Shrimp, Sausage, and Fish Jambalaya

¼ 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 ½ 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 ½ teaspoons Cajun seasoning (such as Tony Chachere s), or to taste

½ teaspoon ground black pepper

4 cups low-sodium chicken broth

2 cups medium-grain rice

¾ pound shrimp, peeled and deveined

¾ pound cod fillets, cut into 1 1/2-inch chunks

salt to taste

⅓ 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.