Cajun Kielbasa Couscous
It’s Mardi Gras!!!!! Woooo hoooo!!!! Ok so it’s almost over but hey just because I can’t be in New Orleans flashing my tah-tahs, hollaring and drinking doesn’t mean that I can’t celebrate with some Louisiana cajun flavor here in my north carolina kitchen!
So today I whipped up some Cajun Kielbasa Couscous! This is a family favorite meal in my house. It’s easy, quick and tasty!
My little one LOVES this stuff; peppers, onions and all. I don’t add cajun seasoning to his plate though. Go as heavy on the cajun seasoning as your taste buds will allow or leave it out, either way, it’s still guuud!!
If you’re gonna serve this as a side dish I’d cut back on the sausage because this is a really hearty meal. I just love the way couscous tastes with the celery and kielbasa.
It’s a keeper!
Watch me make Cajun Kielbasa Couscous from start to finish!
Get the Recipe: Cajun Kielbasa Couscous Recipe
- 14 oz Turkey Kielbasa Sausage, heat and serve
- 1/2 cup green bell peppers, diced
- 1/2 cup white onions, diced
- 1/2 cup celery, diced
- 2 cloves garlic, minced
- 2 cup chicken broth, can use low-sodium broth
- 1/2 cup water
- 2-3 Tablespoons of butter or olive oil
- 1 tablespoon dried parsley, plus more for garnish
- 2 cups couscous
- cajun seasoning, optional
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
- Add sausage and cook until slightly browned.
- Add green bell peppers, onions, and celery.
- Saute on low until veggies are slightly tender.
- Stir in minced garlic.
- Cook garlic if desired.
- Remove from heat and set aside.
- In a pot, add chicken broth, water, and butter.
- Bring to a boil.
- Stir in the couscous and bring to a boil.
- Once boiling, remove from heat, cover and let rest for 5-7 minutes.
- When done, fluff with a fork.
- Add cajun seasoning if desired.
- Plate the couscous and top with the sausage veggie mixture.
- Garnish with parsley.
- Serve and enjoy!!
Add red peppers or others veggies & meats if desired.
Be sure to use a flavorful sausage with the dish since most of the flavor comes from the meat.