Chicken and Shrimp Quinoa Jambalaya

In a large stock pot, add 2 tablespoons olive oil and all of the vegetables. Over medium heat, cook the vegetables until slightly tender, about 5 minutes. Take the vegetables out and place in a bowl.

In the same stock pot, over medium heat, add remaining 1 tablespoon of olive oil. Add chicken and chicken sausage, cook until chicken is cooked, about 6 minutes.

Add vegetables back to the stock pot and stir. Add crushed tomatoes, chicken broth and quinoa. Mix well. Stir in Zatarain’s Creole seasoning and bay leaf. Cover pot and let simmer for about 30 minutes, until quinoa is light and fluffy.

Add shrimp and cook until no longer pink. Taste and add a few splashes of hot sauce if desired.

Serve with chopped scallions as garnish.