GMA Recipe: Couscous Jambalaya

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Couscous Jambalaya
From chef and author Emeril Lagasse
January 1, 2003

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

Ingredients

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

1 tablespoon olive oil

4 ounces (1/2 cup) chopped andouille sausage

1/4 cup chopped onions

1/4 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

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 1/2 cups couscous

Directions

1. In a bowl, combine the shrimp, chicken and Creole Seasoning and use your hands to blend thoroughly.

2. 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.

3. 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 excerpted from Emeril Lagasse's New New Orleans Cooking © 2002