Chicken and Shrimp Quinoa Jambalaya
Prep time
Cook time
Total time
A slightly spicy Cajun dish of Louisiana full of vegetables, chicken, shrimp and sausage.
Recipe type: Stew
Cuisine: Southern
Serves: 10 cups
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Add the shrimp and cook until no longer pink. Give a taste test and add a few splashes of hot sauce if desired.
  5. Serve with diced scallions over the top.
Nutrition Information
Serving size: 1 cup Calories: 300 Fat: 11 Carbohydrates: 24 Sugar: 2 Sodium: 654 Fiber: 3 Protein: 26 Cholesterol: 138
Recipe by PB + P Design at