New Taste Journal
Whole Grain · Whole Food · Big Flavors
Quinoa And Brown Rice Jambalaya
with chicken and shrimp
6 Cloves Garlic
1 Green Pepper
1 Red Pepper
2 Stalks Celery
4 Plum Tomatoes
1/2 Yellow Onion
3 Tbs. Olive Oil
2+ Tbs. Cajun-Creole
1 tsp. Thyme, fresh or dry
1/2 tsp. Crushed Red Pepper, more or less
1 Cup Brown Rice
1 Cup Quinoa
4 Cups Vegetable Stock
1 Pound Chicken Breast, boneless, skinless
1 Pound Jumbo Shrimp
Heat Oven To 400°
Gather and rinse first 6 ingredients.
Peel onion and garlic.
Cut onion and celery into a very fine dice.
Chop the garlic
Cut peppers into a large dice.
Slice tomatoes into manageable size pieces.
Continue to slice & chop tomatoes into small pieces.
Remove from cutting board and place into a bowl.
Clean off cutting board.
Peel and devein the shrimp.
Note: For this recipe I left the shrimp whole and kept the tail on.
This was basically done to get a great photo.
If I were cooking this recipe for the family I would cut the shrimp into one inch pieces.
Make sure chicken is boneless and skinless.
Rinse and dry the chicken breast.
Cut chicken into a large dice.
Wash and sanitize the cutting board and knife.
Place them into the dishwasher, if you have one.
Gather and measure Cajun spice and thyme.
You may need some or all of the crushed red pepper, depending on how hot you like your jambalaya and also the heat in your Cajun spice mix.
Place rice into a strainer.
Spray with cold water for a couple minutes.
Place a large pan onto the stove.
Heat pan and add 2 tablespoons of oil.
When oil is hot, add the chicken.
Cook & stir chicken for a minute; add the spices.
Cook and stir chicken & spices together for a minute.
Remove chicken from the pan.
Chicken will still be very raw.
Add onion, celery, garlic and peppers to the pan.
Cook and stir for a couple minutes.
Add chopped tomatoes to the pan.
Cook and stir for another minute.
Add chicken back to the pan.
Add rice and vegetable stock to the pan.
Mix all ingredients together.
Bring liquid to a boil; turn heat down to a simmer.
Cover pan and simmer ingredients for 15 minutes.
As ingredients simmer, rinse the quinoa.
After 15 minutes, remove cover & add the quinoa.
Mix quinoa into the liquid.
Bring ingredients back to a simmer.
Simmer on the stove for half a minute.
Cover pan and place into the oven for 15 minutes.
While Jambalaya is in the oven, pat dry the shrimp.
Cut shrimp, if you like, and drizzle with a tablespoon of oil.
Sprinkle a teaspoon or so of Cajun spice over the shrimp.
Mix ingredients together.
After 15 minutes, remove pan from the oven.
Place back on the hot stove.
Remove cover and place shrimp over the other ingredients.
Let ingredients simmer for half a minute.
Place cover back onto the pan.
Remove pan from the heat and let the shrimp gently cook for 10 minutes.
Remove cover and serve.
Jambalaya can be garnished with some sliced green onion and a few drops of hot sauce on the side.
Jambalaya should be slightly "Wet" but not "Soupy"
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.