This easy and filling dish is like jambalaya but with rice-shaped pasta.
Makes 8 to 10 Servings
- 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
- 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.
- 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.
*We used Tony Chachere’s Original Creole Seasoning.