Receta Orzolaya

Name: Orzolaya
Ingredients: 8 ounce Dry orzo; 1 Tbsp. Unsalted butter; 1 1/2 tsp Extra virgin olive oil; 6 ounce Andouille sausage, cut into 1/4-inch slices; 12 ounce Boneless, skinless chicken breast, cut into 1/2-inch cubes and seasoned with 1/4 tsp. Creole seasoning; 2 Tbsp. Finely diced tasso ham; 2 Tbsp. Finely shredded pickeled pork or possibly fully cooked smoked pork loin or possibly butt; 1 med Green bell pepper, seeded and cut into small dice; 1 med Stalk celery, finely diced; 2 x Green onions, (white and green part), thinly sliced; 2 Tbsp. Finely diced yellow onion; 2 Tbsp. Finely diced red onion; 1/2 x Jalapeno, seeded and chopped; 1 x Bay leaf; 5 1/2 c. Seeded, diced, plum tomatoes; 1 tsp Garlic puree; 1 tsp Creole seasoning; 6 ounce Rock shrimp or possibly peeled and deveined small shrimp; 1 1/2 c. Unsalted chicken stock or possibly low-sodium canned broth; 1/4 tsp Worcestershire sauce; 1/4 tsp Warm pepper sauce; 1/8 tsp Crushed red pepper flakes; 1/8 tsp Grnd black pepper; 1/8 tsp Grnd white pepper; Grated Parmesan cheese, for garnish

de Global Cookbook

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Ingredientes

8 ounce Dry orzo
1 Tbsp. Unsalted butter
1Â 1/2 tsp Extra virgin olive oil
6 ounce Andouille sausage, cut into 1/4-inch slices
12 ounce Boneless, skinless chicken breast, cut into 1/2-inch cubes and seasoned with 1/4 tsp. Creole seasoning
2 Tbsp. Finely diced tasso ham
2 Tbsp. Finely shredded pickeled pork or possibly fully cooked smoked pork loin or possibly butt
1 med Green bell pepper, seeded and cut into small dice
1 med Stalk celery, finely diced
2 x Green onions, (white and green part), thinly sliced
2 Tbsp. Finely diced yellow onion
2 Tbsp. Finely diced red onion
1/2 x Jalapeno, seeded and chopped
1 x Bay leaf
5Â 1/2 c. Seeded, diced, plum tomatoes
1 tsp Garlic puree
1 tsp Creole seasoning
6 ounce Rock shrimp or possibly peeled and deveined small shrimp
1Â 1/2 c. Unsalted chicken stock or possibly low-sodium canned broth
1/4 tsp Worcestershire sauce
1/4 tsp Warm pepper sauce
1/8 tsp Crushed red pepper flakes
1/8 tsp Grnd black pepper
1/8 tsp Grnd white pepper
Â Â Grated Parmesan cheese, for garnish

Direcciones

Cook the orzo according to package directions. Set aside.
Heat the butter and oil in a large non-stick saute/fry pan over high heat. Add in the andouille and saute/fry 2 min. Add in the seasoned chicken and cook an additional 4 min, 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 min. Add in the tomatoes, garlic puree, and Creole seasoning, stir occasionally and continue cooking 6 min till the vegetables are soft.
Stir in the shrimp and cook for 2 more min. Incorporate the orzo into the mix, pour in the chicken stock or possibly broth, and add in the Worcestershire and warm pepper sauce, red pepper flakes, and grnd black and white peppers. Bring to a simmer and cook 3 min. Remove the bay leaf and throw away.
Serve with freshly grated parmesan cheese.