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    You are in: Home / Recipes / Couscous Jambalaya Recipe
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    Couscous Jambalaya

    Couscous Jambalaya. Photo by rickoholic83

    1/3 Photos of Couscous Jambalaya

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Elizabeth Fullerton's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Emerils Creole Seasoning

    Directions:

    1. 1
      Combine all ingredients thoroughly and store in an airtight jar or container.
    2. 2
      Makes about 2/3 cup.
    3. 3
      In a bowl, combine the shrimp, chicken and Creole Seasoning and use your hands to blend thoroughly.
    4. 4
      Heat 2 tablespoons of the olive oil in a large nonreactive skillet over high heat.
    5. 5
      Add the seasoned shrimp and chicken and stir-fry for 1 minute.
    6. 6
      Add the andouille, onions, bell peppers, celery and garlic and stir-fry for one minute.
    7. 7
      Stir in the tomatoes, bay leaves, Worcestershire, hot sauce, stock, salt and pepper and bring to a boil.
    8. 8
      Cook for 10 minutes, stir in the couscous, and turn off the heat.
    9. 9
      Cover the skillet and allow to sit for 5 minutes.
    10. 10
      Remove the cover and stir in the remaining olive oil.
    11. 11
      Serve immediately.
    12. 12
      Makes about 5 cups.

    Ratings & Reviews:

    • on January 29, 2008

      55

      This recipe was such a hit, I had to prepare it twice in the first 3 weeks. We often leave out the hot sauce and add our personal choices for hot sauces at the table. I find that I have to adjust the liquid content (depending on the brand of couscous used) to conform with the instructions on the box.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 15, 2004

      55

      I actually found this exact recipe in a collection of recipes my dad's workplace distrubuted one Christmas. Since it was already on Zaar, I thought I'd post a review instead of posting it again. I doubled the amount of veggies simply because I love onion and celery together. I also used canned tomatoes. I also left out the hot sauce. I used Tony Chechere's Creole Seasoning instead of Emerils. I found the dish to be just fine, hubby said it wasn't spicy enough. So it's just a personal preference on how much heat you add. Also, I didn't add shrimp because hubby doesn't like any sort of seafood. I know, he's a weirdo. I doubled the chicken and sausage instead. I would suggest double checking the moisture content when you add the couscous as it will vary. I had to add more broth. All in all, a very good, very quick recipe. Thanks for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 01, 2003

      55

      This recipe is WOW! So amazing! Everyone at dinner was impressed with this spicy, colorful, flavorful dish! I recommend this to everyone looking for something different and spicy! My only notes are that; 1- I didn't have andouille sausage so I just used regular link sausage and cut them up the same size as the rest of the meat. 2 - I didn't take the seeds out of the tomato, you can't tell they're there and I find it a pain to do. 3- I didn't add the green peppers. And 4- I stirred in the couscous but added enough chicken stock to make sure that it was a little over moist before I covered it to finish, maybe another 1/3 of a cup. Also, I like spicy but it was just a little too spicy for me so I will cut the creole seasoning back a little next time. For those that like spicy it's perfect, my brother was all smiles and had seconds. I would suggest the possibility of serving this cold as a salad as well, since I ate leftovers cold and enjoyed it that way also. Thanks again, a wonderful recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)

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    Nutritional Facts for Couscous Jambalaya

    Serving Size: 1 (220 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 307.5
     
    Calories from Fat 82
    26%
    Total Fat 9.1 g
    14%
    Saturated Fat 2.5 g
    12%
    Cholesterol 34.3 mg
    11%
    Sodium 2310.2 mg
    96%
    Total Carbohydrate 43.0 g
    14%
    Dietary Fiber 9.0 g
    36%
    Sugars 2.5 g
    10%
    Protein 16.6 g
    33%

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