Shrimp Sausage and Quinoa Jambalaya

Experience a vibrant twist on a Southern classic with this Shrimp Sausage and Quinoa Jambalaya. Packed with bold Cajun flavors, this one-pot wonder combines tender shrimp, smoky Andouille sausage, and fluffy quinoa for a hearty, protein-rich meal that's both nutritious and satisfying. Fresh vegetables like onions, green bell peppers, and celery add a savory foundation, while paprika, Cajun seasoning, and thyme infuse every bite with irresistible spice. Simmered in a rich tomato and chicken broth base, this gluten-free jambalaya comes together in just 45 minutes, making it perfect for weeknights or entertaining. Top it off with a sprinkle of fresh parsley and scallions for a beautiful garnish that enhances the dish's flavor and presentation. A healthier take on comfort food, this recipe will transport your taste buds straight to Louisiana!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 8 ounces Andouille sausage, sliced
• 1 pound Shrimp, peeled and deveined
• 1 medium Onion, diced
• 1 medium Green bell pepper, diced
• 2 stalks Celery stalks, diced
• 3 cloves Garlic cloves, minced
• 1 cup Quinoa, rinsed
• 1 15-ounce can Diced tomatoes (with juice)
• 2 cups Chicken broth
• 1 teaspoon Paprika
• 1.5 teaspoons Cajun seasoning
• 0.5 teaspoon Dried thyme
• 1 piece Bay leaf
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Scallions, sliced (for garnish)
• 2 tablespoons Fresh parsley, chopped (for garnish)

Directions

Step 1

Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.

Step 2

Add the sliced Andouille sausage and cook for 3–4 minutes until browned. Remove the sausage and set aside.

Step 3

In the same skillet, add another tablespoon of olive oil. Add the shrimp and cook for 2–3 minutes per side until they turn pink and opaque. Remove and set aside.

Step 4

Lower the heat to medium and add the diced onion, green bell pepper, and celery to the skillet. Cook for 5 minutes until softened.

Step 5

Stir in the minced garlic and cook for an additional minute, until fragrant.

Step 6

Add the rinsed quinoa, diced tomatoes (with their juice), chicken broth, paprika, Cajun seasoning, dried thyme, bay leaf, salt, and pepper. Stir to combine.

Step 7

Bring the mixture to a boil, then cover the skillet and reduce the heat to low. Simmer for 15 minutes until the quinoa is cooked and most of the liquid is absorbed.

Step 8

Return the sausage to the skillet and stir to combine. Cook for an additional 5 minutes to heat the sausage through.

Step 9

Gently fold in the cooked shrimp and remove the bay leaf.

Step 10

Taste and adjust seasoning, if needed.

Step 11

Garnish with sliced scallions and chopped parsley before serving. Enjoy!

Nutrition Facts

Serving size	(1706.4g)

Amount per serving	% Daily Value*
Calories	1736.5

Total Fat 96.0g	0%
Saturated Fat 27.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1045.9mg	0%
Sodium 6045.5mg	0%
Total Carbohydrate 72.8g	0%
Dietary Fiber 13.0g	0%
Total Sugars 14.1g
Protein 159.6g	0%

Vitamin D 0IU	0%
Calcium 403.7mg	0%
Iron 10.6mg	0%
Potassium 3134.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.2%

Protein: 35.6%

Carbs: 16.2%