Couscous Jambalaya

READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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