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Ingredients
- 1 Tbsp. Vegetable oil
- 1/4 c. Minced celery
- 1/4 c. Minced green pepper
- 1/4 c. Minced onion
- 2 Tbsp. Chopped garlic
- 1/2 c. Diced chicken - (abt 1 breast half)
- 1/2 c. Minced Andouille sausage
- 1 c. Chicken stock
- 12 x Shrimp peeled and minced
- 1/2 c. Diced tomatoes Bayou Blast - (Emeril"s Creole Seasoning) see * Note Worcestershire sauce to taste Tabasco sauce to taste Salt to taste Freshly-grnd black pepper to taste
- 1 c. Couscous Minced scallions for garnish
Directions
- Heat oil in a medium soup pot, add in minced vegetables and saute/fry till tender, 5 min. Add in garlic, chicken and sausage; cook, stirring frequently, 5 min. Add in stock and bring to a boil. Add in shrimp, tomatoes and seasonings to taste; cook for 3 min. Stir in couscous, cover and remove from heat; set aside for 15 min, till couscous has softened and absorbed all liquid. Fluff couscous with a fork. Taste, adjust seasonings and reheat briefly, if needed. Serve garnished with scallions.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 405g | |
| Recipe makes 2 servings | |
| Calories 741 | |
| Calories from Fat 279 | 38% |
| Total Fat 31.1g | 39% |
| Saturated Fat 8.72g | 35% |
| Trans Fat 0.23g | |
| Cholesterol 130mg | 43% |
| Sodium 722mg | 30% |
| Potassium 670mg | 19% |
| Total Carbs 73.33g | 20% |
| Dietary Fiber 5.7g | 19% |
| Sugars 1.41g | 1% |
| Protein 38.7g | 62% |
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