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Couscous Jambalaya


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  • 3/4 pound raw shrimp, peeled, de-veined, rinsed and chopped
  • 1 small chicken breast, boned, skinned and chopped (generous 1/2 cup)
  • 1 tablespoon Emeril's Creole Seasoning (recipe follows)
  • 1/4 cup olive oil
  • 4 ounces chopped andouille sausage (or substitute another smoked sausage such as kielbasa or chorizo)
  • 1/4 cup chopped onions
  • 1/4 cup chopped green bell peppers
  • 1/4 cup chopped celery
  • 2 tablespoons minced garlic
  • 1/2 cup peeled, seeded and chopped Italian plum tomatoes (about 2)
  • 3 bay leaves
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot pepper sauce
  • 1 cup chicken stock or broth
  • 1 teaspoon salt
  • 3 turns freshly ground black pepper
  • 1 1/2 cups couscous



Step 1

In a bowl, combine shrimp, chicken and Creole Seasoning. Use your hands to blend thoroughly.
Heat 2 tablespoons of the olive oil in a large nonreactive skillet over high heat. Add the seasoned shrimp and chicken; stir-fry for 1 minute. Add the andouille, onions, bell peppers, celery, and garlic; stir-fry 1 minute.
Stir in the tomatoes, bay leaves, Worcestershire sauce, hot pepper sauce, stock, salt and pepper; bring to a boil. Cook for 10 minutes, stir in the couscous and turn off the heat. Cover the skillet and allow to sit for 5 minutes. Stir in additional chicken stock if necessary. Remove teh cover and stir in the remaining 2 tablespoons of olive oil. Serve Immediately.

Makes 5 cups

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