Jambalaya Seasoned Seafood Gumbo


Did you miss out on the Mardi Gras fun this year? Or perhaps you’re withdrawing from the Fat Tuesday festivities. Either way, this re-imagined seafood gumbo, which is made with quinoa instead of rice (for an added nutritional boost!), will help you recall your favorite moments from the masquerades to parades and more! Plus—here’s the bonus—this dish features flavors from another New Orleans favorite: jambalaya.

Homemade Jambalaya Seasoned Seafood Gumbo
1/4 cup flour
1/4 cup canola oil
3 cups red, orange & green bell pepper, chopped
1 pkg. Simply Organic Jambalaya Seasoning
1/4 tsp. Simply Organic Cayenne (or more to taste)
14-oz. can diced tomatoes
4 cups chicken broth
1 lb. shrimp, peeled & divined
1 lb. cooked blue crab meat
1 cup frozen chopped okra
1/2 cup fresh parsley, chopped, plus more for garnish
3 cups cooked quinoa
1 sprinkle Frontier Gumbo Filé Powder, for garnish

1. In soup pot or Dutch oven over medium-low heat, combine flour and oil and cook, whisking constantly, for about 10 minutes until flour is dark brown. 
2. Carefully add bell peppers, jambalaya seasoning and cayenne. Stir thoroughly and cook for 5 minutes or until peppers begin to soften. Add tomatoes and chicken broth; bring mixture to a boil.
3. Add shrimp and boil for 15 to 20 minutes, until cooked through. Add crabmeat and okra, reduce heat and simmer for about 30 minutes, until gumbo has reduced and thickened slightly. Remove from heat and stir in parsley.
4. Serve over quinoa and garnish with fresh parsley and filé powder if desired.