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.
With 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
Blackened Seasoning or Cajun Seasoning-2 Tbsp
Fresh Thyme-3-4 sprigs
Green Onion &/or Parsley-to garnish
Prep the chicken, sausage & shrimp.
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.
Serve to bowls, garnish with sliced green onion &/or parsley & enjoy your Shrimp Chicken & Chorizo Quinoa Jambalaya.