Ingredients
-
12
-
1
-
1
-
1
-
4
-
1/4
-
1/4
-
1/4
-
2
-
1/2
-
-
-
-
-
Directions
Couscous Jambalaya,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.,Very delicious Jambalaya. Wanted to use what I had on hand, so used canned diced tomato with green chilis instead of fresh, thickened with a little tomato paste, and had rice on the side instead of couscous. Can’t wait to try it with the couscous! Oh, and I added frozen okra. Yummy.,Very delicious Jambalaya. Wanted to use what I had on hand, so used canned diced tomato with green chilis instead of fresh, thickened with a little tomato paste, and had rice on the side instead of couscous. Can’t wait to try it with the couscous! Oh, and I added frozen okra. Yummy.
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Steps
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1
Done
|
Combine All Ingredients Thoroughly and Store in an Airtight Jar or Container. |
|
2
Done
|
Makes About 2/3 Cup. |
|
3
Done
|
in a Bowl, Combine the Shrimp, Chicken and Creole Seasoning and Use Your Hands to Blend Thoroughly. |
|
4
Done
|
Heat 2 Tablespoons of the Olive Oil in a Large Nonreactive Skillet Over High Heat. |
|
5
Done
|
Add the Seasoned Shrimp and Chicken and Stir-Fry For 1 Minute. |
|
6
Done
|
Add the Andouille, Onions, Bell Peppers, Celery and Garlic and Stir-Fry For One Minute. |
|
7
Done
|
Stir in the Tomatoes, Bay Leaves, Worcestershire, Hot Sauce, Stock, Salt and Pepper and Bring to a Boil. |
|
8
Done
|
Cook For 10 Minutes, Stir in the Couscous, and Turn Off the Heat. |
|
9
Done
|
Cover the Skillet and Allow to Sit For 5 Minutes. |
|
10
Done
|
Remove the Cover and Stir in the Remaining Olive Oil. |
