Quinoa Cajun Jumbalaya
Prep time: 
Cook time: 
Total time: 
Serves: About 6 cups
  • 2 tablespoons olive oil, divided
  • ½ medium onion, chopped
  • 3 celery stalk with leaves, chopped
  • 1 large green pepper, chopped
  • 2 garlic cloves, minced
  • ½ pound chicken breast cut into bite-sized pieces
  • ¼ pound shrimp, peeled and deveined
  • 1 teaspoon salt, divided
  • 1 teaspoon cayenne pepper divided
  • 2 teaspoons paprika, divided
  • 3 andoille sausage link
  • 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
  1. In a medium bowl, add chicken and shrimp. Toss with ½ teaspoon cayenne pepper, ½ teaspoon salt and 1 teaspoon paprika. Set aside.
  2. In a large skillet, heat ½ tablespoon 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. Transfer to a plate.
  3. In the same skillet add, 1 tablespoon oil, turn the heat up to medium-high. Add chicken and shrimp until seared on both sides, about 1-2 minutes, they do not need to be fully cooked. Remove from pan. Set aside. Add remaining oil and sliced sausage to the pan, sear until brown on both sides, about 1-2 minutes.
  4. Add veggies back to the pan, along with tomatoes, quinoa, remaining cayenne, paprika, garlic powder, oregano and chicken stock.
  5. Bring mixture to a boil and reduce to a low simmer, cover until quinoa is cooked, about 15 minutes.
  6. In the last five or so minutes of cooking, add shrimp and chicken back the pan and simmer until chicken and shrimp are cooked through.
  7. Season to taste with salt, pepper and cayenne. Serve with sliced green onion.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/quinoa-cajun-jumbalaya/