Sausage & Orzo Jambalaya

Sausage Orzo Jambalaya
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Sausage Orzo Jambalaya

On gray rainy days in New York (esp. at the beginning of so-called
“Summer”), there’s nothing better than staying home and cooking up a big pot of comfort food. It seems to make the rain almost pleasant to listen to and watch, knowing that you’re tucked up indoors away from the rest of the world, cooking something cozy and delicious.

Sausage Orzo Jambalaya


One of my favorite things to make is spicy Cajun and Creole food (New Orleans is one of my fav cities ever..the #FOOD though!) and I had grand visions of creating a kickass recipe this week for my blog. And considering it’s going to be a rainy Memorial Day weekend, why not make a big pot of something wonderful to stay indoors and savor while I’m at it?

Sausage Orzo Jambalaya

I had some Aidell’s Andouille Sausage on hand and tons of bell peppers, garlic, onions and tomatoes in the pantry so I decided to make a big pot of Jambalaya for my afternoon project. I also had some Flour City Pasta ‘Bon Vivant Orzo’ I’ve been dying to try, so I decided to whip up a twist on ordinary Jambalaya using that instead of rice. The orzo is multi-colored small pasta that looks like rice, with wild mushroom, saffron, spinach and cayenne – and I thought it would add some more layers of flavor to the dish.

Sausage Orzo Jambalaya

First I cooked the sausage until lightly browned in a big Dutch oven with a little olive oil. Then I added the vegetables and sautéed everything together with some spicy Creole seasoning (Tony Chacere’s is the bomb!). I also threw in some Kroger brand Zesty Seasoning Blend which is a savory blend of herbs and spices like onion, black pepper, chili pepper, parsley, oregano, basil, savory, marjoram, bay, thyme, rosemary, garlic and cumin and added a dash of hot paprika for an extra kick of spiciness and flavor. You can also substitute some dried thyme and oregano or whatever dried herbs you like instead if you can’t find something similar.

Sausage Orzo Jambalaya

Then I added the broth and tomatoes and orzo and brought everything to a boil, and let it all simmer for about 10 minutes or so until the orzo was cooked through. The pasta will soak up the liquids and get thicker the longer it sits, so be careful not to overcook it or it will get mushy. If you’re using rice instead, let the ingredients simmer for longer, about 20 minutes.

Once it all comes together with a consistency you like, serve it with some chopped green onions and fresh parsley with a dash of hot sauce (traditional Frank’s RedHot or Crystal are my favs) and freshly ground black pepper for an extra kick.

Sausage Orzo Jambalaya

All I know is I have a long holiday weekend to savor my delicious Jambalaya, along with lots of naps and Netflix.

Let it rain. J

Sausage & Orzo Jambalaya

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6-8

Serving Size: 1 cup

This Sausage Orzo Jambalaya is a twist on traditional Creole Jambalaya using multi-colored orzo instead of rice, with the addition of some corn. It has a medium-spice heat to it with lots of veggies including red, yellow, orange and green peppers, onions, garlic, tomatoes - a savory, heartwarming dish for any occasion.

Ingredients

  • 1 tablespoon olive oil
  • 2 pounds Andouille sausage cut into 1-inch pieces
  • 1 ½ cups onion, chopped
  • 1 ½ cups bell peppers, chopped (red, yellow, orange, green)
  • 1 cup yellow corn kernels
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1 tablespoon Creole seasoning (Tony Chacere’s)
  • 2 teaspoons Zesty Seasoning Blend (Kroger)- optional
  • 1 teaspoon hot paprika
  • 2 cups chicken broth
  • 1 (28-ounce) can diced tomatoes
  • 2 cups orzo
  • Sliced scallions, for garnish
  • Chopped fresh parsley, for garnish
  • Hot sauce, for garnish (optional)
  • Freshly ground black pepper, to taste

Instructions

  1. Heat oil over medium-high in a large Dutch oven or pot. Add the sausage and cook for about 8 minutes until browned on all sides about 8 minutes. Remove from pot and set aside.
  2. Add the onions, peppers, corn, garlic and bay leaves along with the herbs and spices and saute over medium-high for a few minutes. Add the broth and diced tomatoes and bring to a boil.
  3. Stir in the orzo and reduce heat to a simmer and let cook for about 10 minutes until the orzo is cooked through and soft.
  4. Garnish with sliced scallions and chopped fresh parsley and a dash of hot sauce and freshly ground black pepper, to taste for an extra kick.

