This is not in any way “real” Jambalaya. This is my creation with what I had on hand to make a Jambalya-esque meal. I am trying to use as many ingredients in my cooking as I can find in my pantry without having to go by new spices and ingredients.
- Chicken Andouille Sausage – 12 oz. package – sliced
- Chicken breast – 1/2 lb. I had some in the freezer that I had pounded thin before I froze them and I just used them straight from the freezer
- Tomato Puree – 28 oz. can
- Creole Seasoning – 2 TBSP or to taste
- Red pepper – 1 large seeded and chopped
- Green pepper – 1 large seeded and chopped
- Onion – 1/2 large finely diced
- Quinoa – 1 cup
- Shrimp – 1 lb. – I used the medium frozen kind tails still on, cleaned and prepared
- In a large crock pot combine the tomato puree, diced peppers, diced onion, sliced sausage, chicken breasts, creole seasoning. Stir well. Cover and cook on high for 4-5 hours.
- Once chicken can be easily broken apart add the quinoa to the crock pot and stir well. Cook until all liquid is just about evaporated stirring occasionally.
- Add the shrimp to the crock pot.
- Continue to cook until all liquid is evaporated and shrimp are cooked through. From a frozen state mine took about 15-20 minutes yours may take more or less depending on size of shrimp and if they are frozen or thawed.
This was a hearty, spicy meal that my family really enjoyed. I loved that it was so easy to make and I didn’t need to fuss with it most of the day.