browned. Remove the sausage and set aside.
In the same pot, add the diced onion, green bell pepper, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 more minute, until fragrant.
Add the chopped tomatoes (with their juices), chicken broth, long-grain rice, bay leaf, and Cajun seasoning. Stir well to combine.
Return the browned sausage to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the rice is tender and most of the liquid is absorbed.
Gently stir in the Alaskan cod, salmon, and shrimp. Season with salt and black pepper. Cover and cook for an additional 8-10 minutes, or until the seafood is cooked through and opaque.
Remove the bay leaf and discard. Sprinkle the jambalaya with chopped scallions and parsley.
Serve hot, straight from the pot. Enjoy your delicious Alaskan-style twist on traditional jambalaya!
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 455 mg | 152% | |
| Sodium | 1250 mg | 54% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.8 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 14.8 mcg | 74% | |
| Calcium | 217 mg | 17% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1367 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
