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Orzolaya




Source of Recipe


Chef Jimmy Bannos


List of Ingredients




# 12 ounces boneless, skinless chicken breasts, cut into 1/2 in cubes
# 1/4 teaspoon plus 1 teaspoon Angel Dust Cajun Seasoning
# 1 tablespoon unsalted butter
# 1 1/2 teaspoons extra virgin olice oil
# 6 ounces andouille, cut into 1/4 in slices
# 2 tablespoons finely ficed tasso ham
# 2 tablespoons finely shredded pickled pork or shredded smoked pork shoulder butt
# 3/4 cup seeded, finely diced green bell pepper
# 1/2 cup finely diced celery
# 1/2 cup thinly sliced green onion, white and green parts
# 2 tablespoons finely diced yellow onion
# 2 tablespoons finely diced red onion
# 1 1/2 teaspoons seeded, minced jalapeno
# 1 bay leaf
# 1 1/2 teaspoon roasted garlic puree
# 6 ounces rock shrimp or small shrimp, peeled and deveined
# 8 ounces dried orzo, cooked according to packaged directions
# 1 1/2 cups chicken stock
# 1/4 teaspoon worcestershire sauce
# 1/4 teaspoon hot pepper sauce
# 1/8 teaspoon freshly ground black pepper
# 1/8 teaspoon ground white pepper
# 1/8 teaspoon crushed red pepper flakes
# freshly grated parmesan cheese

Recipe



Season the chicken with 1/4 teaspoon Cajun seasoning. Melt the butter and oil in a large nonstick sauté pan over high heat. Add the andouille and sauté for 2 minutes. Add the seasoned chicken and cook for an additional 4 minutes, stirring frequently so the chicken does not stick to the pan. Reduce the heat to medium-high; stir in the ham, pork, bell pepper, celery, onions, jalapeno, and bay leaf; sauté for 3 more minutes. Add the tomatoes, garlic puree, and remaining 1 teaspoon Cajun seasoning; continue cooking for 6 minutes, stirring occasionally, until the vegetables are soft. Stir in the shrimp and cook for 2 more minutes. Stir the orzo into the mixture, pour in the chicken stock, and add the Worcestershire and hot pepper sauces, ground black and white peppers, and red pepper flakes. Bring to a simmer and cook for 3 minutes. Remove the bay leaf.