Courtneys Cajun Couscous With A Kick Recipes

CAJUN COUSCOUS

Steps:

• In medium sized skillet, heat Canola oil. Add diced veggies and let sweat until tender and fragrant (about 5 minutes).
• Add spices to veggies and toast spices for 30 seconds, stirring frequently as not to burn the spices. Increase heat to high and add water. Bring to a boil.
• Once water, veggie and spice mixture has been brought to a boil, remove from heat and add Couscous. Cover and leave mixture for 5 minutes.
• Fluff finished Couscous with fork and Canola Oil. Serve immediately.

COUSCOUS WITH A KICK!

Steps:

• Bring the water to a boil in a saucepan. Remove from the heat and stir in the couscous. Cover and let stand until the couscous absorbs the water entirely, about 10 minutes; fluff with a fork.
• While the couscous soaks, stir the feta cheese, jalapeno pepper, cucumber, garlic, green onion, mint, basil, cilantro, parsley, cumin, cayenne pepper, and lemon juice in a large bowl. Add the prepared couscous and mix well.

COURTNEY'S CAJUN COUSCOUS WITH A KICK!

Steps:

• Combine chicken broth, olive oil, cajun seasoning, and salt in a small saucepan. Bring to just a boil.
• Remove saucepan from heat and add cous cous. Cover and let stand for 5 minutes.
• Fluff with a fork and enjoy!

COURTNEY'S CRAWFISH CHOWDER

Steps:

• Place potatoes, onion, celery, 1/4 cup butter, bay leaves, and thyme in a large saucepan with water. Bring to a boil, reduce heat, and simmer until vegetables are tender, about 20 minutes.
• Melt remaining 1/2 cup butter over medium-low heat. Whisk flour into melted butter for 2 minutes; slowly whisk half-and-half into flour mixture and season with Cajun seasoning, salt, and black pepper. Whisk continuously to prevent boiling until mixture is thickened. Stir in potato mixture and crawfish tails; cook, stirring constantly, until heated through, about 5 minutes.

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.