Couscous Jambalaya - cooking recipe

Ingredients

12 raw shrimp, peeled and chopped (about 3/4 pound)
1 small chicken breast, boned,skinned and chopped (generous 1/2 cup)
1 tablespoon emeril creole seasoning (recipe below)
1 tablespoon olive oil
4 ounces chopped andouille sausages (1/2 cup)
1/4 cup chopped onion
1/4 green bell pepper
1/4 cup chopped celery
2 tablespoons minced garlic
1/2 cup peeled seeded and chopped Italian plum tomato (about 2)
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 cup chicken stock
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 1/2 cups couscous
Emerils Creole Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano leaves
1 tablespoon dried leaf thyme

Preparation

Combine all ingredients thoroughly and store in an airtight jar or container.
Makes about 2/3 cup.
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.