Emeril's Couscous Jambalaya

Ingredients

Cooking Directions

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.

Recipe courtesy of Emeril Lagasse, Emeril's New Orlean's Cooking, © 2002.