Spicy Cajun Couscous Jambalaya

Why You’ll Love this Spicy Cajun Couscous Jambalaya

If you’re craving bold flavors that transport you straight to the heart of Louisiana, this Spicy Cajun Couscous Jambalaya is about to become your new favorite dish. The magical trinity of onions, bell peppers, and celery creates that authentic Cajun base, while Emeril’s Creole seasoning brings the perfect heat.

You’ll love how the plump shrimp, tender chicken, and smoky andouille sausage blend harmoniously with fluffy couscous instead of traditional rice. It’s a delightful twist that cooks in half the time! Each forkful delivers that soul-warming complexity you’d expect from a dish that’s been simmering all day.

Recipe Information for Spicy Cajun Couscous Jambalaya

This delightful twist on traditional jambalaya swaps rice for couscous, creating a faster version of the classic Louisiana dish while maintaining its bold Cajun flavors and hearty texture.

• Prep Time: 15 minutes (chopping vegetables and preparing proteins)
• Cook Time: 15 minutes (10 minutes cooking plus 5 minutes resting)
• Category: Main Course
• Method: Stir-fry/One-pot
• Cuisine: Cajun/Creole
• Yield: 5 cups (approximately 4 servings)

What Ingredients are in Spicy Cajun Couscous Jambalaya?

This flavorful Cajun-inspired dish combines seafood, poultry, and sausage with aromatic vegetables and bold spices. The substitution of couscous instead of traditional rice creates a quicker cooking time while still absorbing all the delicious flavors of the jambalaya.

• 12 raw shrimp, peeled and chopped (about 3/4 pound)
• 1 small chicken breast, boned, skinned and chopped (generous 1/2 cup)
• 1 tablespoon Emeril Creole Seasoning
• 3 tablespoons olive oil, divided
• 4 ounces chopped andouille sausages (1/2 cup)
• 1/4 cup chopped onion
• 1/4 cup green bell pepper
• 1/4 cup chopped celery
• 2 tablespoons minced garlic
• 1/2 cup peeled, seeded and chopped Italian plum tomatoes (about 2)
• 3 bay leaves
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot pepper sauce
• 1 cup chicken stock
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1 1/2 cups couscous

For best results, prepare the Emeril Creole Seasoning blend using paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano leaves, and dried thyme. The seasoning can be made ahead and stored in an airtight container for future purposes. If andouille sausage is unavailable, you can replace it with another smoked sausage, though the authentic Cajun flavor comes from employing traditional andouille.

How to Make this Spicy Cajun Couscous Jambalaya

This vibrant one-pan dish brings together the bold flavors of traditional jambalaya with the quick-cooking convenience of couscous.

The process involves seasoning and searing the proteins, building a flavorful base with the “holy trinity” of Cajun cooking (onions, bell peppers, and celery), then allowing the couscous to absorb all those wonderful flavors. The final addition of olive oil adds a silky finish that brings the dish together.

1. In a bowl, combine 12 raw peeled and chopped shrimp, 1 small chopped chicken breast, and 1 tablespoon Emeril Creole Seasoning, using your hands to mix thoroughly.
2. Heat 2 tablespoons of olive oil in a large non-reactive skillet over high heat.
3. Add the seasoned shrimp and chicken mixture to the hot oil and stir-fry for 1 minute.
4. Add 4 ounces (1/2 cup) of chopped andouille sausages, 1/4 cup chopped onion, 1/4 cup green bell pepper, 1/4 cup chopped celery, and 2 tablespoons minced garlic to the skillet, stir-frying for another minute.
5. Stir in 1/2 cup chopped tomatoes, 3 bay leaves, 1 teaspoon Worcestershire sauce, 1 teaspoon hot pepper sauce, 1 cup chicken stock, 1 teaspoon salt, and 1 teaspoon fresh ground black pepper, bringing the mixture to a boil.
6. Cook the mixture for 10 minutes to develop flavors and reduce liquid slightly.
7. Stir in 1 1/2 cups couscous, then immediately turn off the heat.
8. Cover the skillet and let it sit undisturbed for 5 minutes to allow the couscous to absorb the liquid.
9. Remove the cover and stir in the remaining 1 tablespoon of olive oil to finish the dish.

For a smooth and creamy protein shake to accompany this meal, consider investing in one of the high-end blenders designed specifically for protein powders.

Now that your Spicy Cajun Couscous Jambalaya is perfectly cooked, it’s time to present this colorful creation in a way that highlights its enticing textures and aromas.

How to Plate this Spicy Cajun Couscous Jambalaya Like a Chef

Serving your jambalaya with style elevates this rustic dish to restaurant-quality presentation.

Start with a warmed plate—cold dishes never showcase Cajun flavors properly!

Employ a ring mold to create a perfect cylinder of couscous jambalaya in the center, then gently remove the mold.

Arrange your largest shrimp around the base, letting them lean artfully against the couscous tower.

Drizzle any remaining sauce in a circular pattern, then garnish with fresh chopped parsley, thinly sliced green onions, and a small wedge of lemon for that professional touch.

Spicy Cajun Couscous Jambalaya Substitutions and Variations

Looking to customize your Cajun couscous jambalaya while maintaining its soul-stirring flavor profile? You’ve got plenty of delicious options!

Swap protein choices freely – andouille can be replaced with chorizo or kielbasa for a different smoky bite. No shrimp? Try crawfish tails or even firm white fish.

Pearl couscous creates a heartier texture, while quinoa offers a nutritious alternative.

Vegetarians aren’t left out of this New Orleans party! Substitute mushrooms and smoked tofu for meats, using smoky paprika to maintain that authentic depth.

For gluten-free diners, cauliflower rice works beautifully.

What to Serve with Spicy Cajun Couscous Jambalaya

While the spicy Cajun couscous jambalaya stands proud as a main attraction, complementary side dishes can transform your meal into a true New Orleans celebration.

You’ll want something to balance the heat and richness of those spice-laden grains and proteins. Consider serving a cool, crisp side salad with cucumber and a light vinaigrette.

Cornbread’s slightly sweet nature offers a perfect counterpoint to the jambalaya’s kick—especially when slathered with honey butter.

Don’t forget traditional southern greens like collards or kale, simmered with a splash of vinegar.

For beverages, sweet tea or a cold beer completes this soul-satisfying spread.

Final Thoughts

This Cajun couscous jambalaya brings a fresh, vibrant twist to traditional Southern cuisine, merging Mediterranean ingredients with Louisiana’s bold flavors.

You’ll love how the fluffy couscous absorbs the rich, spicy broth while cutting down cooking time compared to rice-based versions.

Whether you’re hosting friends or seeking comfort food on a weeknight, this dish delivers big flavors without hours of simmering.

The combination of shrimp, chicken, and andouille creates layers of savory depth that’ll transport you straight to New Orleans.

Don’t hesitate to adjust the spice level to suit your taste—that’s the beauty of home cooking!