Free Recipe Couscous Jambalaya
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Couscous Jambalaya Recipe
1 tb Vegetable oil
1/4 c Chopped celery
1/4 c Chopped green pepper
1/4 c Chopped onion
2 tb Minced garlic
1/2 c Diced chicken -; (abt 1
-breast half)
1/2 c Chopped Andouille sausage
1 c Chicken stock
12 Shrimp; peeled and chopped
1/2 c Diced tomatoes
Bayou Blast – {Emeril’s
-Creole Seasoning}; see *
-Note
Worcestershire sauce; to
-taste
Tabasco sauce; to taste
Salt; to taste
Freshly-ground black pepper;
-to taste
1 c Couscous
Chopped scallions; for
-garnish
Couscous Jambalaya Preparation
* 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@prodigy.com 02-15-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 2
How Do You Cook Couscous Jambalaya?
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