Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 1/4 cup each chopped celery, green pepper and onion

  3. 2 tablespoons minced garlic

  4. 1/2 cup diced chicken (about 1 breast half)

  5. 1/2 cup chopped Andouille sausage

  6. 1 cup chicken stock

  7. 12 shrimp, peeled and chopped

  8. 1/2 cup diced tomatoes

  9. Creole spice

  10. Worcestershire sauce

  11. Hot pepper sauce

  12. Salt and pepper

  13. 1 cup couscous

  14. Chopped scallions, for garnish

Instructions Jump to Ingredients ↑

  1. 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.

  2. Yield : 2 servings


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