1 pound Italian or Andouille sausage
1 pound of shrimp cleaned
1 pound of chicken,diced
1 onion, peeled and chopped
1 tsp minced garlic
1 green peppers, diced
2 tblsp oil
2 tblsp tomato paste
1 1/2 cups orzo (pasta)
3 cups chicken stock
1/2 cup diced celery
1/4 teaspoon cayenne pepper
2 bay leaves
2 tblsp of cajun spice 2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce
1 can of whole tomatoes
Heat oil in a large pot over medium high heat. Saute chicken and Sausage until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Add orzo, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat,Add Shrimp cover, and simmer 15 minutes, or until orzo is tender. Stir in the Worcestershire sauce and hot pepper sauce.
Yield: | 4 servings | ||
Prep Time: | 0 hr 10 mins | ||
Cook Time: | 0 hr 20 mins | ||
Ready In: | 0 hr 20 mins | ||
Category: | Main Course | ||
Main Ingredient: | Pasta | ||
Cooking Method: | Boiling |
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Nationality: | United States | ||
Recipe Tags: | shrimp | chicken | orzo |
Chef's Note & Story
to cut down on prep time I add Onion, green pepper and celery in my little chopper.
This is the quickest Jambalya recipe ever!