Notes

Note: you can also substitute traditional white rice for the orzo, just cook it in the pot longer, about 20 minutes instead of 10 minutes.

You can also add chicken or shrimp to the recipe, swapping out 1 pound for the andouille sausage.

Recipe adapted from Southern Living Magazine.

http://www.theartfulgourmet.com/2017/05/26/sausage-orzo-jambalaya/

Favorite Game Day Recipes for the Super Bowl!

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superbowl 2016

So the big day is right around the corner..Super Bowl, yay! I’m not really partial to either team and am not even a huge football fan, but i LOVE LOVE LOVE the Super Bowl simply because of the fun parties, the commercials, and the food and drinks, of course.

So in spirit of the football party season, I’ve rounded up some of my favorite game day recipes that are perfect for a crowd. Finger foods, appetizers, dips and spreads and small bites to party in style! Stay tuned later this week for some fun cocktail ideas for the big game too..may the best team win! #gopanthers #gobroncos


#FOOTBALL #FOOD!

Sloppy Joes

Devishly Good Sriracha Jalapeño Honey Sloppy Joes

Amazing Macaroni and Cheese

Amazing Macaroni and Cheese

Parmesan-Garlic-Artichoke-Dip

Parmesan Garlic Artichoke Dip

Taco Pizza

Seriously Delish Taco Pizza

Spicy Cajun Chili

Spicy Cajun Chili

Beef Enchilada Tortilla Casserole

Beef Enchilada Tortilla Casserole

Meatball Madness!

Meatball Madness!

Homemade Rustic Pizzas

Homemade Rustic Pizza

Chili Rub Slow Cooker Pulled Pork

Chili Rub Slow Cooker Pulled Pork

Mini Tarts

Sweet and Savory Mini Tarts

Chic Thumbprint Cookies

Chocolate Thumbprint Cookies

Chocolate Orange Tart

Glazed Chocolate Orange Tart

Click here to find some more great celebrity chef #recipes to celebrate the Super Bowl on NFL.com

And some more game day recipe ideas on Food Network!

The Most Popular Posts of 2015 :: Happy New Year 2016!

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2015 Happy New Year

So here it is, the last day of the year 2015..oh how time flies, and so much has happened! I’m so thankful for all the wonderful opportunities that have come into my life and the lessons learned along the way.  Here are some of my Top / Most Popular posts from The Artful Gourmet blog this year — and wishing everyone a safe and Happy New Year 2016!

Neapolitan Pizza


The Secrets to Making Neapolitan Pizza like a Master Pizzaiolo –http://www.theartfulgourmet.com/2013/08/11/neapolitan-pizza-making-with-the-pros/

Crab Salad

Refreshingly Light Get in My Bikini Salad – http://www.theartfulgourmet.com/2012/05/21/refreshingly-light-get-in-my-bikini-crab-salad/

Beef Stroganoff

Beef Stroganoff – http://www.theartfulgourmet.com/2011/11/02/classic-comfort-food-beef-stroganoff/

Homemade Rustic Pizzas

Homemade Rustic Pizzas: Chicken, Spinach, Garlic & Sundried Tomato Pizza & Pepperoni, Ham & Sautéed Veggies Pizza – http://www.theartfulgourmet.com/2013/10/02/homemade-rustic-pizzas-chicken-spinach-garlic-sundried-tomato-pizza-pepperoni-ham-sauteed-veggie-pizza/

holiday dinner menu

An Intimate Gathering Holiday Dinner Party Menu: http://www.theartfulgourmet.com/2010/11/28/an-intimate-gathering-holiday-dinner-party-menu/

Chicken French & Lemon Broccolini

Rochester-Style Chicken French & Lemon Broccolini – http://www.theartfulgourmet.com/2013/03/17/rochester-style-chicken-french-lemon-broccolini/

