Best Couscous Jambalaya Recipes

COUSCOUS JAMBALAYA

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 TOMATO ISRAELI COUSCOUS JAMBALAYA

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!

SPICY CAJUN JAMBALAYA KABOBS & COUSCOUS

Steps:

• Prepare marinade by mixing together the olive oil, fresh thyme, salt, fresh parsley, garlic and red pepper flakes. Prepare the meats, shrimp and vegetables and put them in a glass pan. Pour the marinade over them and let stand for 15 minutes. Alternately skewer shrimp, meats and vegetables. Grill on medium hot barbecue grill or indoor/stove top grill, turning often, until chicken is cooked through and shrimp have turned pink, about 10 minutes. While kebabs are grilling, prepare the couscous by following the package directions, substituting any seasoning mix and/or water with the same amount of canned chicken broth and the celery. Cook following the package directions. Fluff with fork and empty into a serving bowl and sprinkle with the remaining fresh parsley. As a compliment to the spicy flavors, serve with a red wine such as vqav Zinfandel or Merlot.

COUSCOUS JAMBALAYA RECIPE

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