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 - {emerils 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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