Ingredients:
1 Green Bell Pepper - Chopped
1 Red Bell Pepper - Chopped
1/2 Cup Red Onion - Finely Chopped
3 Large Cloves Garlic - Minced
1 Can (15.25) Kidney Beans - Drained
1 Can (14.50) Chicken Broth
1 Can (14.50) Whole Peeled Tomatos
3/4 Cups Quinoa - Washed and Rinsed
1/2 teaspoon Thyme
1 teaspoon Crushed Red Pepper
2 teaspoons Distilled White Vinegar
12oz Shrimp - Cooked, Tail-Off
4 Cajun Sausages - Fully Cooked
3 Tablespoons Vegetable Oil
1 teaspoon Cajun or Creole Season Salt
1/2 teaspoon Black Ground Pepper
1 Green Bell Pepper - Chopped
1 Red Bell Pepper - Chopped
1/2 Cup Red Onion - Finely Chopped
3 Large Cloves Garlic - Minced
1 Can (15.25) Kidney Beans - Drained
1 Can (14.50) Chicken Broth
1 Can (14.50) Whole Peeled Tomatos
3/4 Cups Quinoa - Washed and Rinsed
1/2 teaspoon Thyme
1 teaspoon Crushed Red Pepper
2 teaspoons Distilled White Vinegar
12oz Shrimp - Cooked, Tail-Off
4 Cajun Sausages - Fully Cooked
3 Tablespoons Vegetable Oil
1 teaspoon Cajun or Creole Season Salt
1/2 teaspoon Black Ground Pepper
Directions:
Heat 1 tablespoon vegetable oil over medium heat in a cast iron skillet or saute pan. Cut sausages into coin sized slices and cook them in the oil until they are juicy and browned. Meanwhile, heat the remaining 2 tablespoons of vegetable oil in a large pot over medium heat and saute the chopped bell peppers, red onion and minced garlic until they are soft. Once the vegetables are softened, add the whole peeled tomatoes and loosely break them up in the pot with your stirring utensil. Add chicken broth, thyme, crushed red pepper and bring to a boil. Once the contents are boiling add the washed and rinsed quinoa, stir a few times, cover the pot and reduce heat to a simmer for 15 minutes. After 15 minutes stir in the drained kidney beans, shrimp, cooked sausage and white vinegar. Cover again and continue to simmer for another 15 minutes. Add season salt and black pepper, to taste. Serve hot as a main or side dish.
Heat 1 tablespoon vegetable oil over medium heat in a cast iron skillet or saute pan. Cut sausages into coin sized slices and cook them in the oil until they are juicy and browned. Meanwhile, heat the remaining 2 tablespoons of vegetable oil in a large pot over medium heat and saute the chopped bell peppers, red onion and minced garlic until they are soft. Once the vegetables are softened, add the whole peeled tomatoes and loosely break them up in the pot with your stirring utensil. Add chicken broth, thyme, crushed red pepper and bring to a boil. Once the contents are boiling add the washed and rinsed quinoa, stir a few times, cover the pot and reduce heat to a simmer for 15 minutes. After 15 minutes stir in the drained kidney beans, shrimp, cooked sausage and white vinegar. Cover again and continue to simmer for another 15 minutes. Add season salt and black pepper, to taste. Serve hot as a main or side dish.
Makes 6 Servings Shrimp and Sausage Jambalaya with Quinoa