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Italian Jambalaya

Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
Prep time 20 mins
Cook time 35 mins
Yield Makes 6 to 8 servings
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

How to Make It

  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.