Couscous Jambalaya

I usually don't watch much TV. In fact, if it weren't for my husband, I wouldn't have a TV set at all. But he loves his remote and I love him so... Incidentally, I learned this recipe from Emeril's show. The texture of couscous reminds me of farofa, which I grew up eating and I miss so much here. The good amount of spices pleased my husband's palate and he asked for seconds, very unusual. Due to my diet restrictions I had to leave out the shrimp but even so it was absolutely decadent.

Emeril Lagasse's Couscous Jambalaya without shrimp

1 small chicken breast, boned, skinned and chopped

1 TB Emeril's Creole Seasoning

Olive oil

1/2 cup chopped andouille sausage

1 chopped onion

Choped green bell peppers

Chopped celery

2 TB minced garlic

2 peeled, seeded and chopped tomatoes

2 bay leaves

1 tsp Worcestershire sauce

1 tsp hot pepper sauce

1 cup chicken stock

1 tsp salt

1 tsp freshly ground black pepper

1 1/2 cups couscous

In a bowl, combine the chicken and Creole Seasoning. 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.