Cook the orzo according to package directions. Set aside. Melt the butter and oil in a large non-stick saute pan over high heat. Add the andouille and saute 2 minutes. Add the seasoned chicken and cook an additional 4 minutes, stirring frequently so the chicken does not stick to the pan. Reduce the heat to medium high and stir in the ham, pork, bell pepper, celery, onions, jalapeno, and bay leaf, sauteing for 3 more minutes. Add the tomatoes, garlic puree, and Creole seasoning, stir occasionally and continue cooking 6 minutes until the vegetables are soft. Stir in the shrimp and cook for 2 more minutes. Incorporate the orzo into the mixture, pour in the chicken stock or broth, and add the Worcestershire and hot pepper sauce, red pepper flakes, and ground black and white peppers. Bring to a simmer and cook 3 minutes. Remove the bay leaf and discard. Serve with freshly grated parmesan cheese.
Recipe courtesy of Jimmy Bannos, 'Mardi Gras Everyday'