Couscous Jambalaya

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's creole seasoning (recipe below)
1 tablespoon olive oil
4 ounces chopped andouille sausages (1/2 cup)
1/4 cup chopped onions
1/4 green bell pepper
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 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

Yields: 8 servings

Seasoning:

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.