Couscous Jambalaya

Elizabeth Fullerton's Note:

I saw this on "Good Morning America" this morning. Emeril Lagasse is the creator of this recipe. It looked so good that I posted it here to find it easier.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 12 raw shrimp , peeled and chopped (about 3/4 pound)
• 1 small chicken breast , boned,skinned and chopped (generous 1/2 cup)
• 1 tablespoon emeril creole seasoning (recipe below)
• 1 tablespoon olive oil
• 4 ounces chopped andouille sausages (1/2 cup)
• ¼ cup chopped onion
• ¼ green bell pepper
• ¼ cup chopped celery
• 2 tablespoons minced garlic
• ½ cup peeled seeded and chopped Italian plum tomato (about 2)
• 3 bay leaves
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot pepper sauce
• 1 cup chicken stock
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1 ½ cups couscous

Emerils Creole Seasoning

• 2 ½ tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano leaves
• 1 tablespoon dried leaf thyme

Directions:

1. Combine all ingredients thoroughly and store in an airtight jar or container.
2. Makes about 2/3 cup.
3. In a bowl, combine the shrimp, chicken and Creole Seasoning and use your hands to blend thoroughly.
4. Heat 2 tablespoons of the olive oil in a large nonreactive skillet over high heat.
5. Add the seasoned shrimp and chicken and stir-fry for 1 minute.
6. Add the andouille, onions, bell peppers, celery and garlic and stir-fry for one minute.
7. Stir in the tomatoes, bay leaves, Worcestershire, hot sauce, stock, salt and pepper and bring to a boil.
8. Cook for 10 minutes, stir in the couscous, and turn off the heat.
9. Cover the skillet and allow to sit for 5 minutes.
10. Remove the cover and stir in the remaining olive oil.
11. Serve immediately.
12. Makes about 5 cups.

Reviews

[bunheadz]

This recipe was such a hit, I had to prepare it twice in the first 3 weeks. We often leave out the hot sauce and add our personal choices for hot sauces at the table. I find that I have to adjust the liquid content (depending on the brand of couscous used) to conform with the instructions on the box.

[HappyMommy1422]

I actually found this exact recipe in a collection of recipes my dad's workplace distrubuted one Christmas. Since it was already on Zaar, I thought I'd post a review instead of posting it again. I doubled the amount of veggies simply because I love onion and celery together. I also used canned tomatoes. I also left out the hot sauce. I used Tony Chechere's Creole Seasoning instead of Emerils. I found the dish to be just fine, hubby said it wasn't spicy enough. So it's just a personal preference on how much heat you add. Also, I didn't add shrimp because hubby doesn't like any sort of seafood. I know, he's a weirdo. I doubled the chicken and sausage instead. I would suggest double checking the moisture content when you add the couscous as it will vary. I had to add more broth. All in all, a very good, very quick recipe. Thanks for posting!

[Narshmellow]

This recipe is WOW! So amazing! Everyone at dinner was impressed with this spicy, colorful, flavorful dish! I recommend this to everyone looking for something different and spicy! My only notes are that; 1- I didn't have andouille sausage so I just used regular link sausage and cut them up the same size as the rest of the meat. 2 - I didn't take the seeds out of the tomato, you can't tell they're there and I find it a pain to do. 3- I didn't add the green peppers. And 4- I stirred in the couscous but added enough chicken stock to make sure that it was a little over moist before I covered it to finish, maybe another 1/3 of a cup. Also, I like spicy but it was just a little too spicy for me so I will cut the creole seasoning back a little next time. For those that like spicy it's perfect, my brother was all smiles and had seconds. I would suggest the possibility of serving this cold as a salad as well, since I ate leftovers cold and enjoyed it that way also. Thanks again, a wonderful recipe!