Creole Couscous with Andouille & Shrimp
Time 🕜 … we’re continuously dealing with it. It seems that there are never enough minutes in a day. We’re constantly running and hurrying up just to try to catch up with it! You would think that with all the technology, time wouldn’t be an issue but au contraire, it’s seems worse than ever!
Summer is on its way out and the kids went back to school. For those of you who have little ones 👧, time is largely restricted along with a crazy schedule. Unfortunately many of you will neglect to make a nice homemade meal because of a lack of time and sadly opt for convenience buying processed foods which are certainly not ideal.
I have many “30 minutes or less” recipes like Zucchini Pork Penne, Chicken in Creamy Jalapeño Cheese Sauce, Pacific Coast Salmon on the BBQ, Veal Piccata, Chipotle Chicken Tortilla Pizza 🍕, Crab Louie Salad, Easy Chicken Quesadillas or Beef Nacho Supreme. What about a nice Tarragon Limoncello Halibut, Pad Thai Noodles, Stuffed Baguettes, Maple Ginger Scallops, Filet-O-Fish Sandwich, and so on…
Now if you really want convenience, here are a few “one pot meals” that are also “30 minutes or less” such as Chop Suey, Shrimp Maque Choux 🍤, Orzo with Chicken & Asiago, Prawn Saganaki, Hamburger Helper, Cauliflower Fried Rice, Red Snapper en Papillote, and many more including this featured one… Creole Couscous with Andouille & Shrimp!
This is the perfect weeknight recipe when time is in short supply. After your mise en place is done (prep all the ingredients prior to cooking), the rest is easy peasy 👩🍳! With fresh ingredients, this is a satisfying meal you really want to serve your family no matter how oppressed your schedule is…
In the Creole Couscous with Andouille & Shrimp as the title suggests, I use andouille sausage. Like anyone else, I get lazy once in a while and I don’t always feel like making my homemade recipe. I buy 🛒 the smoked ones to save some time in the cooking process and warm the meat for a few minutes. If you decide to make the homemade Andouille, you’ll have to cook the sausage longer, about 7 minutes.
When it comes to vegetables, I use a variant of mirepoix called “Holy Trinity” which is the base for many Cajun and Creole dishes like Gumbo, Red Beans and Rice, Jambalaya, Étouffée, and so on. The ratio consists of one to two parts onions, one part of bell pepper and one part celery. In this recipe, I use red peppers but go ahead if you prefer green.
One ingredient that I always have on hand is my Creole Seasoning and this is the blend I use in this recipe. Besides this one, there is not that much added seasoning – salt and pepper, that’s all! The proteins and the other ingredients are enough to wrap up this dish deliciously 😋!
Next time you run out of time, don’t bother buying junk or processed food and make this tasty 😍 Creole Couscous with Andouille & Shrimp instead! This one pot dish is packed with flavor and can be enjoyed in just 30 minutes… no excuses for not making it!
Bon Appétit! 🍽
Here are several more delicious “30 minutes or less” recipes to try…😉
– Fettuccine alle Vongole – Clam Fettuccine
– Turkey à la King on Toast
– Spicy Pumpkin Pork Chops
– Rack of Lamb with Herbes de Provence
– Sole Almondine
– Gnudi aka Malfatti
– Thai Chicken Curry
– Panko Breaded Fish Fillet
and for even more quick & easy recipes ⏳, click on this link… Recipe Category • Quick & Easy
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Creole Couscous with Andouille & Shrimp
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Ingredients
- 1 tbsp. olive oil tips & tricks
- 10 oz. smoked andouille sausage, casings removed and cut into small pieces see Recipe
- 1 cup yellow onions, diced
- 1/2 cup red peppers, diced
- 1/2 cup celery, diced tips & tricks
- ground Himalayan sea salt, to taste
- 3 large cloves garlic, pressed
- 1/2 tbsp. Creole seasoning see Recipe
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 cup Moroccan couscous
- 2 1/4 cups hot low-sodium chicken broth
- 1 lb. shrimp or prawns, peeled and deveined
- 1/2 tsp. lemon zest
- 1/2 cup frozen peas
- 1 tbsp. fresh parsley, chopped tips & tricks
Directions
- Transfer the meat to a bowl using a slotted spoon; set aside.
- Back to the skillet, add onions, red peppers and celery; seasoning with ground sea salt. Sauté the vegetables for 3 minutes or until soft.
- Add garlic and quickly sauté it for only 30 seconds.
- Mix in Creole Seasoning and freshly ground black pepper. Add couscous and stir well for 1 minute or until the grain absorbs all the fat at the bottom of the skillet.
- Pour in chicken broth, increase the heat to high and bring the mixture to a boil while stirring the ingredients.
- As soon as it starts boiling, add the shrimp, lemon zest and return the meat back to the skillet including any accumulated juices.
- Stir well making sure to distribute the shrimp evenly in the skillet, cover, reduce the heat to medium-low and set the timer for 5 minutes.
- Add the frozen peas, stir well once again, cover and cook for 2 minutes.
- Before serving, sprinkle on some fresh chopped parsley.
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