I saw this on "Good Morning America" this morning. Emeril Lagasse is the creator of this recipe. It looked so good that I posted it here to find it easier.
Provided by Elizabeth Fullerton
Categories Stew
Time 40m
Yield 8 serving(s)
Number Of Ingredients 25
Steps:
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Makes about 2/3 cup.
- 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.
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