CREOLE COUSCOUS with ANDOUILLE & SHRIMP | Just A Pinch Recipes
In a large skillet over medium heat, add oil and when it gets hot, add the andouille pieces and sauté for 2 to 3 minutes. Transfer the meat to a bowl using a slotted...
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Cooking tools:
- Garlic press
- Microplane
- Pepper mill
- Skillet
- Slotted spoon
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Kitchen timer
- Stove
- Wooden spoon
Ingredients
- 1 tablespoon(s) olive oil
- 10 ounce(s) smoked andouille sausage, casings removed and cut into small pieces
- 1 cup(s) yellow onions, diced
- 1/2 cup(s) red peppers, diced
- 1/2 cup(s) celery, diced
- ground himalayan sea salt, to taste
- 3 large cloves garlic, pressed
- 1/2 tablespoon(s) Creole seasoning
- freshly ground black pepper, to taste (i always use mixed peppercorns)
- 1 cup(s) couscous
- 2 1/4 cup(s) hot low-sodium chicken broth
- 1 pound(s) shrimp or prawns, peeled and deveined
- 1/2 teaspoon(s) lemon zest
- 1/2 cup(s) frozen peas
- 1 tablespoon(s) fresh parsley, chopped
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