Couscous Jambalaya

I saw this on "Good Morning America" this morning. Emeril Lagasse is the creator of this recipe. It looked so good that I posted it here to find it easier.

• Ready In: 40 mins
• Serves: 8

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

Directions

1. Combine all ingredients thoroughly and store in an airtight jar or container.
2. Makes about 2/3 cup.
3. In a bowl, combine the shrimp, chicken and Creole Seasoning and use your hands to blend thoroughly.
4. Heat 2 tablespoons of the olive oil in a large nonreactive skillet over high heat.
5. Add the seasoned shrimp and chicken and stir-fry for 1 minute.
6. Add the andouille, onions, bell peppers, celery and garlic and stir-fry for one minute.
7. Stir in the tomatoes, bay leaves, Worcestershire, hot sauce, stock, salt and pepper and bring to a boil.
8. Cook for 10 minutes, stir in the couscous, and turn off the heat.
9. Cover the skillet and allow to sit for 5 minutes.
10. Remove the cover and stir in the remaining olive oil.
11. Serve immediately.
12. Makes about 5 cups.