Spicy Shrimp Jambalaya Quinoa Recipe a spicy jambalaya is paired with quinoa in this recipe for an added punch of protein. This recipe retains all the flavors of traditional jambalaya in an updated way.
A lot of my friends know I have a website. Some read, some don’t. One friend got on callmepmc.com for the first time recently and read this post. She was very complimentary of everything but primarily asked how I learned to write. If you go way back to my first posts, you’ll see I’ve grown a lot in photography and writing. I worked really hard on both, but I’ve always love to write. I loved English in school. But, by no means to I think I’m a good writer. Some posts are hits, when I’m inspired. Some are not, some are work. I’ll be the first to say I am not inspired when I sit down to type. The creative process for me happens when I’m not at the computer. It happens when I’m running or cooking or folding clothes or mopping the floor. I jot down notes all the time to remind myself not to forget to tell you something about a recipe. When I sit down at the computer is when I pull of those notes together to write a story.
That’s just a little insight into my blogging process. It takes about 6 hours from start to finish on a post. That’s beginning with cooking, photos, writing, editing and proofing.
When I’m talking about food that I love, like, quinoa, it makes for easier writing.
Spicy Shrimp Jambalaya Quinoa Recipe is a great cold weather recipe. It’s spicy, flavorful and comforting. Plus, it’s very simple to make, the hardest part is allowing it to simmer for a few hours. Now, you can cut down on the simmer time, but it does get better the longer it simmers. It’s just one of those recipes.
Substituting quinoa in recipes for rice or pasta is a great way to pack extra protein into your diet. I follow the package directions for cooking the quinoa, except I cook it 3 to 4 minutes longer than suggested.
Quinoa is a complete protein containing all nine essential amino acids. It’s light, fluffy and is a great substitute for rice and pasta in recipes.
This Spicy Shrimp Jambalaya Quinoa Recipe is spicy, filling and nutritious. You can prepare it stove-top or easily in the slow cooker.
- 1 pound uncooked medium fresh shrimp
- 1 lb cooked and peeled crawfish tails
- 1/2 cup diced onion
- 1/2 cup diced green pepper
- 4 green onions sliced
- 2 celery stalks sliced
- 1/4 cup butter
- 1 1/2 Tablespoon minced garlic
- 1 Tablespoon all-purpose flour
- 14.5 oz can diced tomatoes
- 10 oz can tomatoes with green chiles
- 6 oz can tomato paste
- 2/3 cup water
- 1 bay left
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 and 1/2 T dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 to 1/8 teaspoon red pepper
- 1 cup quinoa uncooked
- Peel shrimp and devein; set aside
- Peel crawfish, or drain if frozen; set aside.
- Chop onion, green pepper, green onion and celery.
- Melt butter in a large sauce pan that has a lid or a Dutch oven. Add chopped vegetables and garlic. Saute' over med-high heat 5 minutes or until tender. Add flour, cook stirring constantly, 1 minute or until smooth.
- Add diced tomatoes, tomatoes with green chiles, tomato paste and water. Add bay leaf, basil, thyme, oregano, salt, black pepper and red pepper to pan.
- Stir and turn to simmer.
- Simmer 4 hours. Add crawfish and shrimp and cook 30 minutes, check shrimp. Check at 30 minutes. If shrimp are pink, it's ready. Cook longer, but keep an eye on it until shrimp are cooked. When cooked shrimp will form a 'C', if shrimp are a complete 'O' they're overcooked.
- Cook quinoa according to package directions.
- To serve, spoon 3/4 cup quinoa into a bowl, top with cup of jambalaya. Enjoy!
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