Orzolaya
Serves: 6
Catharine Rutherford
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
49
Sourness
40
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
230 g
Orzo (dried)1 tbsp
Unsalted Butter1.5 tsps
Olive Oil2 tbsps
Ham (finely diced tasso)2 tbsps
Pork (finely shredded pickeled)1 medium
Celery (stalk, finely diced)2 tbsps
Yellow Onion (finely diced)2 tbsps
Red Onion (finely diced)1
Bay Leaf11 cups
Plum Tomatoes (seeded, diced,)1 tsp
Garlic Puree1 tsp
Creole Seasoning1.5 cups
Chicken Stock (unsalted)1 tsp
Worcestershire Sauce1 tsp
Hot Pepper Sauce1 tsp
Ground Black Pepper1 tsp
Ground White PepperDirections:
1
Cook the orzo according to package directions
2
Set aside
3
Melt the butter and oil in a large non-stick saute pan over high heat
4
Add the andouille and saute 2 minutes
5
Add the seasoned chicken and cook an additional 4 minutes, stirring frequently so the chicken does not stick to the pan
6
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
7
Add the tomatoes, garlic puree, and Creole seasoning, stir occasionally and continue cooking 6 minutes until the vegetables are soft
8
Stir in the shrimp and cook for 2 more minutes
9
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
10
Bring to a simmer and cook 3 minutes
11
Remove the bay leaf and discard
12
Serve with freshly grated parmesan cheese