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. 

Learn more about cooking with quinoa from Relish Cooking Show Chef Brian Morris.

Watch the video

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%