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Ingredients

• 8 ounce Dry orzo
• 1 Tbsp. Unsalted butter
• 1 1/2 tsp Extra virgin olive oil
• 6 ounce Andouille sausage, cut into 1/4-inch slices
• 12 ounce Boneless, skinless chicken breast, cut into 1/2-inch cubes and seasoned with 1/4 tsp. Creole seasoning
• 2 Tbsp. Finely diced tasso ham
• 2 Tbsp. Finely shredded pickeled pork or possibly fully cooked smoked pork loin or possibly butt
• 1 med Green bell pepper, seeded and cut into small dice
• 1 med Stalk celery, finely diced
• 2 x Green onions, (white and green part), thinly sliced
• 2 Tbsp. Finely diced yellow onion
• 2 Tbsp. Finely diced red onion
• 1/2 x Jalapeno, seeded and chopped
• 1 x Bay leaf
• 5 1/2 c. Seeded, diced, plum tomatoes
• 1 tsp Garlic puree
• 1 tsp Creole seasoning
• 6 ounce Rock shrimp or possibly peeled and deveined small shrimp
• 1 1/2 c. Unsalted chicken stock or possibly low-sodium canned broth
• 1/4 tsp Worcestershire sauce
• 1/4 tsp Warm pepper sauce
• 1/8 tsp Crushed red pepper flakes
• 1/8 tsp Grnd black pepper
• 1/8 tsp Grnd white pepper
•     Grated Parmesan cheese, for garnish

Description

Cook The Orzo According To Package Directions. Set Aside. Heat The Butter And Oil In A Large Non-stick Saute/fry Pan Over High Heat. Add In The Andouille And Saute/fry 2 Min. Add…

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