Couscous Jambalaya

submitted by amanda
from US

12 raw shrimp (about 3/4 pound), peeled and chopped
1 small chicken breast, boned, skinned and chopped (generous 1/2 cup)
1 tablespoon Emeril's Creole Seasoning
1 tablespoon olive oil
4 ounces (1/2 cup) chopped andouille sausage
1/4 cup chopped onions
1/4 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
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 1/2 cups couscous

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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