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Couscous Jambalaya

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, B3, C, P
    MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    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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