Orzolaya - cooking recipe

Ingredients

3 (4 ounce) boneless skinless chicken breasts, cut into 1/2-inch cubes
1 1/4 teaspoons cajun seasoning, divided
1 tablespoon unsalted butter
1 1/2 teaspoons extra virgin olive oil
6 ounces andouille sausages, cut into 1/4-inch slices
2 tablespoons tasso, finely diced
2 tablespoons smoked pork shoulder, finely shredded
1/4 cup green bell pepper, seeded, finely diced
1/2 cup celery, finely diced
1/2 cup scallion, thinly sliced
2 tablespoons yellow onions, finely diced
2 tablespoons red onions, finely diced
1 1/2 teaspoons jalapenos, seeded and minced
1 bay leaf
1 1/2 cups plum tomatoes, seeded and diced
1 teaspoon roasted garlic paste
6 ounces small shrimp, peeled and deveined
8 ounces dried orzo pasta, cooked according to package directions
1 1/2 cups chicken stock
1/4 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1/8 teaspoon fresh ground black pepper
1/8 teaspoon white pepper
1/8 teaspoon crushed red pepper flakes
freshly grated parmesan cheese

Preparation

Season chicken with 1/4 teaspoon Cajun seasoning. Melt butter and oil in large non-stick saute pan over high heat.
Add andouille; saute 2 minutes. Add seasoned chicken; cook additional 4 minutes, stirring frequently so chicken does not stick to pan.
Reduce heat to medium-high; stir in ham, pork, bell pepper, celery, (green, yellow and red) scallions, onions, jalapeno and bay leaf; saute for 3 more minutes.
Add tomatoes, garlic puree, and remaining 1 teaspoon Cajun seasoning; continue cooking for 6 minutes, stirring occasionally, until vegetables are soft. Stir in shrimp; cook for 2 more minutes.
Stir cooked orzo into mixture; pour in chicken stock. Add Worcestershire and hot pepper sauce, ground black and white peppers, and red pepper flakes. Bring to simmer; cook for 3 minutes.
Remove bay leaf. Serve on plates; top with cheese to taste.