1/4 cup canola oil
1/4 cup flour
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 green bell pepper, chopped
1 package Simply Organic Jambalaya Seasoning Mix
1 teaspoon Simply Organic Cayenne
1 pinch sea salt
1 pinch Simply Organic Black Pepper
1 can (14 ounces) diced tomatoes
4 cups chicken broth
1 pound shrimp, peeled and deveined
1 pound cooked blue crabmeat
1 cup frozen chopped okra
1/2 cup fresh parsley, chopped, plus more for garnish
3 cups cooked quinoa
1. In a soup pot or Dutch oven over medium-low heat, combine oil and flour. Cook, whisking constantly, for about 10 minutes, until dark brown.
2. Add bell peppers, Jambalaya seasoning mix, cayenne, salt and pepper. Stir until well combined, then cook for 5 minutes, until peppers begin to soften. Add tomatoes and chicken broth, then bring to a boil.
3. Add shrimp and boil for 15 to 20 minutes, until cooked through. Add crabmeat and okra, then reduce heat to a simmer. Cook for 30 minutes, until liquid has reduced and thickened slightly. Remove from heat and stir in parsley.
4. Serve over quinoa, garnished with parsley.