Best Andouille And Tomato Israeli Couscous Jambalaya Recipes

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COUSCOUS JAMBALAYA



Couscous Jambalaya image

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

12 raw shrimp, peeled and chopped (about 3/4 pound)
1 small chicken breast, boned,skinned and chopped (generous 1/2 cup)
1 tablespoon emeril creole seasoning (recipe below)
1 tablespoon olive oil
4 ounces chopped andouille sausages (1/2 cup)
1/4 cup chopped onion
1/4 green bell pepper
1/4 cup chopped celery
2 tablespoons minced garlic
1/2 cup peeled seeded and chopped Italian plum tomato (about 2)
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 cup chicken stock
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 1/2 cups couscous
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano leaves
1 tablespoon dried leaf thyme

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.

WEEKNIGHT CHICKEN AND ANDOUILLE JAMBALAYA



Weeknight Chicken and Andouille Jambalaya image

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

2 tablespoons pure olive oil
12 ounces andouille sausage, sliced into rounds
6 bone-in, skinless chicken thighs (2 pounds)
1 tablespoon Homemade Creole Seasoning (recipe follows)
1 sweet onion, chopped
2 celery stalks, chopped
1 poblano pepper, seeded and chopped
1 garlic clove, very finely chopped
1 1/2 cups long-grain rice, such as jasmine or basmati
1/2 cup tomato puree
2 1/2 cups homemade chicken stock or reduced-sodium low-fat chicken broth
Coarse kosher salt and freshly ground black pepper
2 tablespoons freshly ground white pepper
2 tablespoons cayenne pepper, or to taste
1 tablespoon dried thyme
1 tablespoon coarse kosher salt
2 teaspoons paprika
2 teaspoons freshly ground black pepper
1 teaspoon dried sage
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

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.

JAMBALAYA



Jambalaya image

Spicy jambalaya with chicken and andouille sausage.

Provided by Terri

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 1h5m

Yield 6

Number Of Ingredients 17

2 tablespoons peanut oil, divided
1 tablespoon Cajun seasoning
10 ounces andouille sausage, sliced into rounds
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (16 ounce) can crushed Italian tomatoes
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
1 teaspoon salt
½ teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
1 teaspoon file powder
1 ¼ cups uncooked white rice
2 ½ cups chicken broth

Steps:

  • Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
  • In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
  • Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 42.4 g, Cholesterol 73.1 mg, Fat 19.8 g, Fiber 3 g, Protein 28.1 g, SaturatedFat 5.7 g, Sodium 1632.7 mg, Sugar 2 g

ANDOUILLE AND TOMATO ISRAELI COUSCOUS JAMBALAYA



ANDOUILLE AND TOMATO ISRAELI COUSCOUS JAMBALAYA image

Categories     Pork     Sauté     Quick & Easy

Yield 2-3 people

Number Of Ingredients 11

1 Tbsp olive oil
1 medium yellow onion, diced
2-3 cloves garlic, minced
2-3 hot dog sized andouille sausages, cut into bite size pieces
1 c. Israeli couscous
1 1/2 c. chicken broth
1 can fire roasted tomatoes, drained and diced
1 dried bay leaf
1 tsp turmeric
1 tsp ground cinnamon
salt to taste

Steps:

  • 1. Heat olive oil over medium-high heat in large frying pan. 2. Add garlic, onions, and sausage and cook for about 3 minutes. 3. Add couscous and stir frequently for 2-3 more minutes. 4. Add tomatoes, chicken broth, bay leaf, turmeric, cinnamon, and salt. 5. Bring to a boil. 6. Cover, and reduce to simmer for 15 minutes. 7. Kill the heat and let sit for another 10-20 minutes (the more patient you are the better it tastes!). 8. Enjoy!

ANDOUILLE AND CHICKEN JAMBALAYA



Andouille and Chicken Jambalaya image

Shredded rotisserie chicken is the shortcut hero in this one-pot Creole dish made with kidney beans for added comfort. A celebrated Louisiana classic, jambalaya is influenced by West African, Native American and European cooking.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, plus more for drizzling
2 3-ounce fully cooked andouille sausages, sliced 1/4 inch thick
2 stalks celery, chopped, plus leaves for topping
1 onion, chopped
1 green bell pepper, chopped
Kosher salt
2 tablespoons tomato paste
1 teaspoon Cajun seasoning
3/4 cup converted white rice
1 15-ounce can diced fire-roasted tomatoes
1 15-ounce can no-salt-added kidney beans, drained and rinsed
1 1/2 cups shredded rotisserie chicken or leftover turkey (skin removed; about 8 ounces)

Steps:

  • Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Add the celery, onion and bell pepper, season with salt and cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes. Add the tomato paste and Cajun seasoning and cook, stirring occasionally, until the vegetables are coated, about 1 minute. Add the rice and cook, stirring, until coated, about 1 minute.
  • Add the diced tomatoes and 5 cups water to the pot. Increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover and cook until the rice is tender and the sauce thickens, 10 to 15 minutes.
  • Stir the beans and chicken into the pot and cook until warmed through, about 1 minute. Top each serving with celery leaves and drizzle with olive oil.

