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