Italian Jambalaya

By ccavaletti

Ingredients

• 1 lb Italian sausage, casings removed
• 2 skinned and bones chicken breasts, coarsely chopped (about 1 lb)
• 2 boneless center-cut pork chops, chopped (about 1 lb)
• 1 (10 oz) pkg frozen diced onion, red and green bell peppers and celery
• 3 garlic cloves, minced
• 1 Tbsp dried Italian seasoning
• 1 tsp salt
• 1/2 tsp pepper
• 2 (10 oz) cans diced tomatoes and green chiles
• 1 ( 6 oz) can tomato paste
• Hot cooked orzo or other pasta (about 8 oz, uncooked)
• Garnishes: thinly sliced green onions, shredded Parmesan cheese

Preparation

Step 1

1. 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.

2. 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.

3. Add frozen onion mixture and next 4 ingredients, and saute 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.

4. Stir hot cooked orzo into Jambalaya just before serving, or serve over hot cooked pasta.

Garnish if desired.