Orzolaya

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 3 (4 ounce) boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 1/4 teaspoons cajun seasoning, divided
• 1 tablespoon unsalted butter
• 1 1/2 teaspoons extra virgin olive oil
• 6 ounces andouille sausages, cut into 1/4-inch slices
• 2 tablespoons tasso, finely diced
• 2 tablespoons smoked lamb shoulder, finely shredded
• 1/4 cup green bell pepper, seeded, finely diced
• 1/2 cup celery, finely diced
• 1/2 cup scallion, thinly sliced
• 2 tablespoons yellow onions, finely diced
• 2 tablespoons red onions, finely diced
• 1 1/2 teaspoons jalapenos, seeded and minced
• 1 bay leaf
• 1 1/2 cups plum tomatoes, seeded and diced
• 1 teaspoon roasted garlic paste
• 6 ounces small shrimp, peeled and deveined
• 8 ounces dried orzo pasta, cooked according to package directions
• 1 1/2 cups chicken stock
• 1/4 teaspoon worcestershire sauce
• 1/4 teaspoon hot pepper sauce
• 1/8 teaspoon fresh ground black pepper
• 1/8 teaspoon pepper
• 1/8 teaspoon crushed red pepper flakes
• freshly grated parmesan cheese

Recipe

• 1 season chicken with 1/4 teaspoon cajun seasoning. melt butter and oil in large non-stick saute pan over high heat.
• 2 add andouille; saute 2 minutes. add seasoned chicken; cook additional 4 minutes, stirring frequently so chicken does not stick to pan.
• 3 reduce heat to medium-high; stir in ham, lamb, bell pepper, celery, (green, yellow and red) scallions, onions, jalapeno and bay leaf; saute for 3 more minutes.
• 4 add tomatoes, garlic puree, and remaining 1 teaspoon cajun seasoning; continue cooking for 6 minutes, stirring occasionally, until vegetables are soft. stir in shrimp; cook for 2 more minutes.
• 5 stir cooked orzo into mixture; pour in chicken stock. add worcestershire and hot pepper sauce, ground black and peppers, and red pepper flakes. bring to simmer; cook for 3 minutes.
• 6 remove bay leaf. serve on plates; top with cheese to taste.