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home > recipes > meat > couscous jambalaya
from US 12 raw shrimp (about 3/4 pound), peeled and chopped 1 small chicken breast, boned, skinned and chopped (generous 1/2 cup) 1 tablespoon Emeril's Creole Seasoning 1 tablespoon olive oil 4 ounces (1/2 cup) chopped andouille sausage 1/4 cup chopped onions 1/4 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 chicken stock 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 1/2 cups couscous 1. In a bowl, combine the shrimp, chicken and Creole Seasoning and use your hands to blend thoroughly. 2. 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 one minute. 3. 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. Makes about 5 cups.

Couscous Jambalaya


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Recipe Alert This is Found in... Most Emailed Recipes
(posted January 9, 2007)

from US

12
raw shrimp (about 3/4 pound), peeled and chopped
1 small
chicken breast, boned, skinned and chopped (generous 1/2 cup)
1 tablespoon Emeril's Creole
Seasoning
1 tablespoon
olive oil
4 ounces (1/2 cup) chopped
andouille
sausage
1/4 cup chopped onions
1/4
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
chicken stock
1 teaspoon
salt
1 teaspoon freshly ground black pepper
1 1/2 cups
couscous

1. In a bowl,
combine the shrimp, chicken and Creole Seasoning and use your hands to blend thoroughly.

2. 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 one minute.

3. 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.

Makes about 5 cups.



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