Quinoa Cajun Jumbalaya

Name: Quinoa Cajun Jumbalaya
Ingredients: 2 tablespoons olive oil, approximately; 1 medium onion, chopped; 3 celery stalk with leaves, chopped; 1 large green pepper, chopped; 2 garlic cloves, minced; 1 14 ounce can petite diced tomatoes with garlic and onion; ¾ cup rinsed quinoa; 1 ½ cups chicken stock, plus more if needed; ½ teaspoon garlic powder; ½ teaspoon oregano; ½ pound chicken breast cut into bite-sized pieces; ¼ pound shrimp, peeled and deveined; 2 tsp Cajun seasoning; 3 andoille sausage link

Added by

Rachel over 9 years ago

Made some time ago

Ingredients

2 tablespoons olive oil, approximately
1 medium onion, chopped
3 celery stalk with leaves, chopped
1 large green pepper, chopped
2 garlic cloves, minced
1 14 ounce can petite diced tomatoes with garlic and onion
¾ cup rinsed quinoa
1 ½ cups chicken stock, plus more if needed
½ teaspoon garlic powder
½ teaspoon oregano
½ pound chicken breast cut into bite-sized pieces
¼ pound shrimp, peeled and deveined
2 tsp Cajun seasoning
3 andoille sausage link

Instructions

Put chicken pieces and shrimp in two bowls, and toss with approximately 1tsp each of cajun seasoning. Set aside.
In a large skillet, heat 1 Tbsp of olive oil over a medium heat. Add onion, celery and green pepper. Saute for 2-3 minutes until softened. Add garlic, saute another minute. Add tomatoes, quinoa, remaining 1/2 tsp cayenne, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp oregano and chicken stock. Bring mixture to a boil and reduce to a low simmer, cover until quinoa is cooked, about 15 minutes. While veggie and quinoa are cooking, add sliced sausage to a separate pan, sear until brown on both sides, about 1-2 minutes. Remove from pan, set aside. Cook chicken next, set aside, and then shrimp. When quinoa mixture is done, add the sausage, chicken, and shrimp. Season to taste with salt, pepper and cayenne. Serve with sliced green onion.