Shrimp Sausage and Quinoa Jambalaya
Experience a vibrant twist on a Southern classic with this Shrimp Sausage and Quinoa Jambalaya. Packed with bold Cajun flavors, this one-pot wonder combines tender shrimp, smoky Andouille sausage, and fluffy quinoa for a hearty, protein-rich meal that's both nutritious and satisfying. Fresh vegetables like onions, green bell peppers, and celery add a savory foundation, while paprika, Cajun seasoning, and thyme infuse every bite with irresistible spice. Simmered in a rich tomato and chicken broth base, this gluten-free jambalaya comes together in just 45 minutes, making it perfect for weeknights or entertaining. Top it off with a sprinkle of fresh parsley and scallions for a beautiful garnish that enhances the dish's flavor and presentation. A healthier take on comfort food, this recipe will transport your taste buds straight to Louisiana!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 8 ounces Andouille sausage, sliced
- 1 pound Shrimp, peeled and deveined
- 1 medium Onion, diced
- 1 medium Green bell pepper, diced
- 2 stalks Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 1 cup Quinoa, rinsed
- 1 15-ounce can Diced tomatoes (with juice)
- 2 cups Chicken broth
- 1 teaspoon Paprika
- 1.5 teaspoons Cajun seasoning
- 0.5 teaspoon Dried thyme
- 1 piece Bay leaf
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Scallions, sliced (for garnish)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
Add the sliced Andouille sausage and cook for 3–4 minutes until browned. Remove the sausage and set aside.
In the same skillet, add another tablespoon of olive oil. Add the shrimp and cook for 2–3 minutes per side until they turn pink and opaque. Remove and set aside.
Lower the heat to medium and add the diced onion, green bell pepper, and celery to the skillet. Cook for 5 minutes until softened.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the rinsed quinoa, diced tomatoes (with their juice), chicken broth, paprika, Cajun seasoning, dried thyme, bay leaf, salt, and pepper. Stir to combine.
Bring the mixture to a boil, then cover the skillet and reduce the heat to low. Simmer for 15 minutes until the quinoa is cooked and most of the liquid is absorbed.
Return the sausage to the skillet and stir to combine. Cook for an additional 5 minutes to heat the sausage through.
Gently fold in the cooked shrimp and remove the bay leaf.
Taste and adjust seasoning, if needed.
Garnish with sliced scallions and chopped parsley before serving. Enjoy!
Nutrition Facts
Calories |
1736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.0 g | 123% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1046 mg | 349% | |
| Sodium | 6046 mg | 263% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 14.1 g | ||
| Protein | 159.6 g | 319% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3135 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
