Shrimp Chicken & Chorizo Quinoa Jambalaya

13 Dec

Jambalaya, the quintessential wonder from New Orleans. Spicy, warming pure comfort food so good for these cooler nights and just maybe  the best one pot meal ever.
Another great thing about this dish is it`s versatility. There is always the holy trinity, celery, sweet bell peppers (usually green) & onion, typically a meat and seafood component but use whatever proteins you like or are available and a spice blend like the Blackened Seasoning found here . The classic versions use white rice but I substituted quinoa to up the nutritional value a bit.
DSC_0021With all that said let`s get our Cajun on & make some Shrimp Chicken & Chorizo Quinoa Jambalaya.
Here`s what you`ll need:
1 lb Chicken- boneless, skinless breasts or thighs cut in bite size pieces.
3/4 lb Spanish Chorizo or a smoked sausage sliced into rounds.
1 lb shrimp- peeled & deveined
Celery-3 ribs chopped
Onion-1 medium white or yellow diced
Green Bell Pepper- 1 cored & diced
Garlic- 4-5 cloves minced
Tomatoes- 1 lb peeled & chopped (or 1 15oz can)
Chicken Stock- 2 cups
Quinoa-1 cup rinsed
Bay Leaves-2
Blackened Seasoning or Cajun Seasoning-2 Tbsp
Fresh Thyme-3-4 sprigs
Green Onion &/or Parsley-to garnish

 

Prep the vegetables.

 

 

Prep the chicken, sausage & shrimp.

 

 

 

Heat a large skillet or soup pot over medium high heat, add a splash of olive oil & add the chicken & sausage. Cook until browned stirring occasionally, 5-7 minutes. Remove from the pot.
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Add the celery, onion, bell pepper & garlic & cook for 3-4 minutes until the veggies start to soften.

 

 

Add the chicken, sausage, stock, tomatoes, bay leaves & thyme, stir & bring to a boil.

 

 

 

Add the quinoa, stir, reduce heat to a simmer, cover and cook for 20-30 minutes.

 

 

 

Check and adjust seasoning as desired. Remove the bay leaves & thyme sprigs.

 

 

Serve to bowls, garnish with sliced green onion &/or parsley & enjoy your Shrimp Chicken & Chorizo Quinoa Jambalaya.

Shrimp Chicken & Chorizo Quinoa Jambalaya

Shrimp  Chicken & Chorizo Quinoa Jambalaya

Ingredients

  • 1 lb Chicken- boneless, skinless breasts or thighs cut in bite size pieces.
  • 3/4 lb Spanish Chorizo or a smoked sausage sliced into rounds.
  • 1 lb shrimp- peeled & deveined
  • Celery-3 ribs chopped
  • Onion-1 medium white or yellow diced
  • Green Bell Pepper- 1 cored & diced
  • Garlic- 4-5 cloves minced
  • Tomatoes- 1 lb peeled & chopped (or 1 15oz can)
  • Chicken Stock- 2 cups
  • Quinoa-1 cup rinsed
  • Bay Leaves-2
  • Blackened Seasoning or Cajun Seasoning-2 Tbsp
  • Fresh Thyme-3-4 sprigs
  • Green Onion &/or Parsley-to garnish

Instructions

  1. Prep the vegetables.
  2. Prep the chicken, sausage & shrimp.
  3. Heat a large skillet or soup pot over medium high heat, add a splash of olive oil & add the chicken & sausage. Cook until browned stirring occasionally, 5-7 minutes. Remove from the pot.
  4. Add the celery, onion, bell pepper & garlic & cook for 3-4 minutes until the veggies start to soften
  5. Add the chicken, sausage, stock, tomatoes, bay leaves & thyme, stir & bring to a boil.
  6. Add the quinoa, stir, reduce heat to a simmer, cover and cook for 20-30 minutes.
  7. Check and adjust seasoning as desired. Remove the bay leaves & thyme sprigs.
  8. Serve to bowls, garnish with sliced green onion &/or parsley & enjoy your Shrimp Chicken & Chorizo Quinoa Jambalaya.
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