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Heaven on Seven Orzolaya




Source of Recipe


Jimmy Bannos, chef-owner of the Windy City’s Heaven on Seven restaurant


List of Ingredients




12 ounces boneless, skinless chicken breasts, cut into ½ inch cubes
¼ teaspoon plus 1 teaspoon Cajun seasoning (Angel Dust)
1 tablespoon unsalted butter
1½ teaspoons extra virgin olive oil
6 ounces Andouille sausage, cut into ¼-inch slices
2 tablespoons finely diced tasso (a Cajun ham)
2 tablespoons finely shredded pickled pork or shredded smoked pork shoulder
¾ cup seeded, finely diced green bell pepper
½ cup finely diced celery
½ cup thinly sliced green onion, both white and green parts
2 tablespoons finely diced yellow onion
2 tablespoons finely diced red onion
1 ½ teaspoons seeded, minced jalapeno
1 bay leaf
1½ cups seeded, diced plum tomatoes
1 teaspoon Roasted-Garlic Puree (see recipe below)
6 ounces raw rock shrimp or small shrimp, peeled and de-veined
8 ounces dried orzo, cooked according to package directions
1½ cups chicken stock
¼ teaspoon Worcestershire sauce
¼ 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, to taste

Recipe



Season the chicken with ¼ 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.

Serve on plates and top with the cheese.

Serves 6.