Shrimp and Couscous Jambalaya
Recipe from Fitness

Cajun seasoning adds bold flavor to the shrimp and vegetables in this quick dinner recipe. Couscous is mixed in as well to make this a complete meal.


Shrimp and Couscous Jambalaya

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Ingredients
  • 12  ounces
    fresh or frozen cooked, peeled, and deveined medium shrimp
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  • 1  cup
    sliced celery (2 stalks)
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  • 3/4  cup
    chopped green sweet pepper (1 medium)
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  • 1/2  cup
    chopped onion (1 medium)
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  • 1/2  teaspoon
    Cajun seasoning
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  • 1/4  teaspoon
    dried oregano, crushed
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  • 2  tablespoons
    olive oil or cooking oil
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  • 1  14-ounce can
    reduced-sodium chicken broth
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  • 1  cup
    quick-cooking couscous
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  • 2/3  cup
    chopped ripe tomato (1 medium)
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  •  
    Bottled hot pepper sauce (optional)
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  •  
    Lemon wedges (optional)
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Directions
1.
Thaw shrimp, if frozen; set aside. In a large skillet cook and stir celery, sweet pepper, onion, Cajun seasoning, and oregano in hot oil until vegetables are tender. Carefully add broth; bring to boiling.
2.
Stir couscous, tomato, and shrimp into skillet. Remove from heat. Cover and let stand for 5 minutes. Fluff couscous mixture with a fork. If desired, serve with hot pepper sauce and lemon wedges.
Nutrition information
Calories 357, Total Fat 9 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 129 mg, Sodium 440 mg, Carbohydrate 43 g, Total Sugar 3 g, Fiber 4 g, Protein 25 g. Daily Values: Vitamin A 0%, Vitamin C 52%, Calcium 8%, Iron 16%. Percent Daily Values are based on a 2,000 calorie diet
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Creole Vegetable Jambalaya
Creole Vegetable Jambalaya

For traditional jambalaya, shrimp and sausage are stirred into the vegetables and rice, not served on the side. Carrots, cauliflower, and squash are a delicious addition to this Cajun recipe.

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