| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Essnce03 |
2 |
servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1/4 |
c |
Chopped celery |
| 1/4 |
c |
Chopped green pepper |
| 1/4 |
c |
Chopped onion |
| 2 |
tb |
Minced garlic |
| 1/2 |
c |
Diced chicken -; (abt 1 breast half) |
| 1/2 |
c |
Chopped Andouille sausage |
| 1 |
c |
Chicken stock |
| 12 |
|
Shrimp; peeled and chopped |
| 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-ground black pepper; to taste |
| 1 |
c |
Couscous |
|
|
Chopped scallions; for garnish |
INSTRUCTIONS
* Note: See the .Bayou Blast - {Emeril.s Creole Seasoning}. recipe
which is included in this collection.
Heat oil in a medium soup pot, add chopped vegetables and saute until
tender, 5 minutes. Add garlic, chicken and sausage; cook, stirring
frequently, 5 minutes. Add stock and bring to a boil. Add shrimp,
tomatoes and seasonings to taste; cook for 3 minutes. Stir in
couscous, cover and remove from heat; set aside for 15 minutes, until
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.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-108 broadcast 01-03-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
02-15-1997
Recipe by: Emeril Lagasse
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