By: Chef Richard Category: Seafood Makes: 5 servings
With its diverse flavors and textures this dish is great all by itself or served as a light dinner with a salad.
12 raw shrimp (about 3/4 pound), peeled and chopped
1 small chicken breast boned, skinned, and chopped (generous ½ cup)
1 tablespoon creole sesoning
¼ cup olive oil, in all
4 ounces (½ cup) chopped andouille sausage
¼ cup chopped onions
¼ cup chopped green bell peppers
¼ cup chopped celery
2 tablespoons minced garlic
½ 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
1½ cups couscous
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 1 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.