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Ingredients

• 12 raw shrimp (about 3/4 pound), peeled and chopped
• 1 small chicken breast boned, skinned, and chopped (generous 1/2 cup)
• 1 tablespoon Emerils Creole Seasoning
• 1/4 cup olive oil
• 4 ounces (1/2 cup) chopped andouille sausage
• 1/4 cup chopped onions
• 1/4 cup chopped green bell peppers
• 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 Basic Chicken Stock
• 1 teaspoon salt
• 3 turns freshly ground black pepper
• 1 1/2 cups couscous

Description

Couscous Jambalaya

Emerils