Putting tomatoes in a Cajun jambalaya is a touchy subject, but they’re a delightful addition in this soup.
Pastalaya Soup
Makes about 3 quarts
Ingredients
- 2 tablespoons unsalted butter
- 3 ounces tasso, finely chopped
- 1 (12-ounce) package andouille sausage, cut into ¼-inch slices on the bias
- 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
- 1 cup chopped yellow onion
- ¾ cup chopped red bell pepper
- ¾ cup chopped green bell pepper
- ½ cup chopped celery
- 2 teaspoons minced garlic
- 2 teaspoons chopped fresh thyme
- 2 (32-ounce) containers chicken broth
- 1 (28-ounce) can diced fire-roasted tomatoes
- 1 tablespoon Worcestershire sauce
- 1 cup orzo
- 1 teaspoon kosher salt
- 1 teaspoon Creole seasoning*
- ½ teaspoon ground black pepper
- Garnish: sliced green onion, hot sauce
Instructions
- In a large stockpot or Dutch oven, melt half of butter over medium-high heat. Add tasso, and cook until browned and crispy. Remove tasso using a slotted spoon. Add andouille to pot, and cook until browned and crispy; transfer to plate. Add remaining butter and then chicken, and cook for 5 minutes. Transfer to plate along with andouille.
- Add yellow onion, bell peppers, celery, garlic, and thyme to pot; cook over medium heat until vegetables are lightly softened, about 5 minutes. Add broth, tomatoes, and Worcestershire sauce; bring to a boil over medium-high heat. Stir in orzo, andouille, and chicken. Reduce heat; cover and simmer, stirring occasionally, until chicken is tender and orzo is fully cooked, 15 to 20 minutes.
- Stir salt, Creole seasoning, and black pepper into orzo mixture until combined. Stir in tasso. Remove from heat. Let stand for 10 minutes before serving. Garnish with green onion and hot sauce, if desired.
Notes
*We used Tony Chachere’s Original Creole Seasoning.
I just made this tonight and also put some shrimp in it and I used bacon since I didn’t want Tasso ham and it was delicious. I love recipes from this magazine.
can you freeze this soup?