Orzo Pastalaya

This week, I want to put a twist on traditional dishes. The first is to substitute orzo for other pasta in pastalaya.

2 tablespoons butter

12 ounces andouille sausage, cut into 1/4-inch slices

1 pound boneless skinless chicken thighs, cut into 1-inch pieces

1 cup chopped yellow onion

3/4 cup chopped red bell pepper

3/4 cup green bell pepper

1/2 cup chopped celery

2 teaspoons minced garlic

2 sprigs fresh thyme

1 bay leaf

32 ounces chicken stock

28-ounce can crushed fire-roasted tomatoes

16 ounces orzo

1 pound peeled and deveined large fresh shrimp

1 teaspoon kosher salt

1 teaspoon Creole seasoning

1/2 teaspoon ground black pepper

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, thyme, and bay leaf; cook until vegetables are lightly softened, about 5 minutes. Add stock 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 in 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 and bay leaf.  Remove from heat. Let stand for 10 minutes before serving. Garnish with sliced green onions, if desired.

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Enjoy!!!

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