A flavorful twist on the classic jambalaya, this recipe incorporates couscous for a unique texture and quick preparation.
Combine all the seasoning mix ingredients in a small bowl.
Mix the spices thoroughly to ensure even distribution of flavors.
In a bowl, toss the shrimp and chicken with half of the seasoning mix.
Let the seasoned proteins sit for a few minutes to absorb the flavors.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Ensure the skillet is hot before adding the ingredients to prevent sticking.
Add the shrimp and chicken to the skillet and cook for 2 minutes, stirring occasionally.
Cook just until the shrimp turns pink and the chicken is lightly browned.
Add the sausage, onion, bell pepper, celery, and garlic to the skillet and cook for another 3 minutes.
Stir frequently to prevent the vegetables from burning.
Stir in the tomatoes, bay leaves, Worcestershire sauce, salt, and pepper. Bring to a simmer.
Simmering allows the flavors to meld together beautifully.
Add the couscous, cover the skillet, and remove from heat. Let sit for 5 minutes.
The couscous will absorb the liquid and become tender.
Fluff the couscous with a fork and drizzle with the remaining olive oil before serving.
Serve immediately for the best texture and flavor.
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