Easy Entree: Orzo Gumbo

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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.

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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

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

 

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Comfort Food: Chipotle Chicken Corn Chowder

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If it's cold and a little dreary outside, I like to make this warming chicken corn chowder.  The chipotle pepper gives it a smoky kick, and the orzo thickens it beyond soup status.  Doubling the recipe easily feeds a crowd - so add a crusty baguette or two and you're ready for a weekend get-together.  To keep entertaining simple, make it a day ahead - just reheat slowly and ladle into bowls(or mugs) to serve.  

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INGREDIENTS

  • 1 T [15g] butter
  • 1/2 c [75g] red pepper, diced
  • 1 medium onion, chopped
  • 1  10.5 oz [298g] can condensed cream of chicken soup
  • 1 chipotle chili, diced plus 2 t [10mL] adobo sauce
  • 32 oz [950 mL] chicken broth
  • 16 oz [475 mL] shoepeg white corn, frozen*
  • 2 c [450g] cooked chicken breast, cubed
  • 1/2 c [95g] uncooked orzo
  • 1/2 t [2.5mL] basil, dried or 1 t [5mL] fresh, chopped ​
  • 1/2 t [2.5mL] thyme, dried or 1 t [5mL] fresh, chopped
  • 1 T [12.5g] sugar
  • 1/2 t [2.5mL] salt
  • 1/2 t [2.5mL] pepper
  • 1 c [240mL] milk

* NOTE: I often substitute Trader Joe's Corn and Chile Tomato-Less Salsa - if using, omit corn, sugar, salt and pepper

DIRECTIONS

  1. Melt butter in a large Dutch oven over medium-high heat; add onion and red pepper, sauté 5 minutes or until tender.
  2. In a small bowl, mix diced chipotle chili and 2 t adobo sauce with condensed cream of chicken soup; add to sautéed vegetables.​
  3. Add chicken broth and next 8 ingredients; simmer 20 minutes or until orzo is very tender and soup is thickening.​
  4. Stir milk into chowder, and simmer 5 minutes.​

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​Adapted from Southern Living