Down the road from us, there is a great little cajun shack restaurant called Wilfong’s. It’s owned by Stephanie Wilfong. I invited her to be a guest on season 2 of my cooking show, “Southern Fried Skinnyfied,” and this is the main dish we made!
This is such a simple, delicious dish packed with protein. I love the cajun flavors and the quinoa is a fun twist on Jambalaya. You can also make this with white or brown rice, just follow your water or broth to rice ratio and cooking time before adding the shrimp.
Wilfong’s Quinoa Jambalaya
Course: MainCuisine: CajunDifficulty: Easy6
servings5
minutes30
minutesIngredients
• 1 tbsp olive oil
• ½ onion chopped
• 1 zuchinni chopped
• 1 orange bell pepper
• 1 garlic clove, minced
• 1 low-sodium sausage sliced into round chunks (Andouille is the best)
• 1 cup dry quinoa
• 1 1/2 cup low sodium chicken broth
• 1 can fire roasted tomatoes
• 1 lb wild caught shrimp, peeled & deveined
• sea salt
• pepper
• 1 green onion sliced thinly
Directions
- Heat oil in large skillet over medium high heat
- Sautee onion, zuchinni, bell pepper, garlic and sausage for 5 min. Add the quinoa and toss for about 2 min
- Add broth and tomatoes to skillet and bring to a boil. Reduce heat and simmer, covered for 15 minutes or until quinoa is cooked.
- Add the shrimp and cover the pan. Cook about another 5-10 minutes or until shrimp are cooked.
- Add salt and pepper to taste. Remove from heat top with green onions if you want.
