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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 1 |
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Orzo pasta replaces rice in this clever twist on a Creole favorite. The sauce is also delicious spooned over hot cooked spaghetti. Depending on the level of heat you prefer, use mild or regular tomatoes with green chiles or a can of each. Ingredients:
1 pound italian sausage, casings removed |
2 skinned and boned chicken breasts, coarsely chopped (about 1 lb.) |
2 boneless center-cut pork chops, chopped (about 1 lb.) |
1 (10-oz.) package frozen diced onion, red and green bell peppers, and celery |
3 garlic cloves, minced |
1 tablespoon dried italian seasoning |
1 teaspoon salt |
1/2 teaspoon pepper |
2 (10-oz.) cans diced tomatoes and green chiles |
1 (6-oz.) can tomato paste |
hot cooked orzo or other pasta (about 8 oz., uncooked) |
garnishes: thinly sliced green onions, shredded parmesan cheese |
Directions:
1. Brown Italian sausage in a Dutch oven over medium-high heat, stirring often, 5 minutes or until sausage crumbles and is no longer pink. Remove sausage from Dutch oven using a slotted spoon, reserving drippings in Dutch oven.
2. Cook chicken and pork in hot drippings in Dutch oven over medium-high heat, stirring often, 4 to 5 minutes or until browned on all sides. Add frozen onion mixture and next 4 ingredients, and sauté 5 minutes. Stir in diced tomatoes and green chiles, tomato paste, 1/4 cup water, and Italian sausage; cover, reduce heat to low, and cook, stirring often, 20 minutes.
3. Stir hot cooked orzo into jambalaya just before serving, or serve over hot cooked pasta. Garnish, if desired.
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