Ingredients for Shrimp Sausage And Quinoa Jambalaya
- Low Sodium Chicken Broth
- 1 cup quinoa
- Olive Oil
- Smoked Kielbasa
- 1 medium onion, chopped
- Red Bell Pepper
- Garlic Cloves
- Vegetable Juice
- Medium Shrimp
- Frozen Peas
- Grape Tomatoes
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How to Make Shrimp Sausage And Quinoa Jambalaya
- Rinse 1 cup quinoa and combine with 4 cups chicken broth in a medium saucepan.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed.
- While quinoa cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 pound kielbasa sausage, sliced, 1 medium onion, chopped, 1 bell pepper (any color), chopped, and 2 cloves garlic, minced.
- Sauté for 8-10 minutes, or until vegetables are tender and sausage is browned.
- Stir in 1 cup chicken broth and 1/2 cup V8 juice.
- Bring to a simmer and cook for 5 minutes.
- Add 1 pound shrimp (peeled and deveined), and simmer for 5 minutes, or until pink and cooked through.
- Stir in 1 cup frozen peas, 1 (14.5 ounce) can diced tomatoes (undrained), and the cooked quinoa. Gently toss to combine.
- Season with salt and pepper to taste. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
14g
Fat
13g
Carbs
13g
