8 ounces dried orzo |
1 tablespoon unsalted butter |
1 1/2 teaspoons olive oil |
6 ounces andouille sausage, cut into 1/4-inch slices |
12 -ounces boneless, skinless chicken breast, cut into 1/2-inch cubes and seasoned with 1/4 teaspoon creole seasoning |
2 tablespoons finely diced tasso ham |
2 tablespoons finely shredded pickeled pork or fully cooked smoked pork loin or butt |
1 medium green bell pepper, seeded and cut into small dice |
1 medium stalk celery, finely diced |
2 green onions, thinly sliced |
2 tablespoons finely diced yellow onion |
2 tablespoons finely diced red onion |
1/2 jalapeno, seeded and minced |
1 bay leaf |
11/2 cups seeded, diced, plum tomatoes |
1 teaspoon garlic puree |
1 teaspoon creole seasoning |
6 ounces rock shrimp |
1 1/2 cups unsalted chicken stock |
1/4 teaspoon worcestershire sauce |
1/4 teaspoon hot pepper sauce |
1/8 teaspoon crushed red pepper flakes |
1/8 teaspoon ground black pepper |
1/8 teaspoon ground white pepper |
grated parmesan cheese, for garnish |