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.

James D. White, Gulfport, Mississippi
Recipe by Southern Living November 2008

Gallery

Beth Dreiling Hontzas; Styling: Lisa Powell Bailey

Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Stir hot cooked orzo into jambalaya just before serving, or serve over hot cooked pasta. Garnish, if desired.