Couscous Jambalaya Recipe

Name: Couscous Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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); 1/4 cup chopped onion; 1/4 green bell pepper; 1/4 cup chopped celery; 2 tablespoons minced garlic; 1/2 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 1/2 cups couscous; Emerils Creole Seasoning; 2 1/2 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

Servings: persons

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)
1/4 cup chopped onion
1/4 green bell pepper
1/4 cup chopped celery
2 tablespoons minced garlic
1/2 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 1/2 cups couscous
Emerils Creole Seasoning
2 1/2 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

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

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 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, and more.

Yes, Couscous Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Couscous Jambalaya

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