Howdy's Jambalaya

• 1 -1 12 lb raw shrimp, peeled and chopped
• 2 cups chicken tenders, Boneless, skinless, chopped (about6-8 tenderloin pieces)
• 12-34 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 12 tablespoons paprika
• 12 tablespoon cumin
• 12 tablespoon cinnamon
• 1 tablespoon salt
• 12 tablespoon chili powder
• 1 tablespoon lemon pepper
• 1 tablespoon onion powder
• 1 tablespoon white sugar
• 1 tablespoon dried oregano
• 1 tablespoon dried cilantro

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.
3. Set aside in fridge for 15-30 minutes.
4. 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 (dont let the oil smoke).
5. Add the seasoned shrimp and chicken and stir-fry for 1-2 minutes, (its best if you can evenly sear each side of the pieces in that fist minute or two).
6. 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.
7. Stir in the tomatoes, Worcestershire, and chicken stock and bring to a boil.
8. Cook for 10 minutes, (this is a good time to pre-cook the couscous in the microwave, follow instructions on box).
9. Stir in the couscous and serve immediately.

shrimp, chicken tenders, creole seasoning, olive oil, mixed vegetables, tomato, worcestershire sauce, chicken, couscous, paprika, cumin, cinnamon, salt, chili powder, lemon pepper, onion powder, white sugar, oregano, cilantro

Taken from www.food.com/recipe/howdys-jambalaya-137326 (may not work)