Mario Lopez & Avocados from Mexico

Food Styling for Mario Lopez and Avocados from Mexico – http://www.theartfulgourmet.com/2013/12/17/food-styling-mario-lopez-avocados-mexico-nbc-live-bethenny-shows/

pasta fagioli soup

Big Pot O’Goodness: Pasta Fagioli – http://www.theartfulgourmet.com/2011/12/11/big-pot-o-goodness-pasta-fagioli/

Truffle-Pancetta-3Cheese-Pasta

Truffled 3-Cheese Pasta with Pancetta and Garlic – http://www.theartfulgourmet.com/2011/10/25/crazy-good-truffle-oil-pancetta-three-cheese-pasta/

BDTChowder

Black Dog Tavern’s Quahog Chowderhttp://www.theartfulgourmet.com/2011/09/24/a-taste-of-marthas-vineyard-the-black-dog-taverns-quahog-chowder/

Asparagus-Garlic-3-Cheese Tart

Baby Asparagus, Garlic & Three Cheese Tart – http://www.theartfulgourmet.com/2013/11/24/asparagus-three-cheese-tart/

Spicy Cajun Chili
Spicy Cajun Chilihttp://www.theartfulgourmet.com/2013/11/09/spicy-cajun-chili/

Shrimp Scampi Pasta

Shrimp Scampi Pasta with Lemon Butter Sauce – http://www.theartfulgourmet.com/2012/05/13/shrimp-scampi-pasta/

Spinach Artichoke Pizza with Cauliflower Crust

Spinach Artichoke Pizza with Cauliflower Crusthttp://www.theartfulgourmet.com/2013/06/03/spinach-artichoke-ricotta-pizza-with-parmesan-garlic-cauliflower-crust/

Recipes Worth Sharing Cookbook

Recipes Worth Sharing: A Collection of Favorite Regional Recipes – http://www.theartfulgourmet.com/2012/03/21/recipes-worth-sharing-a-collection-of-favorite-regional-recipes/

Sun Noodle Ramen Lab

Top Ten {Things I Love} :: Spring 2013 – http://www.theartfulgourmet.com/2013/04/07/top-ten-things-i-love-spring-2013/

Southern Feast

A Dose of Southern Comfort & Down-Home Recipes – Part 1 – http://www.theartfulgourmet.com/2012/05/08/a-dose-of-southern-comfort-down-home-recipes-part-1/

spicy fish tacos and wine

Cool off with some Spicy Fish Tacos & Summer Wine Pairings – http://www.theartfulgourmet.com/2012/06/01/cool-off-with-some-spicy-fish-tacos-summer-wine-pairings/

Hope you enjoyed these posts and looking forward to sharing more fun stories with you in the New Year!

Big Pot of Comfort :: Spicy Cajun Chili with a Kick!

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Spicy Cajun Chili
Spicy Cajun Chili

Chili is one of my go-to recipes when the Autumn leaves start turning colors and the weather starts getting cooler – especially on a crisp weekend night cuddled under some fuzzy blankets with me and my kitty cat watching some movies. Or with a group of friends watching everyone go crazy on college football game day. There’s nothing better than that. And, it’s an easy thing to make and dishes out a big dose of comfort. The best part is once I make a big pot, I can eat it for a few days and then throw the rest in the freezer for later (unless all my crazy friends dig in and there’s nothing left to show for it which actually makes me the happiest!)

I decided I wanted to make a spicier version of the chili I normally make and added a kick to it with some Cajun/Creole seasoning Tony Chacere’s (or you can try Emeril’s Southwest Essence) which adds an extra layer of spicy, savory flavor with green and red bell pepper and celery flavors.  I added some red pepper flakes, diced green chilies and a few tablespoons of hot sauce to the mix and used half ground chicken (you can also use ground turkey) / half ground beef and threw in some garlic, onions and black beans to make it a little healthier too. If you want to make it even more authentically Cajun, you could throw in some Andouille sausage or corn or green and red peppers for even more flavor and texture.

