Best 4 Couscous Jambalaya Recipes
**Culinary Journey to Louisiana: A Symphony of Flavors in Couscous Jambalaya**
Louisiana's culinary heritage brims with bold flavors and vibrant traditions, and among its most celebrated dishes is jambalaya, a delectable one-pot wonder. This hearty and versatile dish blends aromatic rice or couscous with a medley of succulent meats, vegetables, and an array of spices that dance on the palate. Couscous jambalaya, a delightful variation of this classic, offers a unique twist with its fluffy and tender couscous, absorbing the rich flavors of the savory broth. Our culinary exploration takes you on a journey through three distinct recipes, each showcasing the versatility of couscous jambalaya. From a traditional version brimming with succulent shrimp, chicken, and andouille sausage to a vegetarian delight bursting with colorful vegetables and a tantalizingly spicy rendition infused with bold Cajun spices, these recipes promise an explosion of flavors that will leave you craving more. Get ready to embark on a culinary adventure and savor the essence of Louisiana's vibrant culinary spirit with our enticing 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.
SPICY CAJUN JAMBALAYA KABOBS & COUSCOUS
Categories Shellfish Vegetable Quick & Easy Grill/Barbecue
Yield Makes 4 servings: 2-3 kebabs & 1/2 c. couscous
Number Of Ingredients 20
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.
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!
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
Tips:
- Use high-quality ingredients: Fresh vegetables, flavorful spices, and succulent shrimp are key to a delicious jambalaya. Choose the best ingredients you can find to ensure your dish is packed with flavor.
- Don't skimp on the seasoning: Jambalaya is a boldly flavored dish, so don't be afraid to use plenty of spices. Creole seasoning, paprika, garlic, and cayenne pepper are all essential ingredients.
- Cook the rice separately: This will help prevent the rice from becoming mushy and will also allow you to control the texture of the dish. Cook the rice according to the package directions and then set it aside until you're ready to assemble the jambalaya.
- Brown the meat and vegetables: This step helps to develop flavor and caramelize the ingredients. Be sure to brown the meat and vegetables in batches to avoid overcrowding the pan.
- Use a variety of vegetables: Jambalaya is a great way to use up leftover vegetables. Try adding bell peppers, onions, celery, okra, or corn to your dish.
- Don't overcook the shrimp: Shrimp cooks quickly, so be careful not to overcook it. Add the shrimp to the jambalaya towards the end of the cooking process and cook just until it is pink and opaque.
Conclusion:
Jambalaya is a delicious and versatile dish that can be made with a variety of ingredients. By following these tips, you can create a flavorful and authentic jambalaya that your family and friends will love. So next time you're looking for a quick and easy meal, give jambalaya a try!
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