Shrimp and Couscous Jambalaya

4.4 of 5 (8)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 357.5
  • Total Fat: 5.5 g
  • Cholesterol: 165.8 mg
  • Sodium: 640.3 mg
  • Total Carbs: 51.5 g
  • Dietary Fiber: 8.5 g
  • Protein: 28.2 g

View full nutritional breakdown of Shrimp and Couscous Jambalaya calories by ingredient
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A very easy, healthy jambalaya recipe. A very easy, healthy jambalaya recipe.
Number of Servings: 4


    1 cup sliced celery
    3/4 cup chopped green bell pepper
    1/2 cup chopped onion
    1/2 teaspoon Cajun seasoning
    1/4 teaspoon dried oregano, crushed
    1 tablespoon olive oil
    1-14 oz. can reduced sodium chicken broth
    1 cup whole grain dry couscous
    2/3 cup chopped ripe tomato
    12 oz. cooked, peeled and deveined medium shrimp
    Bottled hot pepper sauce (optional)


In a large skillet, cook celery, pepper, onion, Cajun seasoning and oregano in hot oil until vegetables are tender. Add broth, bring to a boil. Stir couscous, tomato and shrimp into skillet. Remove from heat. Cover and let stand 5 minutes. Fluff couscous mixture with a fork. If desired, serve with hot pepper sauce. Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user AJTURLEY77.

TAGS:  Fish |

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Member Ratings For This Recipe

  • Incredible!
    My husband and I LOVE this recipe. I did make one change. We don't like Cajun seasoning so I use minced garlic instead. So, so good!!! - 5/5/20

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  • Very Good
    i liked it alot. having lived in Louisiana it was different but the flavors were there. i added cayene instead of cajun seasoning. I exchanged tofu for shrimp. merely because i needed to use the tofu and had no shrimp handy. this is actually my breakfast today cause i woke up wanting couscous! - 6/1/12

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  • this recipe was awsome!!! didn't change a thing! leftovers tomorrow - 8/18/10

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  • Incredible!
    GREAT! - 3/10/09

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  • Very Good
    Yummm. Good alternative to white rice. Added more seasoning at the end, 1/2 tbsp of adobo, 1/2 tsp of onion powder and a dab more of cajun to give it more flavor. - 11/30/08

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