Shrimp Sausage And Quinoa Jambalaya Recipes

SHRIMP AND SMOKED SAUSAGE JAMBALAYA

Steps:

• Heat oil in a large Dutch oven over medium-high. Add sausage; cook about 6 minutes, stirring occasionally, until lightly browned. Add onion, celery, bell pepper, garlic, and jalapeno. Cook 5-6 minutes, stirring frequently, until vegetables are softened. Add rice and cook, stirring constantly, 30 seconds.
• Add stock, tomatoes, salt, and cayenne pepper. Bring to a boil; cover, reduce heat to medium-low, and simmer until rice is just tender, 10 minutes. Add shrimp, cover, and cook until shrimp turn pink, about 4 minutes. Remove from heat. Stir in scallions and lemon juice. Garnish with additional scallions.

SHRIMP AND SAUSAGE JAMBALAYA

Steps:

• Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside. Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.
• Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired.

QUINOA JAMBALAYA

Steps:

• Heat oil in a large skillet over medium heat; cook and stir sausage until browned, about 5 minutes. Add onion to sausage; cook and stir until slightly browned, about 5 minutes. Stir sweet pepper, oregano, thyme, cayenne pepper, celery salt, and red pepper flakes into sausage mixture; cook and stir until fragrant, 1 to 2 minutes.
• Mix quinoa into sausage mixture; cook and stir until quinoa is slightly toasted, about 1 minute. Pour broth and marinara sauce over quinoa mixture. Cover skillet and simmer until quinoa is tender, about 15 minutes.

SHRIMP, SAUSAGE AND QUINOA JAMBALAYA

Steps:

• Combine 4 cups chicken broth and quinoa in a medium saucepan.
• Bring to a boil, reduce heat to low, cover and cook 15 minutes.
• Heat oil in a skillet and add kielbasa, onion, bell pepper and garlic.
• Saute about 10 minutes or until vegetables are tender.
• Add remaining broth and V-8 juice; bring to a simmer.
• Add shrimp and simmer 5 minutes or until done.
• Add peas, tomatoes and cooked quinoa and toss.

QUICK SAUSAGE AND SHRIMP JAMBALAYA

Steps:

• Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, until softened, 5 to 7 minutes. Add the sausage and cook until starting to brown, about 5 minutes.
• Add the celery and bell pepper and cook until softened, 5 to 7 minutes longer. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until very fragrant, about 1 minute.
• Reduce the heat to low. Sprinkle the Creole seasoning, salt and pepper on top. Stir in the tomatoes and rice and cook until warmed through. Taste and stir in additional salt and pepper if needed. Stir in the shrimp and heat through. Stir in the hot sauce. Sprinkle with the scallions. Serve warm.