Orzo Pastalaya

Orzo Pastalaya

This easy and filling dish is like jambalaya but with rice-shaped pasta.

Orzo Pastalaya
 
Makes 8 to 10 Servings
Ingredients
  • 2 tablespoons unsalted butter
  • 1 (12-ounce) package andouille sausage, cut into ¼-inch slices
  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 cup chopped yellow onion
  • ¾ cup chopped red bell pepper (about 1 bell pepper)
  • ¾ cup chopped green bell pepper (about 1 bell pepper)
  • ½ cup chopped celery
  • 2 teaspoons minced garlic
  • 2 sprigs fresh thyme
  • 1 (32-ounce) container chicken broth
  • 1 (28-ounce) can crushed fire-roasted tomatoes
  • 1 (16-ounce) package orzo
  • 1 pound peeled and deveined large fresh shrimp (tails left on)
  • 1 teaspoon kosher salt
  • 1 teaspoon Creole seasoning*
  • ½ teaspoon ground black pepper
  • Garnish: sliced green onion
Instructions
  1. In a large stockpot or Dutch oven, melt butter over medium-high heat. Add andouille, and cook until browned and crispy. Add chicken, and cook for 5 minutes. Add yellow onion, bell peppers, celery, garlic, and thyme; cook until vegetables are lightly softened, about 5 minutes. Add broth and tomatoes; bring to a boil over medium-high heat. Stir in orzo. Reduce heat; cover and simmer, stirring occasionally, until chicken is tender and orzo is fully cooked, 15 to 20 minutes.
  2. Stir shrimp, salt, Creole seasoning, and black pepper into orzo mixture until combined. Cover and cook until shrimp are pink and firm, 7 to 10 minutes. Discard thyme. Remove from heat. Let stand for 10 minutes before serving. Garnish with green onion, if desired.
Notes
*We used Tony Chachere’s Original Creole Seasoning.