It’s perfect on its own, but you can cool the heat a little bit with some sour cream and shredded cheddar cheese on top. If you want it even spicier, just throw in a little extra hot sauce – I love Evil Ooze by Hotline Pepper Products (my friend Kerry Stressel makes it in Texas) and classic Tabasco hot sauce, or you can do a little milder sauce like Frank’s RedHot or Cholula) and top with extra diced chilies or sliced jalapenos. I usually serve my chili with plain crackers or corn chips, but you could also make some yummy cheesy garlic bread to serve with it instead. Cozy up and enjoy! 🙂


Spicy Cajun Chili with a Kick

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Yield: 8

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1/2 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 1/2 pounds ground chicken or turkey
  • 1 1/2 pounds ground beef
  • 1 tablespoon Cajun or Creole seasoning (Tony Chacere's)
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 2 tablespoon paprika
  • 1 tablespoon cayenne pepper
  • 1/2 tablespoon red pepper flakes
  • 2 cups low-sodium chicken or vegetable stock
  • 1 cup water
  • 1 -28 ounce can crushed tomatoes
  • 1 -15 ounce can tomato sauce or 1/2 cup chopped fresh tomatoes
  • 2-3 tablespoons hot pepper sauce
  • 1 can black beans, drained and rinsed
  • 1 can diced green chilies, drained (or 1 fresh jalapeno, seeded and diced)
  • 1 cup of corn kernels (optional)
  • Salt and freshly ground black pepper, to taste
  • Shredded cheddar cheese and sour cream, for garnish
  • Extra hot sauce, diced chilies or jalapeno (if desired)
  • Crackers, garlic toast or corn chips, for serving (if desired)

Instructions

  1. Heat the olive oil in a large pot and saute the chopped onion until soft and translucent, for about 5-6 minutes. Add the minced garlic and saute for another 30 seconds to 1 minute.
  2. Add the ground chicken or turkey and beef to the pot and mix with the garlic and onion, stirring with a wooden spoon to brown the meat. Continue to cook until all the meat is brown and no longer pink, for about 8-10 minutes. Drain the fat off the meat into a colander and place meat and onion-garlic mixture back into the pan.
  3. Add the Cajun-Creole seasoning and all the dry chili spices and red pepper flakes, stir and cook for another minute or so.
  4. Pour in the stock, water, crushed tomatoes, tomato sauce (or chopped fresh tomatoes) and hot sauce; turn up the heat until chili starts to bubble, and lower heat to a simmer.
  5. Stir in black beans and and diced green chilies, cover and simmer for at least 45 minutes, up to 2 hours, stirring occasionally.
  6. Add salt and freshly ground black pepper to taste. (Note: You can play with the thickness of the chili by adding additional water or stock as it simmers, but be sure to taste and adjust the seasonings to your liking if you do this.)
  7. Serve with shredded cheddar cheese and sour cream for garnish. Top with some extra diced chilies or jalapenos for extra zing if desired.

Notes

You can play with the desired thickness of the chili by adding additional water or stock but be sure to taste and season it to your liking if you do this.)

You can also add some fresh or canned corn to the chili while cooking.

Serve with shredded cheddar cheese and sour cream for garnish. You can also top with some extra diced chilies or jalapenos for extra zing if desired.

Fresh cilantro or lime adds great flavors as garnish for a little bit more green.

Enjoy with a big hearty glass of red wine or a beer and some crackers, corn chips or cheesy garlic bread.

http://www.theartfulgourmet.com/2013/11/09/spicy-cajun-chili/

Other Chili Recipes you may enjoy:

Southern Style Taco Soup

Emeril Lagasse Kickin Chili

Cooking Light Turkey and Bean Chili

White on Rice Couple Spicy Bacon Cowboy Chili

How Sweet Eats Chunky Fire Roasted Chili

The Pioneer Woman Simple Chili

Devon’s Award Winning Chili (Barefoot Contessa)

Savory Sauteed Chicken and Veggie Rice

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Savory Sauteed Chicken and Veggie Rice

This is a quick and healthy weeknight dish I whipped up the other day with some fresh ingredients I had on hand in the fridge. It’s got some savory and slightly spicy sauteed chicken made with olive oil, garlic and cajun seasonings (I use Tony Chacere’s Creole seasoning which is awesome). I also added a secret ingredient that I absolutely love which gives it a boost of flavor – Sazon seasoning – a type of seasoned salt found in Spanish and Latin markets (you can also find it online or in the international food section of your grocery store.) The seasoning is used on meats, fish, poultry and to add savory flavor to soups and stews. Typical ingredients include coriander, cumin, paprika, cilantro, achiote, garlic, salt. Try the Sazon by Goya Foods or you can make your own seasoning following this recipe.

