Shrimp, Quinoa, and Andouille Jambalaya

By chelyc13

From Supermarket Healthy

Ingredients

• FOR THE JAMBALAYA:
• 2 teas canola oil
• 2 chicken or turkey andouille sausages, finely chopped
• 1 medium red onion, finely chopped
• 1 celery stalk, finely chopped
• 1 large green bell pepper, finely chopped
• 1/2 teaspoon kosher salt
• 2 garlic cloves, very finely cohpped or pressed through a garlic press
• 1 tablespoon finely chopped fresh thyme leaves
• 1 1/2 teaspoons smoked paprika
• 1 dried bay leaf
• 1/2 teaspoon ground black pepper
• 1 cup diced canned tomatoes
• 1 1/2 cups quinoa, rinsed well under cold water
• FOR SHRIMP:
• Juice of 1/2 lemon
• 1 garlic clove, very finely chopped or pressed through a garlic press
• 1/2 teaspoon kosher salt
• 1/2 pound peeled and deveined medium shrimp
• 1 teaspoon canola oil

Preparation

Step 1

1. To make the jambalaya: Heat the canola oil in a large heavy bottomed pot set over medium high heat. Add the sausage and cook, stirring often, until browned, about 5 minutes. Use a slotted spoon to transfer the sausage to a bowl.

2. To the pot add the onion, celery, bell pepper, and salt. Reduce the heat to medium and cook, stirring often, until the veggies are soft but not browned, about 6 minutes.

3. Stir in the garlic, thyme, paprika, bay leaf, and black pepper and once again cook until the garlic is fragrant, about 1 minute. Add 3/4 cup water and the tomatoes, bring the liquid to a boil over high heat, then add the quinoa and the sausage . Let it return to a boil, reduce the heat to low, cover and cook until the quinoa is tender, 15 to 18 minutes. use a fork to fluff and stir the quinoa, then place a paper towl on top of the pot and put the cover back on. Let the quinoa stand for 10 mintues.

4. to make the shrimp: add the lemon juice to a medium bowl along with the garlic and salt. Add the shriimp and toss to coat. heat the canola oil in a meidum skillet over medium high heat. Add the shrimp and cook until they are golden and just start to curl, 2 to 3 minutes.

5. To finish and serve: divide the jambalaya among 4 bowl and top with some shrimp. Sprinkle with the parsley and serve with a lemon wedge on the side.