Shrimp Jambalaya

This dish substitutes couscous for rice.

Shrimp Jambalaya
Serves 4
Total Time: 30 minutes

24 (16 to 20 count) shrimp, peeled and deveined
½ cup white wine
1 ½ cups diced onion
1 ½ cup tomato
1 ½ cup diced green pepper
1 ½ cup black olives
¼ cup olive oil or clarified butter
4 oz. blackening spices
4 cups couscous
4 cups boiling water
Note:  Blackening spices composed of paprika, cayenne pepper, garlic salt, chili powder, cilantro, cumin, Old Bay Seasoning®, and sugar. You can vary the proportions according to taste; paprika is the base, it’s neutral and acts as a thickening agent. Experiment until you get a blend you like.

Heat oil in large skillet. Add shrimp and vegetables, sauté until onions are tender. Add wine and blackening spices, stir. In a bowl pour boiling water over couscous and let stand for 2 minutes. Fluff with fork. Serve the jambalaya over couscous.

Photo courtesy Amadscientist, Creative Commons License.

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