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.
TRESSA'S SPICY JAMBALAYA
When I got married, one of my showers was one where each guest brought a recipe for me. This one is from my best friend and we enjoy it often.
Provided by DeniseBC
Categories White Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook kielbases, onion, green pepper, and celery in a large, non-stick saucepan over medium-high heat for 5 minutes.
- Add Cajun seasoning and bay leaf. Cook 5 minutes.
- Add tomatoes and chicken broth.
- Stir in rice and simmer, covered, 15 to 20 minutes until rice is tender.
- Remove bay leaf before serving.
SPICY JAMBALAYA
In Eufaula, Alabama, Amy Chop uses just the right amount of seasonings to spice up this memorable main dish. It's loaded with zesty sausage, tender chicken and tasty shrimp, too.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook chicken and sausage in butter for 5 minutes. Add garlic; cook 1 minute longer. Add the green pepper, celery and onion; cook and stir until meat is no longer pink and vegetables are tender., Stir in tomato and seasonings; heat through. Add the shrimp; cook an stir for 3-4 minutes or until shrimp turn pink. Serve with the prepared rice.
Nutrition Facts : Calories 380 calories, Fat 17g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 1103mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.
SPICY CAJUN CHICKEN AND SAUSAGE JAMBALAYA
I found this recipe in a Mr. Foods magazine and it has become a family favorite. Do use a spicy sausage for this dish as I have found using just plain pork sausage meat does not work as well.
Provided by SueVM
Categories Meat
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- In a large pot melt butter over medium-high heat.
- Add onion, bell pepper, celery, garlic and saute 5 minutes stirring often.
- Add shrimp, chicken bay leaves and thyme. Reduce heat to medium and cook for 10 minutes or until chicken is no longer pink inside and the shrimp is opaque.
- Stir in paprika until thoroughly mixed with other ingredients.
- Stir in tomatoes, chicken broth, worcestershire sauce and hot sauce until well mixed.
- Add sausage and ham stirring well. Add crawfish (if using) and cook over medium-high heat until the liquid returns to a boil.
- Stir in scallions, salt and rice. Reduce heat to low, cover with lid and cook 30 minutes or until the rice is tender.
- Serve with fresh crusty french bread.
CAJUN KABOBS
Make and share this Cajun Kabobs recipe from Food.com.
Provided by lazyme
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Preheat broiler.
- Line baking tray with foil and spray with cooking spray.
- Place rack about 5-inches from heat.
- Mix garlic, paprika, cayenne, oregano, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a small bowl.
- Cut chicken into 1-inch pieces.
- Spray chicken with cooking spray and toss them in spice mixture.
- Divide in half and thread on 2 kabob skewers.
- Place olive oil in small bowl and season with salt and pepper.
- Cut zucchini and squash into 2-inch pieces and toss in oil to coat.
- Divide in half and place on 2 skewers.
- Remove tray from oven and place skewers on the foil.
- Return to the oven and broil for 5 minutes.
- Nutritional info per serving. 263 cal; 42g pro, 7g carbo, 7g fat, 108mg chol, 632mg sodium exchanges - 1 veg, 4.4 meat, .5 fat.
Nutrition Facts : Calories 260, Fat 7.7, SaturatedFat 1.5, Cholesterol 109, Sodium 796.8, Carbohydrate 8.7, Fiber 3, Sugar 5.2, Protein 39.1
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- Preheat heavy dutch oven style pot to medium/high heat for a few minutes. Add the sausage and pork, cook for 8 to 10 minutes or until you get some good browning.
- While the sausage is browning, season the chicken with 1/2 teaspoon each of salt, white pepper, Cajun spice blend and smoked paprika. Drizzle with olive oil. Add the chicken to the pot and cook for another 10 minutes. If there is too much oil, drain off a little bit of oil.
- Add the onions, bell peppers and jalapeños and cook for 5 minutes. Add the garlic, thyme, basil, sage, pepper flakes, Cajun seasoning, white pepper and black pepper, stir well to combine.
- Pour in the broth, bring to a boil and taste for salt. Add the rice, bring back up to a boil, cover and reduce heat. Cook for 15 minutes, lay the seasoned shrimp (if usinand cook for another 5 to 7 minutes. Remove from heat and let stand for 10 minutes before serving. Stir the jambalaya to combine before serving. Yields 8 to 10 servings.
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