Best Andouille And Tomato Israeli Couscous Jambalaya Recipes
COUSCOUS JAMBALAYA
I saw this on "Good Morning America" this morning. Emeril Lagasse is the creator of this recipe. It looked so good that I posted it here to find it easier.
Provided by Elizabeth Fullerton
Categories Stew
Time 40m
Yield 8 serving(s)
Number Of Ingredients 25
Steps:
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Makes about 2/3 cup.
- In a bowl, combine the shrimp, chicken and Creole Seasoning and use your hands to blend thoroughly.
- Heat 2 tablespoons of the olive oil in a large nonreactive skillet over high heat.
- Add the seasoned shrimp and chicken and stir-fry for 1 minute.
- Add the andouille, onions, bell peppers, celery and garlic and stir-fry for one minute.
- Stir in the tomatoes, bay leaves, Worcestershire, hot sauce, stock, salt and pepper and bring to a boil.
- Cook for 10 minutes, stir in the couscous, and turn off the heat.
- Cover the skillet and allow to sit for 5 minutes.
- Remove the cover and stir in the remaining olive oil.
- Serve immediately.
- Makes about 5 cups.
ANDOUILLE AND CHICKEN JAMBALAYA
This is an Emeril Lagasse recipe that I found somewhere on the internet. We liked the flavors alot, but felt that it needed a little more liquid.
Provided by lazyme
Categories One Dish Meal
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, 2 teaspoons of the salt and 1 teaspoon of the cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark-brown in color. Scrape the bottom and sides of the pot to loosen any browned particles.
- Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides of the pot to loosen any browned particles.
- Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon cayenne.
- Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scrapping the bottom of the pot to loosen any browned particles.
- Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the water, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed.
- Remove the pot from the heat and let stand, covered for 2 to 3 minutes.
- Remove the bay leaves.
- Stir in the green onions and serve.
Nutrition Facts : Calories 635.7, Fat 34, SaturatedFat 8.9, Cholesterol 77, Sodium 1302.2, Carbohydrate 54.4, Fiber 2.3, Sugar 3, Protein 26.1
WEEKNIGHT CHICKEN AND ANDOUILLE JAMBALAYA
Jambalaya traditionally contains sausage of some sort, often a smoked sausage such as andouille, along with some other meat or seafood, frequently pork, chicken, crawfish, or shrimp. Andouille is a coarse-grained smoked sausage made using smoked pork shoulder, garlic, pepper, onions, wine, and seasonings. The vegetable base is a combination of onion, celery, and green bell pepper known as the "holy trinity." I find that green bell peppers can be difficult to digest, so I use poblano peppers instead. They are far more flavorful and complex and less likely to cause digestive distress. For generations, some of the most flavorful rice Americans have eaten has been jasmine rice imported to the United States from Asia. Twelve years ago, the Louisiana State University AgCenter started a project to increase rice production in Louisiana, and the state is now the third largest rice-producing state in the United States.
Provided by Virginia Willis
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Heat the oven to 350 degrees F.
- Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Add the sausage and cook until the meat starts to brown and the fat renders, 3 minutes. Transfer the sausage to a plate. Add the chicken and sprinkle the Creole seasoning over the chicken. Cook until the chicken is just beginning to color, 3 minutes. Transfer the chicken to the plate with the sausage.
- Reduce the heat to medium and then add the onion, celery, and poblano pepper to the residual oil in the skillet. Cook, stirring occasionally, until the vegetables start to color, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the rice and stir to coat. Stir in the tomato puree and stock and bring to a boil. Return the chicken and sausage to the skillet. Transfer to the oven and bake, uncovered, stirring once, until the rice is tender and the juices run clear when the chicken is pierced with the tip of a knife, 40 to 45 minutes. Transfer to a wire rack to cool slightly. Taste and adjust the seasoning with salt and pepper. Serve immediately.
- Combine all ingredients in a small airtight container or mason jar. Shake to combine. Store in a cool, dry place for up to 3 months.
