1 lb skinned and boned chicken breasts coarsely chopped
8 oz orzo pasta hot cooked uncooked
20 oz tomatoes and chiles diced green canned
3 garlic cloves minced
8 servings garnishes: green onions shredded thinly sliced
1 pound sausage italian
1 tablespoon penzey's southwest seasoning dried italian
10 oz onion diced green red frozen
0.5 teaspoon pepper
1 lb center-cut pork chops boneless chopped
1 teaspoon salt
6 oz tomato paste canned
Equipment
slotted spoon
dutch oven
Directions
Brown Italian sausage in a Dutch oven over medium-high heat, stirring often, 5 minutes or until sausage crumbles and is no longer pink.
Remove sausage from Dutch oven using a slotted spoon, reserving drippings in Dutch oven.
Cook chicken and pork in hot drippings in Dutch oven over medium-high heat, stirring often, 4 to 5 minutes or until browned on all sides.
Add frozen onion mixture and next 4 ingredients, and saut 5 minutes. Stir in diced tomatoes and green chiles, tomato paste, 1/4 cup water, and Italian sausage; cover, reduce heat to low, and cook, stirring often, 20 minutes.
Stir hot cooked orzo into jambalaya just before serving, or serve over hot cooked pasta.
