Orzolaya

Submitted by hannahactually

"A Cajun-inspired dish by Chef Jimmy Bannos of the famous Heaven on Seven in Chicago, IL."

 

• Ready In: 35mins
• Ingredients: 25
• Serves: 6

ingredients

• 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 pork 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 white pepper
• 1⁄8 teaspoon crushed red pepper flakes
• freshly grated parmesan cheese

directions

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, pork, 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 white peppers, and red pepper flakes. Bring to simmer; cook for 3 minutes.
6. Remove bay leaf. Serve on plates; top with cheese to taste.