Original Creole Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeTony Chachere’s is the Official Louisiana Cookin’ Test Kitchen Seasoning Partner. As part of the partnership, the Test Kitchen cooked up this Orzo Pastalaya. The chefs in the Test Kitchen say this easy and filling dish is like jambalaya but with rice-shaped pasta.
Ingredients
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2 Tablespoons Unsalted Butter
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1 Package (12 Ounces) Andouille Sausage, Cut into 1/4-Inch Slices
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1 Pound Boneless, Skinless Chicken Thighs, Cut Into 1-Inch Pieces
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1 Cup Yellow Onion, Chopped
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3/4 Cup Red Bell Pepper (About 1 Bell Pepper), Chopped
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3/4 Cup Green Bell Pepper (About 1 Bell Pepper), Chopped
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1/2 Cup Celery, Chopped
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2 Teaspoons Garlic, Minced
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2 Sprigs Fresh Thyme
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1 Container (32 Ounces) Chicken Broth
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1 Can (28 Ounces) Crushed Fire-Roasted Tomatoes
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1 Package (16 Ounces) Orzo
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1 Pound Large Fresh Shrimp, Peeled, Deveined, with Tails On
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1 Teaspoon Tony’s Original Creole Seasoning
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Garnish: Sliced Green Onion
- Clear
Directions
- In a large stockpot or Dutch oven, melt butter over medium-high heat. Add andouille and cook until browned and crispy. Add chicken and cook for 5 minutes. Add yellow onion, bell peppers, celery, garlic and thyme and cook until vegetables are lightly softened, about 5 minutes. Add broth and tomatoes; bring to a boil over medium-high heat. Stir in orzo. Reduce heat; cover and simmer, stirring occasionally until chicken is tender and orzo is fully cooked, 15-20 minutes.
- Stir shrimp and Tony’s Original Creole Seasoning into orzo mixture until combined. Cover and cook until shrimp are pink and firm, 7-10 minutes. Discard thyme. Remove from heat. Let stand for 10 minutes before serving. Garnish with green onion, if desired.
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