Sunday, April 2, 2017

Jambalaya with Sausage and Shrimp



Nothing better than a big pot of Jambalaya to serve up when it's a rainy day, this recipe will warm you right up,

What you need:
1 tablespoon olive oil
1 large red onion (medium dice)
1 large red bell pepper (medium dice)
1 pound turkey sausage
1 pound smoked sausage sliced
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
12 ounces quinoa (rinsed)
1 tablespoon healthy creole seasoning
hot sauce (to taste)
1 pound frozen shrimp (pre-peeled and deveined)

How to make it:
In a large heavy 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. We served this with pan sauteed sweet potatoes
SO GOOD

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