Couscous jambalaya

Yield: 2 servings

Measure Ingredient
1.00 tablespoon vegetable oil
¼ cup chopped celery
¼ cup chopped green pepper
¼ cup chopped onion
2.00 tablespoon minced garlic
½ cup diced chicken -; (abt 1 breast half)
½ cup chopped andouille sausage
1.00 cup chicken stock
12.00 shrimp; peeled and chopped
½ cup diced tomatoes
1 bayou blast - {emeril’s creole seas; oning}, see *
1 worcestershire sauce; to taste
1 tabasco sauce; to taste
1 salt; to taste
1 freshly-ground black pepper; to taste
1.00 cup couscous
1 chopped scallions; for garnish

* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection.

Heat oil in a medium soup pot, add chopped vegetables and saute 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. This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-108 broadcast 01-03-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-15-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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