Quinoa Jambalaya


  • Prep time: 30
  • Serves: 8
  • Recipe tags:
  • Posted: 24th February 2015


  • 3 tbsp olive oil
  • 2 ribs of celery, chopped
  • 1 white onion, diced
  • 1 small red bell pepper, cored and diced
  • 1 small green bell pepper, cored and diced
  • 1-2 jalapeno peppers, seeded and finely chopped (more/less to taste)
  • 4 cloves garlic, minced
  • 1/2 lb Denninger’s side bacon
  • 2 boneless skinless chicken breast, cut into bite-sized pieces
  • 1 lb Denninger’s Smoked Westfaeler sausage, thinly sliced into rounds
  • 1/2 lb cottage roll ham, cut into cubes
  • 3 cups chicken broth
  • 1 (28 oz) can of diced tomatoes
  • 1 package of Casbah uncooked quinoa
  • 2 tbsp cajun or creole seasoning
  • 1 bay leaf
  • 1 tsp thyme, crushed
  • 1/4 tsp cayenne pepper
  • 2 tbsp smoked paprika
  • 1 lb raw shrimp, peeled and deveined
  • salt and pepper to taste
  • green onions, chopped for garnish
  • chopped fresh parsley


Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add the bacon and cook until browned but not crisp. Add celery, onion, bell peppers, jalapeno and garlic. Sauté for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked. Add the remaining tablespoon of olive oil, chicken and sausage, and stir to combine. sauté for an additional 5 minutes, or until the chicken is no longer pink inside.

Add the chicken stock, tomatoes, quinoa, cajun spice, bay leaf, thyme, paprika and cayenne, and stir to combine. Bring to a boil then reduce heat to medium-low, cover and simmer for about 25-30 minutes or until quinoa is cooked.

Add in the shrimp and stir to combine. Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked and no longer pink (about 5 minutes) and all the liquid is absorbed. Remove bay leaf and season the jambalaya with salt and pepper and finish with chopped parsley and sliced green onions.