Go Back
Cajun Shrimp Quinoa Recipe
Ash Tyrrell

Cajun Shrimp Quinoa Recipe

I made this cajun shrimp quinoa recipe on a busy Tuesday, and it instantly earned a spot in my regular dinner rotation. The smoky andouille, juicy shrimp, and bold Cajun spices remind me of jambalaya, but it comes together in one skillet. I love that the fluffy quinoa soaks up all the tomato-and-spice sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup quinoa: The fluffy protein-rich base that soaks up the sauce.
  • 2 cups chicken broth: Cooking the quinoa in broth adds far more flavor than water.
  • 1 tablespoon olive oil: Gives the vegetables a good start in the skillet.
  • 1/4 cup diced onion: Turns sweet and soft building the flavor base.
  • 1/4 cup diced green pepper: Adds a fresh slightly bitter bite, just like classic Cajun cooking.
  • 2 cloves garlic: Mince it fresh for the best aroma.
  • 4 andouille sausage links sliced: Brings the smoky, spicy heat. Kielbasa works if you can't find it.
  • 1 can 14 oz kidney beans, drained: Adds fiber and a hearty, creamy texture.
  • 1 teaspoon salt: Taste first since the broth and sausage are already salty.
  • 1/4 teaspoon paprika: Gives gentle smokiness and a rich red color.
  • 1/4 teaspoon thyme: An earthy herb that rounds out the spice blend.
  • 1/4 teaspoon red pepper: Brings the heat so adjust it to your comfort level.
  • 1/2 teaspoon dried oregano: Adds a warm slightly peppery herbal note.
  • 1 can 14.5 oz fire-roasted diced tomatoes: Creates the saucy base with a smoky edge.
  • 1/4 cup water: Loosens the sauce so the shrimp cook gently.
  • 1 pound raw shrimp peeled and thawed: Thaw fully and pat dry so they sear instead of steam.

Method
 

  1. Rinse the quinoa and add it to a saucepan with the chicken broth. Follow the package directions, covering the pot once it boils. When the liquid is gone, fluff the grains with a fork and keep them covered.
  2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and green pepper. Cook them until the peppers turn soft and the onions look translucent.
  3. Stir in the garlic and let it cook for one more minute. Then add the sliced andouille to the same skillet. Cook for about 6 to 7 minutes until the sausage is nicely browned.
  4. Add the drained kidney beans to the pan. Sprinkle in the salt, paprika, thyme, red pepper, and oregano. Stir well so every bean and slice of sausage gets coated in spice.
  5. Pour in the fire-roasted tomatoes and the water. Stir and bring everything to a gentle, low boil. This builds a smoky sauce that tastes like it simmered much longer.
  6. Add the thawed shrimp right into the bubbling sauce. Cook them until they are no longer pink. This takes just a few minutes, so keep an eye on the pan.
  7. Divide the warm quinoa among four bowls. Spoon the shrimp mixture generously over the top. Serve right away while everything is hot and saucy.

Notes

  • I always rinse my quinoa well, because it removes the bitter coating and keeps the flavor clean.
  • I cook the quinoa in chicken or veggie broth every time, and it tastes so much better than plain water.
  • I pat my shrimp dry before they go in, which helps them stay juicy and not watery.
  • I taste the sauce before adding extra salt, since andouille and broth already bring plenty.
  • I like to add a few dashes of hot sauce at the end when I want more kick.
  • I swap in plain diced tomatoes when I'm out of fire-roasted ones, and it still works nicely.
  • I use frozen raw shrimp and thaw them in cold water for about 10 minutes, which saves time.