Ingredients
Scale
- 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
Instructions
- 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, tomato sauce, 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!
Notes
If there is a gluten sensitivity, use certified gluten free quinoa.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.