COUSCOUS JAMBALAYA RECIPE
Provided by á-68271
Number Of Ingredients 17
Steps:
- In a bowl, combine shrimp, chicken and Creole Seasoning. Use your hands to blend thoroughly. Heat 2 tablespoons of the olive oil in a large nonreactive skillet over high heat. Add the seasoned shrimp and chicken; stir-fry for 1 minute. Add the andouille, onions, bell peppers, celery, and garlic; stir-fry 1 minute. Stir in the tomatoes, bay leaves, Worcestershire sauce, hot pepper sauce, stock, salt and pepper; bring to a boil. Cook for 10 minutes, stir in the couscous and turn off the heat. Cover the skillet and allow to sit for 5 minutes. Stir in additional chicken stock if necessary. Remove teh cover and stir in the remaining 2 tablespoons of olive oil. Serve Immediately. Makes 5 cups
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Ingredients
To create Andouille and tomato Israeli couscous jambalaya, you will need a few key ingredients, including:Andouille Sausage
Andouille sausage is a staple in Louisiana cooking and is a key component of this dish. The sausage is made from smoked pork and seasoned with a blend of spices, including paprika, garlic, and cayenne pepper. It has a distinct smoky flavor that adds depth and richness to the jambalaya.Israeli Couscous
Unlike traditional couscous, Israeli couscous is larger in size and has a more substantial texture. It is often referred to as "pearl couscous" due to its round shape. Israeli couscous is a great substitute for rice or pasta and works well in this jambalaya recipe.Tomatoes
Tomatoes are a ubiquitous ingredient in Louisiana cooking and add a bright, tangy flavor to the jambalaya. Fresh or canned tomatoes can be used in this recipe.Seasonings and Spices
A variety of spices and seasonings are used to flavor this jambalaya, including paprika, garlic, chili powder, and cayenne pepper. These spices add heat and depth to the dish, giving it its characteristic flavor.Vegetables
In addition to tomatoes, a variety of vegetables can be added to this dish, including bell peppers, onions, and celery. These vegetables add flavor, texture, and nutrition to the jambalaya.Preparation
To prepare Andouille and tomato Israeli couscous jambalaya, start by slicing the Andouille sausage into rounds and slicing the vegetables. Heat a large skillet or Dutch oven over medium-high heat and add the Andouille sausage. Cook until the sausage is browned and crispy, then remove from the pan and set aside. Add the sliced vegetables to the same pan and cook until they are softened and slightly caramelized. Add the Israeli couscous to the pan and stir to coat with the vegetables and seasoning. Add the tomatoes and chicken broth to the pan and bring the mixture to a boil. Reduce the heat to low and simmer the jambalaya for 10-12 minutes, or until the couscous is tender and the liquid has been absorbed. Add the cooked Andouille sausage back to the pan and stir to combine.Serving Suggestions
Andouille and tomato Israeli couscous jambalaya can be served as a main dish or as a side dish alongside grilled meat or seafood. It pairs well with a variety of wines, including red blends and Zinfandels. For a complete meal, serve the jambalaya with a side salad or crusty bread.Cooking Tips
Here are a few tips to help you make the perfect Andouille and tomato Israeli couscous jambalaya: - Use a large skillet or Dutch oven to ensure that all of the ingredients fit comfortably in the pan - Brown the Andouille sausage before cooking the vegetables to ensure the sausage is crispy and flavorful - Use chicken broth instead of water to add richness and depth to the jambalaya - Season the jambalaya to taste - add more or less spice depending on your preferences - Adjust the recipe to suit your tastes - add more or different vegetables to the dish to make it your ownConclusion
Andouille and tomato Israeli couscous jambalaya is a delicious and satisfying dish that is perfect for any occasion. With its combination of Andouille sausage, Israeli couscous, vegetables, and seasonings, this dish is bursting with flavor and sure to please any palate. Whether served as a main dish or a side dish, this jambalaya is a true Louisiana classic that is guaranteed to become a family favorite.Andouille and Tomato Israeli Couscous Jambalaya is a classic Cajun dish with a twist. This flavorful one-pot meal is perfect for a quick weeknight dinner or a family gathering. The recipe typically includes spicy Andouille sausage, tomatoes, onions, green bell peppers, and rice. However, our twist uses Israeli couscous, which is a small, round pasta made from semolina flour, and adds a unique texture to the dish.
Choosing the Right Andouille Sausage
Andouille sausage is a staple in Cajun cooking and is essential for this dish's flavor. When choosing Andouille sausage, look for a brand that has a rich, smoky flavor, and has a good amount of spices. If you cannot find Andouille sausage in your local store, you can also use other spicy sausage options such as Chorizo or Kielbasa.
Choose the Freshest Ingredients
The secret to making a flavorful Andouille and Tomato Israeli Couscous Jambalaya is using fresh ingredients. You can use canned or frozen vegetables, but fresh produce will add a brighter taste and a crispier texture. Make sure to buy fresh tomatoes, peppers, and onions from your local farmers' market to get the best flavor.
Prepping Vegetables
Before adding the vegetables to the dish, make sure to properly prep them. Cut the onions into thin slices or diced pieces, depending on your preference. Chop bell peppers into small pieces and remove the seeds. Deseed the tomatoes and chop them into small pieces. Prepare the garlic by mincing it as finely as possible.
Properly Cook the Israeli Couscous
The Israeli couscous should be cooked in boiling water to avoid sticking. Add one tablespoon of olive oil to the water to prevent the couscous from clumping. Boil the couscous for about ten minutes or until al dente, stirring occasionally with a fork.
Don't Overcook the Andouille Sausage
When cooking Andouille sausage, it is best to avoid overcooking it. Overcooking will cause the sausage to become dry and lose its flavor. The Andouille should be browned for about 3-4 minutes on each side or until lightly browned.
Seasoning
To give the dish its signature Cajun flavor, it is essential to use a combination of spices. The most traditional spice mixture for jambalaya includes garlic powder, paprika, cayenne, onion powder, thyme, and black pepper. However, you can get creative with your spices and add other flavors like bay leaves or smoked paprika.
The Importance of Resting
Once you have finished cooking the Andouille and Tomato Israeli Couscous Jambalaya, it is essential to let the dish rest to allow the flavors to intensify. Allow the dish to sit for about 5-10 minutes, covered with a lid, before serving.
Conclusion
The Andouille and Tomato Israeli Couscous Jambalaya is a delicious and innovative take on a classic recipe. With a few tips and tricks, you can make this dish perfectly every time. Be sure to choose the right Andouille sausage, use fresh ingredients, properly prepare the vegetables, cook the Israeli couscous, season the dish with a combination of spices, avoid overcooking the sausage, and allow the dish to rest before serving. With these tips, you'll be able to create a flavorful Andouille and Tomato Israeli Couscous Jambalaya to impress your dinner guests.