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 perfectly filling comfort food.
Over the years, Jambalaya has become a 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, and 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 days 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.
Jambalaya with White Quinoa
- 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 stalks of celery diced
- 1 (28-ounce) can of diced tomatoes
- 1 cup of chicken stock
- 2 teaspoons of dried oregano
- 1/2 teaspoon of dried thyme
- 2 teaspoons of Cajun seasoning
- 1 tablespoon of hot sauce
- 1 teaspoon of Worcestershire sauce
- 2 bay leaves
- kosher salt, to taste
- fresh ground pepper
- 1 pound of fresh gulf shrimp peeled
- 2 cups cooked white organic quinoa
- 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.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2015 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 appropriate and specific direction to the original content.