Recipe Name Turkey Sausage and Quinoa Jambalaya Submitted by whitney0420 Recipe Description A healthy twist on Jambalaya. Quantity 0 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 30 Ready In (minutes) 45

Ingredients Amount Measure 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 Steps Sequence Step 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!