Howdy's Jambalaya

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 5
• 1 -1 1/2 lb raw shrimp, peeled and chopped
• 2 cups chicken tenders, boneless, skinless, chopped (about6-8 tenderloin pieces)
• 1/2-3/4 cup creole seasoning (recipe below)
• 1 tablespoon olive oil
• 2 (12 -15 ounce) bags frozen mixed vegetables (or substitute any favorite frozen veggies)
• 1 cup chopped tomato (plum is best)
• 1 teaspoon worcestershire sauce
• 1 -2 cup chicken stock (thicker or soupier)
• 2 cups pre- cooked couscous
• 1 1/2 tablespoons paprika
• 1/2 tablespoon cumin
• 1/2 tablespoon cinnamon
• 1 tablespoon salt
• 1/2 tablespoon chili powder
• 1 tablespoon lemon pepper
• 1 tablespoon onion powder
• 1 tablespoon sugar
• 1 tablespoon dried oregano
• 1 tablespoon dried cilantro

Recipe

• 1 creole seasoning: combine all ingredients thoroughly.
• 2 in a bowl, combine the shrimp, chicken and creole seasoning and use your hands to cover meat thoroughly with seasoning. set aside in fridge for 15-30 minutes.
• 3 heat the olive oil in a large skillet (preferably an iron skillet, but any large, non-stick will work) over high heat for 1-3 minutes (don’t let the oil smoke).
• 4 add the seasoned shrimp and chicken and stir-fry for 1-2 minutes, (it’s best if you can evenly sear each side of the pieces in that fist minute or two).
• 5 add the frozen vegetables and continue to stir fry for 1-2 more minutes, letting the veggies absorb some of the spice in the pan.
• 6 stir in the tomatoes, worcestershire, and chicken stock and bring to a boil.
• 7 cook for 10 minutes, (this is a good time to pre-cook the couscous in the microwave, follow instructions on box).
• 8 stir in the couscous and serve immediately.