Seafood Jambalaya with Quinoa
2 tablespoons butter
1 lb. andouille sausage (or other smoked sausage), sliced ¼” thick pieces
1 bell pepper, diced
1 large onion, diced
3 ribs celery, diced
1 head of garlic, peeled and minced
Creole seasoning (see below)
1 15 oz. can of chopped tomatoes
1 lb. shrimp, peeled and deveined
8 oz. fish fillets, cut into chunks (grouper cheeks are wonderful here)
3 cups quinoa, or brown/wild rice, or combination
6 cups water or stock
2-3 bay leaves
Green onions, chopped for garnish
Any Louisiana-style hot sauce
Using a thick-walled pot or French oven, sauté the sausage in the butter until sausage begins to crisp. Add the Trinity (onions, celery, bell pepper), garlic, and some of the Creole seasoning to the pot, sautéing until the vegetables are a light brown. Add the quinoa to the mix and sauté for another minute or so.
Add the can of tomatoes, bay leaves and water; bring to a boil. Be sure to scrape the bottom of the pot to keep the quinoa floating. Reduce heat and simmer while covered until most of the water is absorbed.
Now fold in the shrimp and fish fillets, re-season with Creole seasoning, and simmer 2 minutes, just enough time to get the shrimp and fish started. Then remove from heat and keep covered another 10 minutes.
Serve right from the pot or transfer, garnish with green onions and hot sauce.
Suggestion for Creole seasoning*:
2 tablespoons paprika
2 tablespoons garlic, granulated
2 tablespoons pepper, freshly ground
1 tablespoon onion, granulated
1 tablespoon salt, table
1 teaspoon (or more) cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
*NOTE: You don’t have to use all the seasoning at once; it will keep if sealed airtight. Be sure to taste and see what it needs first!
We ended up using half quinoa and half wild rice mix as our grains, and the textures were wonderful. Our selected hot sauce for the evening, Florida Roadkill, came out of John's collection.