A one-pot dinner that is spicy and delicious. Quinoa, jalapeño chicken sausage, and shrimp blend together to make this your new favorite!
I know, I know, another one-pot skillet meal in the same week! In case you missed it, here’s my Healthy Mexican Chicken Skillet. But I couldn’t resist. Not only do I love one-pot meals, I also love using my cast iron skillet. I use a 15 inch seasoned iron skillet by Lodge.
It’s perfect for a variety of dishes like:
- Eggs and bacon on a lazy weekend
- Cornbread for a side to your chili
- Seared salmon or fish tacos
- A warm, gooey chocolate chip cookie.
But enough about how great cast iron skillets are, back to the recipe. The jalapeño chicken sausage gives this dish a kick! If you’re not a fan of spicy foods, I suggest using a more mild chicken sausage.
- 2 tbsp extra virgin olive oil
- 2-3 jalapeño chicken sauce links, sliced (I used Andouille, which is pre-cooked)
- ½ yellow onion, diced
- 1 red bell pepper, chopped
- 1 pound frozen shrimp, thawed, peeled, and devined
- 1 cup cooked quinoa
- 1 tbsp paprika
- 2 tsps pepper and salt
- 2 tsps Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- Combine all spices in a small pool and mix.
- Heat olive oil in cast iron skillet over medium heat. Add bell pepper and onion and cook for 3-5 minutes or until soft.
- Add chicken sausage, shrimp, and spices, and cook 2-3 minutes or until shrimp are pink.
- Stir in quinoa, remove from heat.
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