Creole Couscous with Andouille & Shrimp
This Creole Couscous with Andouille & Shrimp is the perfect weeknight meal to make when you want something tasty in just 30 minutes!
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.