Spicy Jambalaya

As soon as cooler weather hits I start craving dishes like this; along with stews, soups and chili. So when I asked the husband if he would rather have this or shrimp and corn chowder, he of course chose this! Its one of his favorite meals.  I am not a huge shrimp eater so I chopped med sized shrimp up and used a whole link of sausage and some chorizo, for good measure;) ya'll know how I love that stuff! Plus, it really does add great flavor to what ever you put it in.
I used quiona instead of rice so this jambalaya came out a little "soupy" but it was delicious!! I cooked the quiona separately but you could cook it in the same pot as everything else and it will soak up some of that liquid and be thicker. The sausage I used is my FAV for spiciness.  It's a cajun sausage so its pretty spicy so if you're reluctant then just use plain andouille.

** Ingredients**

8 oz chorizo

1 pack of Rajun Cajun sausage (cut on a diagonal in bite sized pieces)

6-8 med sized shrimp (chopped)

1 small yellow onion

1/4 cup chopped green bell pepper

1/4 cup chopped celery

2 tbsp chopped garlic

1/2 cup chopped tomatoes

1 cup chicken stock or 2.5 cups if you cook quiona in the same pot 

1 tbsp tomato paste

1 tsp Worcestershire

1 tsp sriracha (optional)

1.5 tbsp creole seasoning (recipe follows)

2 bay leaves

1 cup quiona

Creole Seasoning

2.5 tbsp paprika

1 tbsp salt

2 tbsp garlic powder

1 tbsp black pepper

1 tbsp onion powder

1 tbsp onion powder

1 tbsp cayenne

1 tbsp dried oregano

1 tbsp dried thyme

1. In a large pot, cook chorizo and sausage.  Once they are cooked, take them out of the pot and set aside.  
2. While the sausages are cooking, place your shrimp in a bowl with some of the creole seasoning and coat, Set aside.
3. Add the onion in the same pot as the sausage, (there should be enough grease so your don't need oil) cook until tender then add garlic. Cook for about 1 min more then add chopped veggies,tomato paste, Worcestershire, bay leaves, creole seasoning, one cup of stock plus cooked chorizo and sausage.
4. Let this cook on a low simmer for about 30 minutes.
5. In the mean time, chopped your shrimp into bite size pieces and make your quiona separately. When its done just turn off burner.  
6. IF you're wanting a thicker jambalaya, add quiona to the pot plus an additional 1.5 cups of stock after all ingredients have been simmering for 15 min.  
7. Add shrimp with about 5 min remaining, stirring a few times to make sure they cook thoroughly.  
8. Serve in large bowls!!