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Prep time
30 minutes
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Cook time
4 hours
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Serves
8
Author Notes
Chicken, Andouille sausage and shrimp jambalaya that uses quinoa instead of rice. —acwhitney
Ingredients
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1 1/4 cups
quinoa, rinsed
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1
white onion, diced
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1
green bell pepper, diced
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2 pieces
boneless chicken breast, whole
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12 ounces
Andouille sausage, 1/2 inch slices
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14 ounces
crushed tomato
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1 1/2 cups
broth, chicken or beef
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1 teaspoon
paprika
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1/2 teaspoon
chili powder
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1/2 teaspoon
dried thyme
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1 teaspoon
salt
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Pinch
cayenne or more to taste
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8 ounces
raw shrimp, peeled (tail removed) and deveined
Directions
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Place all but the shrimp in your slow cooker and cook on low for 4 hours.
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Turn off the slow cooker and remove the chicken breasts. Place them in a bowl and shred the chicken using two forks. Set aside.
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Add the shrimp and fold the shrimp in, allowing the heat of jambalaya to cook the shrimp, about 10 minutes.
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Stir the shredded chicken back in and serve.
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