Even the picky 13 year old ate it! We liked the spice but next time would use one can of regular tomatoes to reduce the spice for the kids.
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.
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- 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
- 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.
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