Try this Couscous Jambalaya recipe, or contribute your own.
Suggest a better description* 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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Serving Size: 1 Serving (459g) | ||
Recipe Makes: 2 servings | ||
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Calories: 579 | ||
Calories from Fat: 75 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.3g | 11 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 7.2mg | 2 % | |
Sodium 364.7mg | 13 % | |
Potassium 670.4mg | 18 % | |
Total Carbohydrate 102.3g | 30 % | |
Dietary Fiber 7.1g | 28 % | |
Sugars, other 95.2g | ||
Protein 21.6g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 579
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