Pastalaya Soup
Ingredients
- 2 tbsp butter unsalted
- 3 oz pancetta diced
- 12 oz andouille sausage cut into ¼ inch slices
- 1 pound boneless skinless chicken thighs cut into 1-inch pieces
- 1 pound 16-20 Shrimp, peeled & deveined
- 1 cup yellow onion chopped
- ¾ cup green bell pepper chopped
- ¾ cup red bell pepper chopped
- ½ cup celery chopped
- 2 tsp garlic minced
- 2 tsp fresh thyme chopped
- 2 containers (32 oz) of chicken broth
- 1 can (28 oz) of diced fire-roasted tomatoes
- 1 tbsp Worcestershire sauce
- 1 cup orzo
- 1 tsp kosher salt
- 1 tsp Creole seasoning
- ½ tsp ground black pepper
- green onion (optional)
- hot sauce (optional)
Instructions
- In a large stockpot or Dutch oven, melt half of the butter over medium-high heat.
- Add pancetta, and cook until brown and crispy. Remove pancetta using a slotted spoon.
- Add andouille to pot, and cook until brown and crispy; transfer to plate.
- Add remaining butter and then chicken, and cook for 5 minutes. Transfer to plate along with the andouille.
- Add yellow onion, bell peppers, celery, garlic, and thyme to pot; cook over medium heat until vegetables are lightly softened, about 5 minutes.
- Add broth, tomatoes, and Worcestershire sauce; bring to a boil over medium-high heat.
- Stir in orzo, andouille, and chicken. Reduce heat; cover and simmer, stirring occasionally until chicken is tender and orzo is fully cooked, 15 to 20 minutes.
- Add shrimp and cook for another 10 minutes.
- Stir salt, Creole seasoning, and black pepper into orzo mixture until combined. Stir in pancetta. Remove from heat.
- Let stand for 10 minutes before serving. Garnish with green onion and hot sauce, if desired.