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Couscous Jambalaya

  • Yield: About 5 cups


  • 12 raw shrimp (about 3/4 pound), peeled and chopped
  • 1 small chicken breast boned, skinned, and chopped (generous 1/2 cup)
  • 1 tablespoon Emerilís Creole Seasoning
  • 1/4 cup olive oil
  • 4 ounces (1/2 cup) chopped andouille sausage
  • 1/4 cup chopped onions
  • 1/4 cup chopped green bell peppers
  • 1/4 cup chopped celery
  • 2 tablespoons minced garlic
  • 1/2 cup peeled, seeded, and chopped Italian plum tomatoes (about 2)
  • 3 bay leaves
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot pepper sauce
  • 1 cup Basic Chicken Stock
  • 1 teaspoon salt
  • 3 turns freshly ground black pepper
  • 1 1/2 cups couscous


  • In a bowl combine the shrimp, chicken, and Creole Seasoning and use your hands to blend thoroughly.
  • Heat 2 tablespoons of the olive oil in a large nonreactive skillet over high heat. Add the seasoned shrimp and chicken and stir-fry for 1 minute. Add the andouille, onions, bell peppers, celery, and garlic and stir-fry for 1 minute.
  • Stir in the tomatoes, bay leaves, Worcestershire, hot sauce, stock, salt, and pepper and bring to a boil. Cook for 10 minutes, stir in the couscous, and turn off the heat. Cover the skillet and allow to sit for 5 minutes. Remove the cover and stir in the remaining olive oil. Serve immediately.

Recipe Details