I lived in the South long enough to know that you need a roux for real gumbo - so consider this a quick and tasty faux version - it has all the flavors of the Cajun dish, with the ease of making it stovetop or in a crockpot. To keep it a one pot meal, add the orzo at the last minute, skipping the tradition of serving it over rice.

INGREDIENTS

1/2 c [75g] bell pepper, diced
1/4 c [40g] celery, diced
2 T [30g] butter
1/2 c [75g] onion, diced
1 T [10g] garlic, minced
1 T [15mL] olive oil
1 ½ c [337.5g] smoked sausage, sliced and cooked (prefer andouille sausage)
1 c [225g] chicken, diced and cooked
1 T [15mL] dried parsley
½ t [2.5mL] cajun seasoning
29 oz. [822g] petite diced tomatoes w/juice
4 c. [950 mL] low sodium chicken broth
1 c. [240mL] water
3/4 c [100g] uncooked orzo pasta
1/2 lb. (10-15 count) [230g] peeled, deveined, medium shrimp

DIRECTIONS

In a large skillet, saute garlic, onion, bell pepper and celery in 2 T [30g} butter until soft.
Add 1 T [15mL] oil, sausage and chicken, cook all until slightly browned.
Stir in cajun seasoning and parsley.
Remove from heat and transfer mixture to crock pot or Dutch oven.
Add tomatoes & juice, chicken broth and water, heat to boiling, stirring occasionally.
Once boiling, reduce heat to low & add orzo.
Cook 2-4 hrs. on low until pasta is soft and flavors combined.
Add 1/2 lb [230g] shrimp to pot and cook shrimp until just opaque in center, stirring often, about 10 minutes.