Couscous Jambalaya
Transform your dinner table with this vibrant and flavorful Couscous Jambalaya, a creative twist on the classic Creole dish. This recipe swaps traditional rice for light, fluffy couscous, cutting down on cook time while maintaining all the hearty texture. Packed with tender chicken thighs, juicy shrimp, and smoky andouille sausage, every bite is bursting with bold Cajun flavors. Fresh vegetables, aromatic spices, and a zesty tomato base make this one-pot wonder irresistible. Ready in just 45 minutes, this easy-to-make jambalaya is perfect for weeknight meals or casual entertaining. Garnished with fresh parsley and green onions, it’s as colorful as it is delicious. Whether you're craving Southern comfort or simply searching for a unique couscous recipe, this dish is guaranteed to impress!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 6 ounces andouille sausage
- 8 ounces boneless, skinless chicken thighs
- 8 ounces large shrimp (peeled and deveined)
- 1 whole small onion
- 1 whole bell pepper (red or green)
- 2 whole celery stalks
- 3 whole garlic cloves
- 14 ounces canned diced tomatoes
- 2 cups chicken broth
- 1 cup couscous
- 1.5 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 0.5 teaspoons dried thyme
- 0.5 teaspoons dried oregano
- 1 whole bay leaf
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons chopped fresh parsley
- 2 whole green onions
Instructions
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
Slice the andouille sausage into thin rounds and add them to the pan. Cook for 3-4 minutes until browned, then transfer to a plate.
Cut the chicken thighs into bite-sized pieces. Add them to the pan with another tablespoon of olive oil. Cook for 5-6 minutes until golden and cooked through. Remove and set aside.
In the same pan, add the shrimp and cook for 2-3 minutes until just pink. Remove and set aside.
Dice the onion, bell pepper, and celery. Mince the garlic. Add the diced vegetables and garlic to the pan, cooking for 4-5 minutes until softened.
Stir in the Cajun seasoning, paprika, thyme, oregano, and bay leaf. Cook for 1 minute to toast the spices.
Pour in the diced tomatoes and chicken broth, scraping the bottom of the pan to deglaze it. Bring the mixture to a simmer.
Stir in the couscous, then turn off the heat and cover the pan. Let it sit for 5-7 minutes until the couscous has absorbed the liquid.
Fluff the couscous with a fork, then stir in the cooked sausage, chicken, and shrimp. Season with salt and pepper to taste.
Garnish with chopped parsley and sliced green onions before serving.
Nutrition Facts
Calories |
2076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.4 g | 153% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 884 mg | 295% | |
| Sodium | 8785 mg | 382% | |
| Total Carbohydrate | 88.1 g | 32% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 23.7 g | ||
| Protein | 162.0 g | 324% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 480 mg | 37% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3726 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
