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Couscous Jambalaya

  • Yield: 2 servings


  • 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


  • 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.