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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I saw this on Good Morning America this morning. Emeril Lagasse is the creator of this recipe. 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 |
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 |
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.
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