One-Pot Wonders

Slow Cooker Quinoa Jambalaya

by:
September  9, 2021
0 Stars
Photo by acwhitney
  • Prep time 30 minutes
  • Cook time 4 hours
  • Serves 8
Author Notes

Chicken, Andouille sausage and shrimp jambalaya that uses quinoa instead of rice. —acwhitney

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

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