Orzolaya Recipe – Eats Now

Name: Orzolaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
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

Servings: persons

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

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 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, and more.

Yes, Orzolaya falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Orzolaya

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