Howdy's Jambalaya
Ready In: 45 mins
Serves: 5-6
Ingredients
- 1 -1 1⁄2 lb raw shrimp, peeled and chopped
- 2 cups chicken tenders, Boneless, skinless, chopped (about6-8 tenderloin pieces)
- 1⁄2-3⁄4 cup creole seasoning (recipe below)
- 1 tablespoon olive oil
- 2 (12 -15 ounce) bags frozen mixed vegetables (or substitute any favorite frozen veggies)
- 1 cup chopped tomato (plum is best)
- 1 teaspoon Worcestershire sauce
- 1 -2 cup chicken stock (thicker or soupier)
- 2 cups pre- cooked couscous
creole seasoning
- 1 1⁄2 tablespoons paprika
- 1⁄2 tablespoon cumin
- 1⁄2 tablespoon cinnamon
- 1 tablespoon salt
- 1⁄2 tablespoon chili powder
- 1 tablespoon lemon pepper
- 1 tablespoon onion powder
- 1 tablespoon white sugar
- 1 tablespoon dried oregano
- 1 tablespoon dried cilantro
Directions
- creole seasoning: combine all ingredients thoroughly.
- In a bowl, combine the shrimp, chicken and creole seasoning and use your hands to cover meat thoroughly with seasoning. Set aside in fridge for 15-30 minutes.
- Heat the olive oil in a large skillet (preferably an iron skillet, but any large, non-stick will work) over high heat for 1-3 minutes (don’t let the oil smoke).
- Add the seasoned shrimp and chicken and stir-fry for 1-2 minutes, (it’s best if you can evenly sear each side of the pieces in that fist minute or two).
- Add the frozen vegetables and continue to stir fry for 1-2 more minutes, letting the veggies absorb some of the spice in the pan.
- Stir in the tomatoes, Worcestershire, and chicken stock and bring to a boil.
- Cook for 10 minutes, (this is a good time to pre-cook the couscous in the microwave, follow instructions on box).
- Stir in the couscous and serve immediately.
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