Orzolaya Recipe – Eats Now

Name: Orzolaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces dried orzo; 1 tablespoon unsalted butter; 1 1/2 teaspoons olive oil; 6 ounces andouille sausage, cut into 1/4-inch slices; 12 -ounces boneless, skinless chicken breast, cut into 1/2-inch cubes and seasoned with 1/4 teaspoon Creole seasoning; 2 tablespoons finely diced tasso ham; 2 tablespoons finely shredded pickeled pork or fully cooked smoked pork loin or butt; 1 medium green bell pepper, seeded and cut into small dice; 1 medium stalk celery, finely diced; 2 green onions, thinly sliced; 2 tablespoons finely diced yellow onion; 2 tablespoons finely diced red onion; 1/2 jalapeno, seeded and minced; 1 bay leaf; 11/2 cups seeded, diced, plum tomatoes; 1 teaspoon garlic puree; 1 teaspoon Creole seasoning; 6 ounces rock shrimp; 1 1/2 cups unsalted chicken stock; 1/4 teaspoon Worcestershire sauce; 1/4 teaspoon hot pepper sauce; 1/8 teaspoon crushed red pepper flakes; 1/8 teaspoon ground black pepper; 1/8 teaspoon ground white pepper; Grated Parmesan cheese, for garnish

Servings: persons

8 ounces dried orzo
1 tablespoon unsalted butter
1 1/2 teaspoons olive oil
6 ounces andouille sausage, cut into 1/4-inch slices
12 -ounces boneless, skinless chicken breast, cut into 1/2-inch cubes and seasoned with 1/4 teaspoon Creole seasoning
2 tablespoons finely diced tasso ham
2 tablespoons finely shredded pickeled pork or fully cooked smoked pork loin or butt
1 medium green bell pepper, seeded and cut into small dice
1 medium stalk celery, finely diced
2 green onions, thinly sliced
2 tablespoons finely diced yellow onion
2 tablespoons finely diced red onion
1/2 jalapeno, seeded and minced
1 bay leaf
11/2 cups seeded, diced, plum tomatoes
1 teaspoon garlic puree
1 teaspoon Creole seasoning
6 ounces rock shrimp
1 1/2 cups unsalted chicken stock
1/4 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon ground black pepper
1/8 teaspoon ground white pepper
Grated Parmesan cheese, for garnish

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.

855

kcal

Calories

Fat

Carbs

139

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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: 8 ounces dried orzo, 1 tablespoon unsalted butter, 1 1/2 teaspoons olive oil, 6 ounces andouille sausage, cut into 1/4-inch slices, 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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