Spicy Cajun Jambalaya Kabobs Couscous Recipes

AUTHENTIC JAMBALAYA RECIPE (EASY & HEALTHY JAMBALAYA)

Steps:

• Heat the oil on medium in a large Dutch oven on the stove top.
• Add onion, celery, and bell pepper and cook about 5 minutes.
• Add garlic, basil, oregano, and thyme and stir. Cook for about 5 more minutes.
• Add the chicken and sausage and let brown for 5-10 minutes, stirring often.
• Add cayenne pepper and paprika to the meat mixture and blend lightly.
• Pour in the crushed tomatoes, chicken broth, and rice and mix. Bring to a light boil, then lower the heat to 1-2 and cover.
• Cook covered on low for 45 minutes, stirring a couple times to make sure the rice isn't sticking to the bottom.
• During the last 5-10 minutes of cooking, add the shrimp to the top of the mixture and cover. Check again after about 5 minutes and flip shrimp over, making sure not to cover it deeply so you can keep an eye on its doneness. Cover and cook 5 more minutes or until shrimp is opaque pink and white.
• Serve right away with a side salad and crusty bread if desired.

CAJUN SPICE MIX

Steps:

• Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes until evenly blended. Store in an airtight container.

SPICY CAJUN CHICKEN AND SAUSAGE JAMBALAYA

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.

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.

CAJUN SEASONING

Steps:

• Mix all ingredients together in a bowl or spice jar until evenly combined.
• Use immediately, or store in a sealed container for up to 1 year.

SPICY CAJUN JAMBALAYA KABOBS & COUSCOUS

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.