Chicken and Shrimp Quinoa Jambalaya

• 3 Tablespoons Extra Virgin Olive Oil, Divided
• 1 cup Celery, Diced Small
• 1 cup Onion, Diced Small
• 1- 1/2 cup Bell Pepper (diced Small)
• 1- 1/2 cup Sweet Bell Peppers, Dice Small
• 3 cloves Garlic, Diced Small
• 8 ounces, weight Chicken Breast, Cut Into Bite Size Pieces
• 12 ounces, weight Andouille Smoked Chicken Sausage, Cut Into Slices
• 14 ounces, weight Canned Crushed Tomatoes
• 3 cups Low Sodium Chicken Broth
• 1- 1/2 cup Quinoa, Rinsed
• 2 Tablespoons Zatarain's Creole Seasoning
• 1 leaf Bay
• 1 pound Shrimp, Raw, Tails Off
• Chopped Scallions, For Garnish (optional)

1. In a large stock pot, add 2 tablespoons olive oil and all of the vegetables.
2. Over medium heat, cook the vegetables until slightly tender, about 5 minutes.
3. Take the vegetables out and place in a bowl.
4. In the same stock pot, over medium heat, add remaining 1 tablespoon of olive oil.
5. Add chicken and chicken sausage, cook until chicken is cooked, about 6 minutes.
6. Add vegetables back to the stock pot and stir.
7. Add crushed tomatoes, chicken broth and quinoa.
8. Mix well.
9. Stir in Zatarains Creole seasoning and bay leaf.
10. Cover pot and let simmer for about 30 minutes, until quinoa is light and fluffy.
11. Add shrimp and cook until no longer pink.
12. Taste and add a few splashes of hot sauce if desired.
13. Serve with chopped scallions as garnish.

olive oil, celery, onion, bell pepper, sweet bell peppers, garlic, chicken, chicken sausage, tomatoes, chicken broth, quinoa, shrimp, scallions

Taken from tastykitchen.com/recipes/main-courses/chicken-and-shrimp-quinoa-jambalaya/ (may not work)