Couscous Jambalaya Recipes

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

Ingredients

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.

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

Ingredients

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

COUSCOUS JAMBALAYA RECIPE

Couscous Jambalaya Recipe image

Provided by á-68271

Number Of Ingredients 17

Ingredients

3/4 pound raw shrimp, peeled, de-veined, rinsed and chopped
1 small chicken breast, boned, skinned and chopped (generous 1/2 cup)
1 tablespoon Emeril's Creole Seasoning (recipe follows)
1/4 cup olive oil
4 ounces chopped andouille sausage (or substitute another smoked sausage such as kielbasa or chorizo)
1/4 cup chopped onions
1/4 cup chopped green bell peppers
1/4 cup chopped celery
2 tablespoons minced garlic
1/2 cup peeled, seeded and chopped Italian plum tomatoes (about 2)
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 cup chicken stock or broth
1 teaspoon salt
3 turns freshly ground black pepper
1 1/2 cups couscous

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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