A slightly spicy Cajun dish of Louisiana full of vegetables, chicken, shrimp and sausage.
Author: Jennifer Drummond
Recipe type: Stew
Cuisine: Southern
Serves: 10 cups
Ingredients
3 tbsp. extra virgin olive oil, divided
1 cup celery, diced small
1 cup onion, diced small
1½ cups bell pepper, diced small
1½ cups sweet bell peppers, dice small
3 clove garlic, diced small
8 oz. chicken breast, cut into bite size pieces
12 oz. Andouille Smoked Chicken Sausage, cut into slices
14 oz. can crushed tomatoes
3 cups low sodium chicken broth
1½ cups quinoa, rinsed
2 tbsp. Zatarain's Creole Seasoning
1 bay leaf
1lbs. shrimp, tail off
scallions
Instructions
In a large stock pot; add 2 tablespoons olive oil and all of the vegetables. Over medium heat cook the vegetables until slightly tender; about 5 minutes. Take the vegetables out and place in a bowl.
In the same stock pot, over medium heat; add 1 tablespoon of olive oil; add chicken and chicken sausage, cook until chicken is cooked; about 6 minutes.
Add vegetables back to the stock pot; give a good stir. Add crushed tomatoes, chicken broth and quinoa. Mix well. Stir in Zatarain's Creole Seasoning and bay leaf. Cover pot and let simmer for about 30 minutes; until quinoa is light and fluffy.
Add the shrimp and cook until no longer pink. Give a taste test and add a few splashes of hot sauce if desired.