So a little over a week ago I had a slight health scare. Since then I have made it a point to change what and how I eat; as well as, prepare meals. I am using this as an opportunity to find healthier ways to make the foods I love and find other alternatives.
This is one such experiment. It is almost a cross between pastalya and Jambalaya. Orzo is essentially a pasta, shaped like rice. Instead of using heavy cream or butter, I used milk and olive oil. The starch from the Orzo combined with the milk, create a very creamy texture. When making orzo you need the a ratio of 1:2– 1 cup of orzo with 2 cups of liquid. In this case we use 1 cup of milk and 1 cup of chicken stock.
The other things we need to make this I used
1 cup orzo
1 cup milk
1 cup chicken stock
1 Julianne onion
1 Julianne red bell pepper
1 rib diced celery
4-5 toes of minced garlic
Parsley
1 pound of cubed chicken breast seasoned heavily with Cajun seasoning and smoked paprika
Green onions
Half a pound of andouille sausage
Olive oil
Cajun seasoning
Smoked paprika
Cayenne
Salt
1 teaspoon Chicken base
1 cup of freshly grated parmigiana
To start off get your skillet nice and hot and sear off the chicken and sausage
Remove them and set aside, then drop the heat by half
Add in the trinity as well as a bit of olive oil
Let it cook down until almost soft then add in some Cajun seasoning and smoked paprika.
Let the spices toast for a bit while working everything together
When the spices are are giving off a Smokey aroma ad in the garlic and parsley
After the garlic is fragrant (30sec) add in the Orzo and toast the orzo
When the orzo has changed colors a bit drop in the milk and stock, season with a bit more Cajun seasoning, some salt and paprika;then, bring to a simmer.
When it comes to a rolling simmer add in one teaspoon of chicken base
Keep working the orzo in the Liquid until it is almost cooked through
When it is aldente add in the green onion and keep it working
Once it is soft, kill the heat and add in a few handfuls of freshly grated parmigiana and work it together.
Serve and garnish with more parm cheese