Couscous Jambalaya

By á-68271

Ingredients

• 3/4 pound raw shrimp, peeled, de-veined, rinsed and chopped
• 1 small chicken breast, boned, skinned and chopped (generous 1/2 cup)
• 1 tablespoon Emeril's Creole Seasoning (recipe follows)
• 1/4 cup olive oil
• 4 ounces chopped andouille sausage (or substitute another smoked sausage such as kielbasa or chorizo)
• 1/4 cup chopped onions
• 1/4 cup chopped green bell peppers
• 1/4 cup chopped celery
• 2 tablespoons minced garlic
• 1/2 cup peeled, seeded and chopped Italian plum tomatoes (about 2)
• 3 bay leaves
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot pepper sauce
• 1 cup chicken stock or broth
• 1 teaspoon salt
• 3 turns freshly ground black pepper
• 1 1/2 cups couscous

Preparation

Step 1

In a bowl, combine shrimp, chicken and Creole Seasoning. 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; stir-fry for 1 minute. Add the andouille, onions, bell peppers, celery, and garlic; stir-fry 1 minute.
Stir in the tomatoes, bay leaves, Worcestershire sauce, hot pepper sauce, stock, salt and pepper; 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. Stir in additional chicken stock if necessary. Remove teh cover and stir in the remaining 2 tablespoons of olive oil. Serve Immediately.

Makes 5 cups