By: The Working Girl’s Kitchen
I altered Emeril Lagasse’s recipe slightly to make it healthier. The seasoning, however, is all Creole, and is ridiculously delicious. I’ll be using the residual seasoning mixture on fish or chicken later this week. This also makes for a great potluck meal.
- In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well.
- In a large saucepan heat a little bit of canola oil over high heat with onion, pepper and celery, 3 minutes.
- Add garlic, tomatoes, bay leaves, Worcestershire and hot sauce.
- Stir in quinoa and slowly add broth. Reduce heat to medium and cook until quinoa absorbs liquid, about 15 minutes.
- Add wild rice, shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 12 medium shrimp
- 4 ounces chicken, diced
- 1 tablespoon Creole seasoning (recipe below “directions”)
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped celery
- 2 jalapenos, chopped
- 2 tablespoons chopped garlic
- 1/2 cup chopped grape tomatoes
- 3 bay leaves
- 1 teaspoon low-sodium Worcestershire sauce
- 1 teaspoon hot sauce
- 1/2 cup of quinoa
- 1/2 cup of cooked wild rice
- 1 cup kale
- 3 cups low-sodium, chicken stock
- 5 ounces chicken Andouille sausage, sliced
- Salt and pepper