Orzolaya


Level:
Easy

CATEGORIES
Ingredients
  • 8 ounces dried orzo
  • 1 tablespoon unsalted butter
  • 1 1/2 teaspoons olive oil
  • 6 ounces andouille sausage, cut into 1/4-inch slices
  • 12 -ounces boneless, skinless chicken breast, cut into 1/2-inch cubes and seasoned with 1/4 teaspoon Creole seasoning
  • 2 tablespoons finely diced tasso ham
  • 2 tablespoons finely shredded pickeled pork or fully cooked smoked pork loin or butt
  • 1 medium green bell pepper, seeded and cut into small dice
  • 1 medium stalk celery, finely diced
  • 2 green onions, thinly sliced
  • 2 tablespoons finely diced yellow onion
  • 2 tablespoons finely diced red onion
  • 1/2 jalapeno, seeded and minced
  • 1 bay leaf
  • 11/2 cups seeded, diced, plum tomatoes
  • 1 teaspoon garlic puree
  • 1 teaspoon Creole seasoning
  • 6 ounces rock shrimp
  • 1 1/2 cups unsalted chicken stock
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot pepper sauce
  • 1/8 teaspoon crushed red pepper flakes
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon ground white pepper
  • Grated Parmesan cheese, for garnish
Directions

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.

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