Recipe - Orzolaya

8 ounce Dried orzo
1 tablespoon Unsalted butter
1 One half teaspoon Olive oil
6 ounce Andouille sausage; cut into
1/4inch
; slices
12 ounce Boneless; skinless chicken
; breast, cut into
; 1/2inch cubes and
; seasoned with 1/4
; teaspoon Creole
; seasoning
2 tablespoon Finely minced tasso ham
2 tablespoon Finely shredded pickeled
pork or fully
; cooked smoked pork loin or
butt
1 md Green bell pepper; seeded
and cut into
; small dice
1 md Stalk celery; finely minced
2 Green onions; (white and
green
; part), thinly
; cut or sliced up
2 tablespoon Finely minced yellow onion
2 tablespoon Finely minced red onion
One half Jalapeno; seeded and minced
1 Bay leaf
5 One half cup Seeded; minced , plum
; tomatoes
1 teaspoon Garlic puree
1 teaspoon Creole seasoning
6 ounce Rock shrimp or peeled and
deveined small
; shrimp
1 One half cup Unsalted chicken stock or
lowsodium
; canned broth
One fourth teaspoon Worcestershire sauce
One fourth 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

Cook the orzo according to package directions. Set aside.

Melt the butter and oil in a large nonstick 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; 3 One half Fat; 0
Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW #CP0053

Converted by MM_Buster v2.0n.