Sunday, April 15, 2012

Bayou orzo - recipe (New Orleans)

Found this recipe from when I was in New Orleans - it's like a seafood risotto - but somehow because yo use Orzo it's not as starchy...
Thank you to Louis for teaching it and preparing it!

Bayou Orzo

1 1/2 tablespoons first cold pressed olive oil
1 finely chopped green bell pepper
1 pound andoullie sausage (smoked spicy sausage) cut into pieces
1 finely chopped medium white onion
1 tbsp finely chopped fresh garlic
2 tsp smoked paprika
1 pound peeled and cleaned prawns
1/2 cup dry white whine
1 bottle (8 ounce) clam juice / fish stock
1 1/2 cups orzo cooked
2 tbsp dried thyme
2 cans plum tomatoes chopped drained

Heat oil in large deep skillet over medium high heat. Saute sausage for 5 minutes. Add bell pepper and oinion to pain. Saute 2 minutes. Add garlic and paprika. Saute 1 minute. Add prawns, wine and fish stock. Bring to a boil. Stir in cooked rice. Cover and remove from heat. Let stand 5 minutes or until liquid is absorbed. Place pan over medium high heat. Stir in 1 tbsp thyme and tomatoes. Cook 2 minutes until thoroughly heated, stirring occasionally. Sprinkle with remaining 1 tbsp thyme.


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