Shrimp & Andouille Quinoa Jambalaya
Adapted from my good friend Sonali, The Foodie Physician.
It’s Mardi Gras time and my mind turns to Jambalaya! Oh yes, there’s gumbo and Red Beans and Rice (which I love as well), but I just always dream of Jambalaya and beads, tall red hurricane drinks and pretty masks whenever I hear Mardi Gras or New Orleans. I love that awesome New Orleans Jazz too, could listen to that ALL NIGHT LONG.
Let me tell you about this Jambalaya … the red quinoa along with the red bell peppers I used (I used a mix of red/yellow/green, but it seems the red ones dominated) and the fiery red tomatoes certainly made this dish very RED. I had to make some revisions to The Foodie Physician‘s recipe to adjust for what I had on hand, but I’m very happy with the results. I’ve found that Thai fish sauce does a great job of adding a good “seafood” taste to things, so I used fish sauce in place of the shrimp stock that Sonali recommends. Also, I wasn’t sure how well the quinoa would cook in this mix, so I cooked it separately. It would probably be fine cooking the quinoa right IN the Jambalaya; I just wasn’t confident enough to try that.
Oh, I have to tell you! I also found some wonderful Cajun Andouille sausage at the grocery store … it’s gluten free, no nitrites, no MSG, no hormones, no artificial ingredients … I have some lean chicken sausage I had INTENDED to use, but I just couldn’t resist buying a more authentic Andouille because I really love the taste of it. If you want a “skinnier” meal, use some lean chicken or turkey sausage.
Well, shall we get on with this party? I don’t know about you, but all this talk of Jambalaya has made me quite anxious to EAT!
- 1 teaspoon olive oil
- 6 ounces andouille sausage (cooked), sliced into 1/4-inch rounds
- 3 garlic cloves, peeled and chopped
- 1/2 cup yellow onion, chopped
- 1/2 cup bell pepper, chopped
- 1/2 cup celery, chopped
- 1/2 can (14.5 oz) diced fire roasted tomatoes
- 1 8-z. can tomato sauce
- 1/4 cup fish sauce
- 1 teaspoon Cajun seasoning
- 1 bay leaf
- 1/2 teaspoon chopped, fresh thyme leaves
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (or more, to taste)
- 1 1/2 cups cooked quinoa (I used red quinoa, but any color will do)
- 8 oz med or large shrimp, peeled and deveined
- Tabasco or other hot sauce, to taste.
- 3 - 5 stalks of green onion tops, snipped
- Start the quinoa cooking and prep your veggies.
- In a large nonstick dutch oven or wok, heat the olive oil over medium heat, then add the sausage and cook until seared. Add the garlic, onion, bell pepper, and celery and cook for several minutes, stirring frequently or until the onion is soft and translucent.
- Add the fire-roasted tomatoes, fish sauce and seasonings. Cover and cook on low for 10 - 15 minutes. When the quinoa is done, stir that in as well and cook a little longer. Add the shrimp, cover and cook for 5 - 7 minutes longer or until the shrimp is just cooked through. Stir in some hot sauce if more heat is desired, then stir in most of the green onions, reserving a few to sprinkle on top for garnish.
- Serve hot and enjoy!
If there is a gluten sensitivity, use certified gluten free quinoa.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This recipe was shared at Munching Mondays, Monday Mixer-Mardi Gras, Tuesday’s Table, Treasure Box Tuesday, Cast Party Wednesday, Thursday Favorite Things Bloghop, Real Food Friday, The Gathering Spot, Lovely Ladies Linky and Hearth & Soul Bloghop.