Jones Family Jambalaya

Kelly Jones
|
Servings: 4 to 6
|
easy
|
30 to 60 min
Part 1 of 2

This jambalaya is delicious and has a secret ingredient - quinoa!


  • Ingredients
  • step-by-step directions
Ingredients
Jones Family Jambalaya
  • 1 tablespoon olive oil
  • 1 large red onion (medium dice)
  • 1 large red bell pepper (medium dice)
  • 1 pound turkey sausage (removed from casing)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt (divided)
  • 1/2 teaspoon ground black pepper (divided)
  • 1 tablespoon tomato paste
  • 1 (28 ounce) can diced tomatoes
  • 1 (32 ounce) container chicken broth (reduced fat, low sodium)
  • 1/2 teaspoon paprika
  • 1 packet sugar substitute
  • 12 ounces quinoa (rinsed)
  • 1 tablespoon healthy creole seasoning
  • hot sauce (to taste)
  • 1 pound frozen shrimp (pre-peeled and deveined)
Directions
  • To a Dutch oven or heavy-bottomed pot, add oil and place over medium-high heat. Add onions and peppers and sauté for 5 minutes. Add ground turkey, garlic powder, onion powder, salt, pepper, and cook until turkey is browned. Drain excess fat. Add tomato paste, stir to combine and cook through for 1-2 minutes. Add tomatoes and chicken broth, paprika and sugar substitute. Bring to a boil. Add the rinsed quinoa, Creole seasoning and hot sauce to taste. Bring to a simmer, reduce heat to low and cover. Cook for 15 minutes, stirring occasionally. Add shrimp, bring to a simmer and cook another 5 minutes or until shrimp turn pink.
  • Remove from heat and serve.
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