Recipe #43 & #44: Jambalaya & Couscous Jambalaya

JAMBALAYA

1T olive oil
1lb chicken in strips    
¼C chopped sausage
2T green onion     
½T chopped garlic
Tabasco/Worcestershire sauce   
3/4C heavy cream
¼C grated Parmesan    
¼lb shrimp (peeled & deveined)
½lb penne (al dente & tossed in oil)   
Creole spice, salt & pepper

In large sauté pan heat oil, add chicken, sausage. Cook for 5 minutes stirring. Add green onion, garlic, 2 dashes each of T&W and cook 1min.

Add cream, cheese, shrimp & pasta. Cook, tossing to heat through. Adjust seasoning to taste with Creole spice, salt & pepper. Serve garnished w green onions.

Yield 2 servings

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COUSCOUS JAMBALAYA

1T veg oil     
¼C each chopped celery, green pepper & onion
2T minced garlic     
Creole spice
Tabasco/Worcestershire sauce
1C Couscous
1C  chicken stock
½C Andouille sausage
½C diced chicken
scallion (garnish)
12 shrimp peeled
½C diced tomatoes

Heat oil in medium soup pot, add vegetables & sauté until tender (5 minutes). Add garlic, chicken & sausage; cook stirring frequently for 5 minutes. Add stock & bring to a boil. Add shrimp, tomatoes & seasoning to taste; cook 3 minutes. Stir in couscous, cover & remove from heat. Set aside for 15 minutes, until couscous has softened & absorbed all liquids. Fluff couscous w a fork. Taste adjust. Season and reheat briefly if needed. Serve garnished with scallions.