Recipe
Couscous Jambalaya
Ingredients
- 1 tablespoon vegetable oil
- 1/4 cup each chopped celery, green pepper and onion
- 2 tablespoons minced garlic
- 1/2 cup diced chicken (about 1 breast half)
- 1/2 cup chopped Andouille sausage
- 1 cup chicken stock
- 12 shrimp, peeled and chopped
- 1/2 cup diced tomatoes
- Creole spice
- Worcestershire sauce
- Hot pepper sauce
- Salt and pepper
- 1 cup couscous
- Chopped scallions, for garnish
Directions
- Heat oil in a medium soup pot, add chopped vegetables and sauté until tender, 5 minutes. Add garlic, chicken and sausage; cook, stirring frequently, 5 minutes. Add stock and bring to a boil. Add shrimp, tomatoes and seasonings to taste; cook for 3 minutes. Stir in couscous, cover and remove from heat; set aside for 15 minutes, until couscous has softened and absorbed all liquid. Fluff couscous with a fork. Taste, adjust seasonings and reheat briefly, if needed. Serve garnished with scallions.
Recipe Details
- Source: Essence Of Emeril EE108
- Dish Type: Entree
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