Try this Shrimp and Sausage Jambalaya recipe, or contribute your own.
Suggest a better description1. Heat oil in a large Dutch oven or heavy-based pot. Add sausage and brown on both sides, about 3 - 4 minutes. Add onion, bell pepper, and celery, and cook for 5 - 6 minutes, until they start to soften. Stir in garlic and tomato paste. Cook for another 2 minutes, and then add bay leaf, thyme, oregano, and cayenne. Stir in tomatoes, quinoa, and chicken broth.
2. Taste liquid, and season it with salt and pepper to taste. Bring liquid to a boil. Cover pot, reduce heat, and simmer until quinoa is just cooked through, about 20 minutes. Stir in shrimp, lemon juice, and half the scallions. Cover pot and cook for another 5 - 6 minutes until shrimp are pink and cooked through. Uncover pot and cook for another few minutes until any extra water is evaporated.
3. Top with fresh scallions.
Note: Look for a sausage with the least amount of sodium. If you feel it’s still high, you can substitute with chicken or beef.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (843g) | ||
Recipe Makes: 1 | ||
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Calories: 118 | ||
Calories from Fat: 6 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 3146.2mg | 108 % | |
Potassium 838.9mg | 22 % | |
Total Carbohydrate 28.4g | 8 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 28.4g | ||
Protein 5.4g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 118
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