Fat Tuesday is coming up this week. While I was cleaning this weekend, I ran across andouille sausage and bay scallops in the freezer. I realized it's been a long time since I've made jambalaya. I know jambalaya is traditionally made with rice. However, I don't do rice very well anymore, so I decided to try making it with quinoa. I have to say, I really liked the result!
Andouille Scallop Quinoa Jambalaya for Rice Cooker
- 2 cups quinoa 'dry
- 2 links andouille sausage*
- 8oz. bay scallops
- 1 (28-oz) can crushed tomatoes
- 2 cups frozen peas and carrots
- 2 cups sliced zucchini*
- 1 cup salsa
- 1/4 tsp cayenne
- 1 Tbsp ground cumin
- 1 tsp dried oregano
Cut sausage in half lengthwise and then slice into half moons. Place all ingredients into rice cooker. Choose porridge setting close cooker and start.
*CSA ingredients
I want to thank fantastic mixture. I just wine basket it tasted awesome: -)
ReplyDeleteI have a webpage with the help of white recommendations professionally for everybody who is concerned. You can find it at http://recipes-for-food.com