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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A Cajun-inspired dish by Chef Jimmy Bannos of the famous Heaven on Seven in Chicago, IL. Ingredients:
3 (4 ounce) boneless skinless chicken breasts, cut into 1/2-inch cubes |
1 1/4 teaspoons cajun seasoning, divided |
1 tablespoon unsalted butter |
1 1/2 teaspoons extra virgin olive oil |
6 ounces andouille sausages, cut into 1/4-inch slices |
2 tablespoons tasso, finely diced |
2 tablespoons smoked pork shoulder, finely shredded |
1/4 cup green bell pepper, seeded, finely diced |
1/2 cup celery, finely diced |
1/2 cup scallion, thinly sliced |
2 tablespoons yellow onions, finely diced |
2 tablespoons red onions, finely diced |
1 1/2 teaspoons jalapenos, seeded and minced |
1 bay leaf |
1 1/2 cups plum tomatoes, seeded and diced |
1 teaspoon roasted garlic paste |
6 ounces small shrimp, peeled and deveined |
8 ounces dried orzo pasta, cooked according to package directions |
1 1/2 cups chicken stock |
1/4 teaspoon worcestershire sauce |
1/4 teaspoon hot pepper sauce |
1/8 teaspoon fresh ground black pepper |
1/8 teaspoon white pepper |
1/8 teaspoon crushed red pepper flakes |
freshly grated parmesan cheese |
Directions:
1. Season chicken with 1/4 teaspoon Cajun seasoning. Melt butter and oil in large non-stick saute pan over high heat.
2. Add andouille; saute 2 minutes. Add seasoned chicken; cook additional 4 minutes, stirring frequently so chicken does not stick to pan.
3. Reduce heat to medium-high; stir in ham, pork, bell pepper, celery, (green, yellow and red) scallions, onions, jalapeno and bay leaf; saute for 3 more minutes.
4. Add tomatoes, garlic puree, and remaining 1 teaspoon Cajun seasoning; continue cooking for 6 minutes, stirring occasionally, until vegetables are soft. Stir in shrimp; cook for 2 more minutes.
5. Stir cooked orzo into mixture; pour in chicken stock. Add Worcestershire and hot pepper sauce, ground black and white peppers, and red pepper flakes. Bring to simmer; cook for 3 minutes.
6. Remove bay leaf. Serve on plates; top with cheese to taste.
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