Nutrition Facts : Calories 520, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 53 milligrams, Sodium 861 milligrams, Carbohydrate 55 grams, Fiber 11 grams, Sugar 8 grams, Protein 28 grams

ANDOUILLE SAUSAGE & TOMATO PASTA



Andouille Sausage & Tomato Pasta image

This is a spicy and creamy sauce that whips up in a flash. This is a perfect way to use up pre-cooked sausage left over from your last barbecue.

Provided by ElleFirebrand

Categories     Spaghetti

Time 25m

Yield 2 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1/2 red onion, diced
1 garlic clove, minced
1 1/2 tablespoons flour
1 cup whole milk
1/2 cup chicken broth
6 ounces andouille sausages, cooked and cut into bite size pieces
1/2 cup grape tomatoes
salt & pepper
1/4 cup parmesan cheese
2 tablespoons balsamic vinegar
1 tablespoon pesto sauce
8 ounces spaghetti, cooked and drained

Steps:

  • Cook onion and garlic in olive oil over medium heat until softened.
  • Add flour and cook for about three minutes, stirring constantly.
  • Add milk, chicken broth, sausage, grape tomatoes, balsamic vinegar, pesto and salt and pepper. Stir constantly until sauce thickens.
  • Once sauce thickens, add cheese and stir until melted and heated through.
  • Toss with spaghetti and serve with additional parmesan cheese.

ANDOUILLE AND CHICKEN JAMBALAYA



Andouille and Chicken Jambalaya image

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

1/2 cup vegetable oil
3 cups onions, chopped
1 cup bell pepper, chopped
3 teaspoons salt
1 1/4 teaspoons cayenne pepper
1 lb andouille sausage, cut 1/4-inch slices (or other smoked sausage such as chorizo)
1 1/2 lbs boneless chicken, white and dark meat, 1-inch cubes
3 bay leaves
3 cups medium-grain white rice
6 cups water
1 cup green onion, chopped

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

QUICK JAMBALAYA



Quick Jambalaya image

This recipe makes quick work out of jambalaya by using leftover rice, and it tastes great with freshly cooked grains, too. To make this meal meatless, use vegan andouille sausage or stick with pork sausage, if you prefer. Either option, along with creole seasoning and the classic trinity of creole cooking - onion, celery and green bell pepper - result in a dish that is unmistakably Louisianan. Though many jambalaya recipes skip tomatoes, this version uses a blend of tomato paste and diced tomatoes to add bulk, and an acidity that helps lighten up the otherwise hearty one-pot meal.

Provided by Vallery Lomas

Categories     grains and rice, main course

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
2 links pork or vegan andouille or chorizo sausage (6 ounces), cut into 1/2-inch pieces
2 celery stalks, thinly sliced
1 green bell pepper, diced
4 garlic cloves, minced
1 tablespoon tomato paste
2 cups cooked long-grain white rice
1 tablespoon creole seasoning
Salt and black pepper
1 (15-ounce) can diced tomatoes
1 tablespoon hot sauce, plus more for serving
2 tablespoons sliced scallions

Steps:

  • Heat 1 tablespoon oil in a large skillet over medium. Add the onion and cook, stirring often, until softened, 5 to 7 minutes. Add the sausage and cook until starting to brown, about 5 minutes.
  • Add the remaining tablespoon oil, then add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until very fragrant, about 1 minute.
  • Reduce the heat to low and add the cooked rice. Sprinkle with the creole seasoning and 1/2 teaspoon each salt and pepper. Stir in the tomatoes and hot sauce and cook until warmed through. Season with additional salt and pepper as needed. Garnish with the scallions and serve with more hot sauce.

Andouille and tomato Israeli couscous jambalaya is a delicious and hearty dish that is rooted in Louisiana cuisine. This dish typically includes a combination of Andouille sausage, tomatoes, and Israeli couscous, which is then flavored with a variety of spices and seasonings. The end result is a dish that is both flavorful and satisfying, perfect for a chilly evening or a gathering of friends and family.

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 own

Conclusion

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.

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