Orzolaya Recipes

Steps:

• Season chicken with 1/4 teaspoon Cajun seasoning. Melt butter and oil in large non-stick saute pan over high heat.
• Add andouille; saute 2 minutes. Add seasoned chicken; cook additional 4 minutes, stirring frequently so chicken does not stick to pan.
• Reduce heat to medium-high; stir in ham, pork, bell pepper, celery, (green, yellow and red) scallions, onions, jalapeno and bay leaf; saute for 3 more minutes.
• Add tomatoes, garlic puree, and remaining 1 teaspoon Cajun seasoning; continue cooking for 6 minutes, stirring occasionally, until vegetables are soft. Stir in shrimp; cook for 2 more minutes.
• Stir cooked orzo into mixture; pour in chicken stock. Add Worcestershire and hot pepper sauce, ground black and white peppers, and red pepper flakes. Bring to simmer; cook for 3 minutes.
• Remove bay leaf. Serve on plates; top with cheese to taste.

Steps:

• Cook the orzo according to package directions. Set aside. Melt the butter and oil in a large non-stick 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.

Steps:

• Heat a pot of water to a boil for pasta and add salt to it then pasta. Cook to al dente and drain.
• While pasta works, heat a deep skillet over medium high heat. Add extra-virgin olive oil, butter and andouille. Brown the sausage 2 to 3 minutes to render the fat. Remove with a slotted spoon. Add garlic, peppers, celery and onions. Saute the veggies for 5 to 6minutes. Season the mixture with salt and pepper and add flour to the pan. Cook flour with veggies 2 minutes more then whisk in beer. Cook beer out, 2 minutes. Add chicken stock, tomatoes, hot sauce and thyme. Bring liquid to a bubble and add chicken and shrimp. Cook 6 to 7 minutes until chicken is firm and shrimp are opaque and firm. Stir to mix in cooking juices then add in cream. Drain the pasta and add it to the sauce. Ladle up the jambasta and top with chopped scallions and reserved crispy andouille.