Couscous Jambalaya Recipes

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COUSCOUS JAMBALAYA RECIPE



Couscous Jambalaya Recipe image

Provided by á-68271

Number Of Ingredients 17

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

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.

MAYAN COUSCOUS



Mayan Couscous image

Many visitors to Merida and Yucatan are surprised to discover excellent Middle Eastern restaurants and such things as kibis offered by local vendors. The cooks of the area happily adopted some of the recipes and ingredients of the Lebanese immigrants who arrived more than a century ago. Here's a Yucatecan version of couscous salad.

Provided by YucatanToday

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 12

1 cup couscous
½ teaspoon ground cumin
1 teaspoon salt, or to taste
1 ¼ cups boiling water
1 clove unpeeled garlic
1 (15 ounce) can black beans, rinsed and drained
1 cup canned whole kernel corn, drained
½ cup finely chopped red onion
¼ cup chopped fresh cilantro
1 jalapeno pepper, minced
3 tablespoons olive oil
3 tablespoons fresh lime juice, or to taste

Steps:

  • Combine the couscous, cumin, and salt in a large bowl. Stir in the boiling water and seal with plastic wrap. Set aside for 10 minutes.
  • While waiting for the couscous, cook the unpeeled garlic clove in a small skillet over medium-high heat until toasted and the skin has turned golden-brown. Peel the garlic and mince. Stir the garlic into the couscous along with the black beans, corn, onion, cilantro, jalapeno pepper, olive oil, and lime juice. Serve warm or allow to cool.

Nutrition Facts : Calories 300.4 calories, Carbohydrate 44.8 g, Fat 10.9 g, Fiber 3.6 g, Protein 7.1 g, SaturatedFat 1.5 g, Sodium 713.3 mg, Sugar 2.5 g

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