Jambalaya with White Quinoa

Jambalaya with White Quinoa combines a delightfully slightly spicy andouille sausage, Gulf shrimp, onions, green bell peppers, sweet red bell peppers, celery, tomatoes, chicken stock, and Cajun spices over freshly cooked white organic quinoa all together, creating the perfect filling comfort food.

Over the years, Jambalaya has become beloved sought-after rice, meat, and vegetable dish in the state of Louisiana, as well as other Southern states. Jambalaya is a more favored dish in Louisiana households due to being inexpensive, filling, tasty. It can be extremely versatile to make, depending on what ingredients may be on hand. Seafood is usually a common ingredient in most jambalaya; however, more traditional recipes may also include game meats from the day’s hunt.

I decided today that I was making my favorite comfort food with organic white quinoa to give a slight make-over to an old favorite dish of mine. Now, this isn’t a new idea. You can find several Jambalaya and Quinoa recipes all over the web these days; however, it’s a new one for my family. Fortunately, my makeover went over well-being; my husband and quinoa don’t have a very passionate relationship.

Below, you will find my updated recipe for Jambalaya with easy-to-find ingredients you may even have on hand, and simple to follow instructions to make a deliciously comforting Jambalaya and Quinoa to serve.

Ingredients for Jambalaya with White Quinoa

• One pound andouille sausage sliced

• One medium onion diced

• 1/2 green bell pepper seeded and diced

• 1/2 sweet red pepper seeded and diced

• Two stalks of celery diced

• One (28-ounce) can of diced tomatoes

• One cup of chicken stock

• Two teaspoons of dried oregano

• 1/2 teaspoon of dried thyme

• Two teaspoons of Cajun seasoning

• One tablespoon of hot sauce

• One teaspoon of Worcestershire sauce

• Two bay leaves

• kosher salt, to taste

• fresh ground pepper

• One pound of fresh gulf shrimp peeled

• Two cups cooked white organic quinoa

Method to make Jambalaya with White Quinoa

1. In a Dutch oven on medium heat add andouille sausage, cook about 5 minutes, add diced onion, green pepper, red pepper, and celery, cook another 5 minutes.

2. Next, add the can of diced tomatoes, and chicken stock. Stir in dried oregano, Cajun seasoning, hot sauce, Worcestershire sauce, bay leaves, thyme, kosher salt, and fresh ground pepper.

   Cover with a tight-fitting lid, and cook the above ingredients for about 35-40 minutes on low heat.

3. Stir in the fresh shrimp, cover, and cook until the shrimp is cooked through about 6- 8 minutes on low heat.

4. Discard bay leaves and spoon mixture over the cooked white organic quinoa, toss to coat the white quinoa thoroughly.

5. Serve immediately.

Jambalaya with White Quinoa

Heidy McCallum

Jambalaya with White Quinoa combines a delightfully slightly spicy andouille sausage, Gulf shrimp, onions, green bell peppers, sweet red bell peppers, celery, tomatoes, chicken stock, and Cajun spices over freshly cooked white organic quinoa all together creating the perfect filling comfort food.

5 from 3 votes

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine Cajun, Creole

Servings 6 People

Calories 420 kcal

Ingredients

  

1x2x3x

• 1 pound Andouille sausage sliced
• 1 medium Onion diced
• 1/2 Green bell pepper seeded and diced
• 1/2 Sweet red pepper seeded and diced
• 2 ribs Celery diced
• 1-28- ounce Can of organic diced tomatoes
• 1 cup Chicken stock
• 2 teaspoons Dried oregano
• 1/2 teaspoon Dried thyme
• 3 teaspoons Cajun seasoning
• 1 tablespoon Hot sauce
• 1 teaspoon Worcestershire sauce
• 2 Bay leaves
• Kosher salt to taste
• Fresh ground pepper to taste
• 1 pound Fresh large gulf shrimp peeled
• 2 cups Cooked white organic quinoa

Instructions

 

• In a Dutch oven on medium heat add andouille sausage, cook about 5 minutes, add diced onion, green pepper, red pepper, and celery, cook another 5 minutes.
• Next, add the can of diced tomatoes, and chicken stock. Stir in dried oregano, Cajun seasoning, hot sauce, Worcestershire sauce, bay leaves, thyme, kosher salt, and fresh ground pepper.
• Cover with a tight-fitting lid, and cook above ingredients for about 35-40 minutes on low heat.
• Stir in the fresh shrimp, cover and cook until the shrimp is cooked through about 6- 8 minutes on low heat.
• Discard bay leaves and spoon mixture over the cooked white organic quinoa, toss to coat the white quinoa thoroughly.
• Serve immediately.

Nutrition

Calories: 420kcalCarbohydrates: 20gProtein: 29gFat: 24gSaturated Fat: 7gCholesterol: 160mgSodium: 1247mgPotassium: 604mgFiber: 3gSugar: 3gVitamin A: 1078IUVitamin C: 25mgCalcium: 84mgIron: 3mg

Keyword Jambalaya

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© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2019-2013 unauthorized use and/or duplication of content/ material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with proper and specific direction to the original content.

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