Now back to my recipe. I cut up some red, yellow and green peppers and broccoli, (you could also add some corn, peas and carrots into the mix if you like), which I then sauteed with minced garlic and olive oil and tossed into the chicken and garlic mixture, served over cooked rice. For leftovers, I heated up some more garlic infused oil back in the pan and reheated the rice, then added the chicken and veggies into the pan and stirred it all together to mix all the savory flavors together into one big yummy rice bowl. It’s healthy, full of flavor and color and has a little kick to it too. Who said cooking tasty food had to be difficult? This dish absolutely ROCKS. x


Savory Sauteed Chicken & Veggie Rice

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 4-6

This is a quick and easy and healthy weeknight dish made with sauteed chicken and veggies with Cajun seasonings served over cooked rice.

Ingredients

  • For the sauteed veggies:
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small red pepper, diced
  • 1 small yellow pepper, diced
  • 1 small green pepper, diced
  • 1/2 cup broccoli florets, chopped
  • 1 teaspoon garlic salt
  • For the sauteed chicken:
  • 2 tablespoons garlic-infused olive oil
  • 2 lbs thin chicken cutlets, cut into strips or chunks
  • 1 tablespoon Cajun seasoning
  • 1/2 packet Sazon season
  • fresh ground black pepper, to taste
  • White or saffron/yellow cooked rice, for serving
  • extra red yellow and green diced peppers for garnish

Instructions

  1. Cook the white or yellow rice in a large pot of boiling water according to package directions and drain, set aside.
  2. Heat oil in a large saute pan over medium and add minced garlic, cook for 1 minute.
  3. Raise heat to medium high and add bell peppers, broccoli and garlic salt; saute for about 5-7 minutes until soft. Remove from heat and set aside in a mixing bowl.
  4. Add an additional 2 tablespoons of garlic-infused olive oil and heat in same saute pan for another minute.
  5. Add chicken (make sure to pat dry after rinsing to remove excess water or the chicken will steam instead of saute) to the pan, add Cajun and Sazon seasonings and saute for about 8 minutes until it starts to brown. Sprinkle with some freshly ground black pepper to taste.
  6. Return sauteed veggies to the pan and turn the heat down to medium-low and saute the ingredients together for another few minutes.
  7. Place rice into individual serving bowls and serve chicken and veggie mixture on top of the rice.
  8. Add additional cajun seasoning or salt and pepper to taste. Garnish with additional red, yellow and green diced peppers if you wish (makes it prettier and more colorful!)

Notes

Chef's Note: this tastes better the next day and is awesome if you saute the chicken and veggies in a pan with the rice. Simply add a few tablespoon of oil and start reheating the rice over medium heat and then add the leftover chicken and veggie mixture, stir together and cover with a lid. Let it reheat for about 5 minutes, stirring occasionally and serve. YUM.

http://www.theartfulgourmet.com/2013/09/30/cajun-chicken-veggie-rice-bowl/

Savory Sauteed Chicken and Veggie Rice

Other recipes you might enjoy:

Daisy Martinez Arroz Con Pollo

Pioneer Woman’s Mexican Rice Casserole with Grilled Chicken and Avocado

Real Simple Spanish Chicken and Rice

Mardi Gras Celebration: Crab Cakes w/ Spicy Remoulade Sauce

crab cakes
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New Orleans is one of my favorite cities in the world because of its rich history, diverse culture, quaint courtyards and wrought-iron balconies, jazz and blues on every corner and most of all the delicious spicy Cajun and Creole food this city is famous for. There is a difference between Cajun (French Louisiana settlers) and Creole (early French and Spanish settlers) and the food is slightly different in style although the ingredients used in dishes are similar – the “Holy Trinity” of green peppers, onions and celery, seafood (crawfish, shrimp, oysters), sausages, roux (flour cooked in fat as a thickening base for soups, stews and gumbos), hot sauce (Tabasco) and Cajun/Creole Spices made of cayenne, salt, pepper, onion powder, paprika, chili powder, mustard powder, basil, thyme and cloves (here’s a great recipe to make your own or Tony Chacere’s is a great one that is pre-made).

