Andouille And Tomato Israeli Couscous Jambalaya Recipes

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.

COUSCOUS JAMBALAYA RECIPE

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

WEEKNIGHT CHICKEN AND ANDOUILLE JAMBALAYA

Steps:

• Heat the oven to 350 degrees F.
• Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Add the sausage and cook until the meat starts to brown and the fat renders, 3 minutes. Transfer the sausage to a plate. Add the chicken and sprinkle the Creole seasoning over the chicken. Cook until the chicken is just beginning to color, 3 minutes. Transfer the chicken to the plate with the sausage.
• Reduce the heat to medium and then add the onion, celery, and poblano pepper to the residual oil in the skillet. Cook, stirring occasionally, until the vegetables start to color, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the rice and stir to coat. Stir in the tomato puree and stock and bring to a boil. Return the chicken and sausage to the skillet. Transfer to the oven and bake, uncovered, stirring once, until the rice is tender and the juices run clear when the chicken is pierced with the tip of a knife, 40 to 45 minutes. Transfer to a wire rack to cool slightly. Taste and adjust the seasoning with salt and pepper. Serve immediately.
• Combine all ingredients in a small airtight container or mason jar. Shake to combine. Store in a cool, dry place for up to 3 months.