Orzolaya Recipes

ORZOLAYA

Orzolaya image

Provided by Food Network

Number Of Ingredients 26

Ingredients

8 ounces dried orzo
1 tablespoon unsalted butter
1 1/2 teaspoons olive oil
6 ounces andouille sausage, cut into 1/4-inch slices
12-ounces boneless, skinless chicken breast, cut into 1/2-inch cubes and seasoned with 1/4 teaspoon Creole seasoning
12-ounces boneless, skinless chicken breast, cut into 1/2-inch cubes and seasoned with 1/4 teaspoon Creole seasoning
2 tablespoons finely diced tasso ham
2 tablespoons finely shredded pickeled pork or fully cooked smoked pork loin or butt
1 medium green bell pepper, seeded and cut into small dice
1 medium stalk celery, finely diced
2 green onions, thinly sliced
2 tablespoons finely diced yellow onion
2 tablespoons finely diced red onion
1/2 jalapeno, seeded and minced
1 bay leaf
11/2 cups seeded, diced, plum tomatoes
1 teaspoon garlic puree
1 teaspoon Creole seasoning
6 ounces rock shrimp
1 1/2 cups unsalted chicken stock
1/4 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon ground black pepper
1/8 teaspoon ground white pepper
Grated Parmesan cheese, for garnish

Steps:

Cook the orzo according to package directions. Set aside. Melt the butter and oil in a large non-stick saute pan over high heat. Add the andouille and saute 2 minutes. Add the seasoned chicken and cook an additional 4 minutes, stirring frequently so the chicken does not stick to the pan. Reduce the heat to medium high and stir in the ham, pork, bell pepper, celery, onions, jalapeno, and bay leaf, sauteing for 3 more minutes. Add the tomatoes, garlic puree, and Creole seasoning, stir occasionally and continue cooking 6 minutes until the vegetables are soft. Stir in the shrimp and cook for 2 more minutes. Incorporate the orzo into the mixture, pour in the chicken stock or broth, and add the Worcestershire and hot pepper sauce, red pepper flakes, and ground black and white peppers. Bring to a simmer and cook 3 minutes. Remove the bay leaf and discard. Serve with freshly grated parmesan cheese.

ROASTED VEGGIE ORZO

Roasted Veggie Orzo image

"My sister inspired this recipe. I added a few more spices, but the concept is hers. It's easy to vary, is a great way to add veggies to your diet and the olive oil is heart healthy."Jackie Termont - Richmond, Virginia

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1-1/2 cups fresh mushrooms, halved
1 medium zucchini, chopped
1 medium sweet yellow pepper, chopped
1 medium sweet red pepper, chopped
1 small red onion, cut into wedges
1 cup cut fresh asparagus (1-inch pieces)
1 tablespoon olive oil
1 teaspoon each dried oregano, thyme and rosemary, crushed
1/2 teaspoon salt
1-1/4 cups uncooked orzo pasta
1/4 cup crumbled feta cheese

Steps:

Place vegetables in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil and sprinkle with seasonings; toss to coat. Bake at 400° until tender, 20-25 minutes, stirring occasionally., Meanwhile, cook orzo according to package directions. Drain; transfer to a serving bowl. Stir in roasted vegetables. Sprinkle with cheese.

Nutrition Facts : Calories 164 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 188mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

ORZOLAYA

Orzolaya image

Make and share this Orzolaya recipe from Food.com.

Provided by hannahactually

Categories Ham

Time 35m

Yield 6 serving(s)

Number Of Ingredients 25

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

Steps:

Season chicken with 1/4 teaspoon Cajun seasoning. Melt butter and oil in large non-stick saute pan over high heat.
Add andouille; saute 2 minutes. Add seasoned chicken; cook additional 4 minutes, stirring frequently so chicken does not stick to pan.
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.
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.
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.
Remove bay leaf. Serve on plates; top with cheese to taste.

Nutrition Facts : Calories 397.8, Fat 13.5, SaturatedFat 4.7, Cholesterol 99.5, Sodium 530.3, Carbohydrate 35.9, Fiber 2.4, Sugar 3.9, Protein 31.6

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