Creole cuisine is slightly more refined and lighter in spices and seasonings than Cajun cuisine, based on classical French cooking technique. Creole food has influences from France, Spain, Africa, Germany and Italy and typical Creole dishes include Oysters Rockefeller, Baked Fish Creole, Shrimp Etoufee, Remoulade Sauce and Bananas Foster. Cajun food is considered more of a “peasant country food” and tends to have spicier, more pungent, heavier ingredients and one-pot dishes. Typical Cajun dishes include Gumbo and Jambalaya, Red Beans and Rice, Crawfish Cornbread Dressing and Po-Boy Sandwiches.

Whether its Cajun or Creole, celebrate  Mardi Gras “Fat Tuesday” by cooking up some of these crunchy, golden Crab Cakes with a Spicy Remoulade Sauce and serve it with a Mixed Greens Salad of Endive, Escarole or Chicory, with a Creamy Shallot French Vinaigrette.


Crabcakes with Spicy Remoulade Sauce

Crab Cakes

½ lb jumbo lump crabmeat, picked over (large chunks)
3 tbsp finely chopped red pepper
2 tbsp finely chopped shallots
2 tbsp finely chopped flat leaf parsley
¼ c mayonnaise
1 egg
¼ tsp cayenne pepper
Salt and freshly ground pepper (to taste)
Tabasco, several dashes (to taste)
Canola oil, for sautéing
Chives and Lemon wedges, for garnish

Combine crabmeat, red pepper, shallots and parsley in a medium bowl. Season with salt and pepper. In a small bowl, combine mayo and egg; season with cayenne and Tabasco. Gently stir in crab mixture and mix to combine. Stir in 2 tbsp of breadcrumbs to make the crab cakes hold together, and if necessary, add another 2 tbsp of breadcrumbs. Form into 4 crab cakes and coat with the Panko. Place on a baking sheet and refrigerate until ready to fry.

Crab Cakes Ready to Cook

Preheat oven to 350 degrees F. Heat a large sauté pan over medium heat and add enough canola oil to coat the bottom of the pan.

Frying Crabcakes

Add in crab cakes and cook over medium-high heat until the crab cakes are lightly golden, about 2 minutes. Flip crab cakes over and continue cooking another 2 minutes on the other side, or until lightly golden. Transfer to a parchment-lined sheet pan. Bake the crab cakes 10 minutes to cook through.

Crab Cakes on Parchment Paper

Spicy Remoulade Sauce

1 ½ c mayonnaise
3 tbsp capers, drained and chopped
3 tbsp chopped cornichons (small sweet gherkins)
1 tbsp chopped chives
1 tbsp chopped chervil
1 tbsp chopped tarragon
1 tbsp Dijon mustard
1 tsp anchovy paste
Salt and freshly ground pepper, to taste
1 tsp Worcestershire sauce
3-4 dashes Tabasco

In a medium bowl, combine the mayonnaise, capers, cornichons, chives, chervil, tarragon, mustard, anchovy paste, Worcestershire sauce, and Tabasco sauce. Season to taste with salt and pepper. Cover the sauce with plastic wrap and keep in the refrigerator until ready to use, up to overnight.

Place a dollop of Remoulade with garnishes of chopped chives and sliced lemons with the Crab Cakes. Serve with a crisp white wine and mixed greens (Endive, Escarole or Chicory) with a Creamy Shallot Vinaigrette (recipe follows).

Makes about 1 pint.

Mixed Greens with Creamy Shallot Vinaigrette

Beat 1 egg yolk with 2 tbsp white wine vinegar, 1 tbsp Dijon mustard and 2 tbsp minced shallots. Slowly, in a thin stream, add ¾ c vegetable oil and blend well. Season with salt and pepper. Serve over mixed greens such as Endive, Escarole or Chicory.

Makes 8 servings.

Recipes originated from Chef Gail Katz and ICE

Check out Tabasco.com for more great Mardi Gras recipes (Gumbo, Jambalaya, Etoufee & King Cakes!)

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