Chicken Sausage and Shrimp Jambalaya

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Sweet, raw

  1 onion or 331g

• Celery

  Raw

  200g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic

  Raw

  3 cloves, minced or 9g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Smoked chicken and beef sausage

  6 oz or 170g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 cup or 480g

• Tomatoes

  Crushed, canned

  ¹⁵⁄₁₆ can (15 oz) or 411g

• Quinoa

  Uncooked

  1 cup or 170g

• Seasoning

  Cracked Pepper Blend - Wegmans

  100g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Parsley

  Spices, dried

  100g

Directions

1. In a large Dutch oven heat olive oil over medium heat.
2. Add onions, celery, and bell peppers and season with salt and pepper.
3. Cook for 4 minutes, or until just tender. Stir in garlic and cook for 1 minute.
4. Stir in chicken and add sweet paprika and oregano.
5. Cook for 5 minutes, or until chicken is browned on all sides.
6. Stir in prepared sausage and tomato paste; cook for 1 minute.
7. Add chicken broth, crushed tomatoes, rice and cajun seasoning.
8. Bring mixture to a boil; reduce heat to medium low and cover the pot with a lid.
9. Cook for 20 minutes, or until rice is tender and most of the liquid is absorbed.
10. Add the shrimp and cook for 4 to 5 minutes, or until shrimp is pink and cooked through.
11. Remove from heat.
12. Garnish with sliced green onions and dried parsley.
13. Serve.
14. Recipe by: Katerina | Diethood (source: https://diethood.com/jambalaya-recipe/)

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