Couscous Jambalaya

Chef Richard 5 Servings 25 minutes

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.