Recipe for Orzolaya 
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Yield:
1 servings
Ingredients:
Amount Ingredient
8 oz Dried orzo
1 tbl Unsalted butter
1/2 tsp Olive oil
6 oz Andouille sausage, cut into 1/4-inch slices
12 oz Boneless, skinless chicken breast, cut into 1/2-inch cubes and seasoned with 1/4 teaspoon Creole seasoning
2 tbl Finely diced tasso ham
2 tbl Finely shredded pickeled pork or fully cooked smoked pork loin or butt
1 med Green bell pepper, seeded and cut into small dice
1 med Stalk celery, finely diced
2 x Green onions, (white and green part), thinly sliced
2 tbl Finely diced yellow onion
2 tbl Finely diced red onion
1/2 x Jalapeno, seeded and minced
1 x Bay leaf
1/2 cup Seeded, diced, plum tomatoes
1 tsp Garlic puree
1 tsp Creole seasoning
6 oz Rock shrimp or peeled and deveined small shrimp
1/2 cup Unsalted chicken stock or low-sodium canned broth
1/4 tsp Worcestershire sauce
1/4 tsp Hot pepper sauce
1/8 tsp Crushed red pepper flakes
1/8 tsp Ground black pepper
1/8 tsp Ground white pepper
Instructions:
Instructions: 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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