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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | Usda default (100 gm - 4 oz) | turkey sausage links | 1 | serving | 2 cups cooked chopped chicken | 12 | large | shrimp | 2 | cups | quinoa, organic, rinsed well | 1 | cup | Peppers, sweet, green | 5 | stalks medium (7-1/2" - 8" long) | celery | 1 | can (28 fl oz) | tomatoes, canned with green chilies | 2 | peppers | green or red pepper chopped | 1 | small | onion | 8 | tablespoons | Green chiles, 4 oz canned chopped with liquid | 1 | can | mushrooms sliced, 4 oz canned, drained | 3 | cups (8 fl oz) | chicken bouillon | 1 | teaspoon | tabasco | 1/4 | cup, chopped | Green onion, sliced | 2 | clove | garlic minced | 3 | tablespoons | coconut butter |
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Steps
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Sequence
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Step
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| | 1 | Heat the coconut oil on about medium in large saucepan. Add the chicken and the sausage. Cook until done. | | 2 | Add all of your fresh veggies to the saucepan with the chicken. Cook on medium until veggies become soft. | | 3 | Transfer mixture to a stock pot. | | 4 | Now add all of your canned veggies and bouillon. Here I would use about 6 dashes of your Tabasco and 3 tbsp of Cajun seasoning. (It would not let me add this as an ingredient). | | 5 | Add your quinoa. Stir very well. Heat to boiling. Cover and simmer for 30-45 minutes. | | 6 | Add shrimp and cook for another 7 minutes. Serve hot! |
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