I am a New Orleans girl and we LOVE rice. In fact, after being engaged for a few months, my husband told me he had eaten more rice during our time together than he had in his entire life! What can I say? It’s just the right way to do things.
My kids may have been born in Texas, but they have Louisiana blood running through those veins. They love all the New Orleans standards. Red Beans and Rice, Gumbo, White Beans, Etoufee, and Jambalaya are favorites at our house, and they all have rice. Unfortunately for all of us, my son had to avoid rice according to his allergist. Enter my Quinoa Jambalaya to save the day.
Our family LOVES this dish! It has all the great flavor of a traditional Louisiana Jambalaya with the super healthy grain quinoa. It actually makes you feel good about indulging. I can hear the Second Line Music now.
- 1-1.5 lbs chicken breasts (cooked and chopped)
- 2 cups chopped ham or smoked sausage
- 12oz of quinoa
- 1 large onion, chopped
- 1 green pepper, chopped
- 3 stalks of celery, chopped
- 2 Tbsp chopped garlic
- 1 bay leaf
- 1, 15oz can of tomato sauce
- 24oz of chicken broth
- 2 Tbsp olive oil
- 1 Tbsp dried basil
- 1 Tbsp dried oregano
- Parsley, salt, pepper, onion and garlic powder to taste.
Heat olive oil over medium-high heat in a large stock pot. Add chopped onion, peppers, and celery (The Trinity). Cook for a minute or 2 before adding garlic. Continue cooking until the onions are translucent. Add tomato sauce and 1/2 cup of chicken broth to pot. Add quinoa to pot and cook for 2 minutes, stirring frequently. Add bay leaf, salt, pepper, onion and garlic powder, dried oregano, basil, and parsley. Add cooked chicken and ham or sausage, pour in the remaining broth, and stir. Cover pot, reduce heat to medium low, and cook for 15-25 minutes. Cook until the quinoa is tender and most of the liquid had evaporated. Stir again before serving and enjoy!