Orzolaya

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 ⓘ