Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Dried orzo |
| 1 tablespoon | Unsalted butter |
| 1½ teaspoon | Olive oil |
| 6 ounces | Andouille sausage; cut into 1/4-inch |
| \N \N | ; slices |
| 12 ounces | Boneless; skinless chicken |
| \N \N | ; breast, cut into |
| \N \N | ; 1/2-inch cubes and |
| \N \N | ; seasoned with 1/4 |
| \N \N | ; teaspoon Creole |
| \N \N | ; seasoning |
| 2 tablespoons | Finely diced tasso ham |
| 2 tablespoons | Finely shredded pickeled pork or fully |
| \N \N | ; cooked smoked pork loin or butt |
| 1 medium | Green bell pepper; seeded and cut into |
| \N \N | ; small dice |
| 1 medium | Stalk celery; finely diced |
| 2 \N | Green onions; (white and green |
| \N \N | ; part), thinly |
| \N \N | ; sliced |
| 2 tablespoons | Finely diced yellow onion |
| 2 tablespoons | Finely diced red onion |
| ½ \N | Jalapeno; seeded and minced |
| 1 \N | Bay leaf |
| 5½ cup | Seeded; diced, plum |
| \N \N | ; tomatoes |
| 1 teaspoon | Garlic puree |
| 1 teaspoon | Creole seasoning |
| 6 ounces | Rock shrimp or peeled and deveined small |
| \N \N | ; shrimp |
| 1½ cup | Unsalted chicken stock or low-sodium |
| \N \N | ; canned broth |
| ¼ teaspoon | Worcestershire sauce |
| ¼ teaspoon | Hot pepper sauce |
| ⅛ teaspoon | Crushed red pepper flakes |
| ⅛ teaspoon | Ground black pepper |
| ⅛ teaspoon | Ground white pepper |
| \N \N | Grated Parmesan cheese; for garnish |
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.
Converted by MC_Buster.
Per serving: 224 Calories (kcal); 19g Total Fat; (71% calories from fat); 3g Protein; 15g Carbohydrate; 31mg Cholesterol; 302mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 3½ Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0053 Converted by MM_Buster v2.0n.