Shrimp, Sausage and Quinoa Jambalaya

Mark Boughton
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 35 mins


4 1/2cups lower-sodium chicken broth, divided
2cups quinoa (12 ounces)
1tablespoon olive oil
1/2pound smoked turkey kielbasa, sliced in 1/4-inch rounds
1large onion, chopped
1 red bell pepper, thinly sliced
4cloves garlic, peeled and chopped
1cup spicy V-8 juice
1pound medium shrimp, peeled and deveined
1cup frozen peas
1cup grape tomato halves


  1. Combine 4 cups chicken broth and quinoa in a medium saucepan. Bring to a boil, reduce heat to low, cover and cook 15 minutes.
  2. Heat oil in a skillet and add kielbasa, onion, bell pepper and garlic. Sauté about 10 minutes or until vegetables are tender. Add remaining broth and V-8 juice; bring to simmer. Add shrimp and simmer 5 minutes or until done. Add peas, tomatoes and cooked quinoa and toss. 


Nutritional Info *per serving

  • Glycemic Load 0.84
  • Calories 240
  • Fat 9g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 4g
  • Cholesterol 90mg
  • Sodium 740mg
  • Potassium 520mg
  • Carbohydrate 21g
  • Fiber 4g
  • Sugars 4g
  • Protein 18g
  • Trans Fat 0g
  • Vitamin A 30%
  • Vitamin C 60%
  • Calcium 6%
  • Iron 10%
  • The Jambalaya Chronicles | Parapet Safety

    […] recipes on the internet, and most of them look pretty good.  I’m not so sure about this quinoa version with turkey sausage, but just about anything else looks pretty tasty.  But I still prefer a […]

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