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Couscous Jambalaya Recipe

 


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recipe is ready in < 30 minutes Ready in: < 30 minutes
recipe difficulty 3/5 Difficulty:   3 (1=easiest :: hardest=5)

Serves/Makes:   5 cups

  

Ingredients:
3/4 pound raw shrimp, peeled and chopped
1 small chicken breast, boned, skinned and chopped
1 tablespoon Creole seasoning
1 tablespoon olive oil
4 ounces 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
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 cup couscous

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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.

This recipe from CDKitchen for Couscous Jambalaya serves/makes 5 cups

Recipe ID: 61896

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