Chicken Andouille Jambalaya

Yesterday we went to Sam's Club to pick up some items for John.  While there, I decided to get a chicken.  Of course, since I also recently got a big bag of quinoa, I figured today would be a good day for jambalaya.  So, when I went out to run errands today, I stopped at Eastman Party store and picked up a package of Adell's Cajun Andouille sausages.  I love doing this because it gives me a chance to use of some of the vegetables I put up in the freezer.  Today it was red peppers, corn and peas.  The combination turned out especially nice.  The only thing that might have been better was a bit of okra.  As always, the combination of Rotel and andouille sausage give this dish quite a nice bite!  The quinoa works so nicely for me, it allows me to have a "normal-sized" serving.

Chicken Andouille Jambalaya

• 2 cups white quinoa
• 4 cups vegetable stock
• 2 (10.5 oz) cans Rotel tomatoes with chilis
• 2 cups diced red peppers
• 2 cups fresh sweet corn*
• 2 cups fresh sweet peas*
• 4 cups shredded rotisserie chicken
• 4 Adell's Cajun Andouille sausage links

Place all ingredients into crock of slow-cooker, placing the chicken and sausage on top.  Cover and cook on HIGH for 4-6 hours or until the quinoa is cooked and most of the liquid is absorbed.  Remove sausages, slice into 1/4" pieces and return them to the crock: Mix well.

*CSA ingredients

Quinoa Jambalaya

I know that I have posted recipes for jambalaya here before, but, honestly, this is a flexible recipe, just like my quiches.  I do, however, now always make my jambalaya with quinoa instead of rice.  There are several reasons for this.  First, quinoa doesn't seem to expand in your stomach the way that rice does.  Second, it has 4 grams of protein per half cup serving, so it makes the dish even healthier for me.  Third, quinoa is one of only 2 plant products that has complete protein: all amino acids needed in your diet are contained in this wonderful little grain!  It cooks up the same way that rice does, so it's a great substitute.

Quinoa Jambalaya with Asparagus

• 2 cups quinoa
• 4 cups homemade chicken stock
• 2 cans tomatoes with chiles
• 5 boneless skinless chicken thighs
• 1 pkg al fresco Chicken Andouille sausage
• 2 cups asparagus pieces
• 2 cups mixed bell peppers
• 3 cloves garlic
• 2 cups corn

Combine all ingredients in crockpot.  Cook on LOW for 8 hours.  Remove chicken thighs and sausages; cool.  Shred the chicken and slice the sausages.  Return to the crockpot; stir to blend.

A Dish for Mardi Gras

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  

Jambalaya

It's that time of year again: Mardi Gras! Today at Murray Hill Market, I found a beautiful andouille sausage. What better to make jambalaya with to celebrate Mardi Gras? I always make my jambalaya in the rice cooker. Fuzzy logic is a wonderful thing!

 Rice Cooker Jambalaya

•  2 cups shredded chicken*
•  1/2 pound andouille sausage
•  2 cups brown rice, uncooked
•  4 cups water (or stock)
•  24 oz crushed tomatoes
•  1 cup salsa (CaJohns Trinidad salsa*)
•  1 cup frozen sweet corn*
•  1 cup baby peas

 Place all ingredients into bowl of rice cooker; mix well. Set to porridge and press Cook. Serving is 1 1/2 cups.

 * CSA Ingredients