Good Morning America Recipes

Emeril's Couscous Jambalaya

A Kicked-Up New Year's Day Recipe

GMA Recipes Dinner
|
Servings:4
Difficulty: Easy
Cook Time: min

A lot of Americans spend New Year's Day at home watching football, so Emeril Lagasse shared one of his favorite football friendly dishes, couscous jambalaya.

Ingredients

  • Jambalaya
  • 12 raw shrimp (about 3/4 pound), peeled and chopped
  • 1 small chicken breast, boned, skinned and chopped (generous 1/2 cup)
  • 1 tablespoon Emeril's Creole Seasoning (recipe below)
  • 1 tablespoon olive oil
  • 4 ounces andouille sausage (1/2 cup), chopped
  • 1/4 cup onions, chopped
  • 1/4 cup green bell peppers, chopped
  • 1/4 cup celery, chopped
  • 2 tablespoons garlic, minced
  • 1/2 cup Italian plum tomatoes (about 2), peeled, seeded and chopped
  • 3 bay leaves
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot pepper sauce
  • 1 cup chicken stock
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 cups couscous
  • Emeril's 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 leaf oregano
  • 1 tablespoon dried leaf thyme
  • Combine all ingredients thoroughly and store in an airtight jar or container. Makes about 2/3 cup.

  • Cooking Directions

    In a bowl, combine the shrimp, chicken and Creole Seasoning and 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 and stir-fry for 1 minute. Add the andouille, onions, bell peppers, celery and garlic and stir-fry for one minute.

    Stir in the tomatoes, bay leaves, Worcestershire, hot sauce, stock, salt and pepper and 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. Remove the cover and stir in the remaining olive oil. Serve immediately. Makes about 5 cups.

    Recipe courtesy of Emeril Lagasse, Emeril's New Orlean's Cooking, ?? 2002.

    Recipe Summary

    Main Ingredients: couscous, chicken, shrimp, sausage

    Course: Dinner, Lunch, Main Course, Side Dish


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