Orzolaya: A Cajun Symphony in a Pan

Chef Jimmy Bannos of Chicago’s renowned Heaven on Seven restaurant has a talent for conjuring soulful, flavor-packed dishes that transport you straight to the heart of Cajun country. Orzolaya, his inspired creation, is no exception. It’s a dish that sings with the bold, savory notes of the Bayou, weaving together tender chicken, spicy andouille, smoky pork, and plump shrimp with the delightful chew of orzo pasta. Each spoonful is a testament to the magic that happens when quality ingredients are treated with respect and a generous hand of spice. I recall the first time I tasted a dish like this – the air thick with the aroma of garlic and peppers, a promise of the robust flavors to come, and it was a revelation, a culinary embrace that I’ve sought to recreate ever since.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6
• Yield: N/A (a generous portion for 6)
• Dietary Type: Contains Pork, Shellfish, Poultry, Dairy (optional topping)

Ingredients

To craft this Cajun masterpiece, you’ll need a thoughtfully curated list of ingredients that bring depth and character to every bite.

• 3 (4 ounce) boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 1 1/4 teaspoons Cajun seasoning, divided
• 1 tablespoon unsalted butter
• 1 1/2 teaspoons extra virgin olive oil
• 6 ounces andouille sausages, cut into 1/4-inch slices
• 2 tablespoons tasso, finely diced
• 2 tablespoons smoked pork shoulder, finely shredded
• 1/4 cup green bell pepper, seeded and finely diced
• 1/2 cup celery, finely diced
• 1/2 cup scallion, thinly sliced (white and green parts separated if desired for visual appeal)
• 2 tablespoons yellow onions, finely diced
• 2 tablespoons red onions, finely diced
• 1 1/2 teaspoons jalapeños, seeded and minced (adjust to your spice preference)
• 1 bay leaf
• 1 1/2 cups plum tomatoes, seeded and diced
• 1 teaspoon roasted garlic paste
• 6 ounces small shrimp, peeled and deveined
• 8 ounces dried orzo pasta, cooked according to package directions
• 1 1/2 cups chicken stock
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon hot pepper sauce (like Tabasco or Crystal)
• 1/8 teaspoon fresh ground black pepper
• 1/8 teaspoon white pepper
• 1/8 teaspoon crushed red pepper flakes
• Freshly grated Parmesan cheese, for topping (optional)

Equipment Needed

While the ingredient list is substantial, the equipment required is quite standard for most kitchens:

• Large non-stick sauté pan or Dutch oven
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Wooden spoon or heatproof spatula

Instructions

The magic of Orzolaya unfolds in a series of carefully orchestrated steps, building layers of flavor with each addition.

1. Begin by preparing the chicken. In a medium bowl, season the chicken cubes with 1/4 teaspoon of the Cajun seasoning. Toss to ensure each piece is evenly coated. This initial seasoning is crucial for building the foundational flavor of the dish.

2. Next, heat your large non-stick sauté pan or Dutch oven over high heat. Add the unsalted butter and extra virgin olive oil. Allow the butter to melt and the oil to shimmer, indicating the pan is sufficiently hot to sear the meats.

3. Introduce the andouille sausage slices to the hot pan. Sauté for about 2 minutes, allowing them to render some of their fat and develop a beautiful golden-brown crust. This step releases the smoky, spicy essence of the sausage into the pan, which will flavor the entire dish.

4. Add the seasoned chicken cubes to the pan with the andouille. Cook for an additional 4 minutes, stirring frequently. The key here is to stir frequently so the chicken does not stick to the pan and to ensure it cooks evenly and develops a light sear on all sides.

5. Reduce the heat to medium-high. Now, it’s time to introduce the aromatic vegetables and other savory components. Stir in the tasso, shredded smoked pork shoulder, finely diced green bell pepper, finely diced celery, thinly sliced scallions, finely diced yellow onions, and finely diced red onions. Also, add the minced jalapeños and the bay leaf. Sauté this mixture for 3 more minutes, allowing the vegetables to soften slightly and their flavors to meld with the meats.

6. The depth of flavor continues to build. Add the diced plum tomatoes and the roasted garlic paste. Sprinkle in the remaining 1 teaspoon of Cajun seasoning. Continue cooking for 6 minutes, stirring occasionally. The goal during this phase is for the vegetables to become tender and for the tomatoes to break down slightly, creating a rich sauce base.

7. Now, it’s time for the star of the sea: the shrimp. Stir in the peeled and deveined small shrimp. Cook for 2 more minutes, or just until the shrimp turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough.

8. The base is now ready for its starchy companion. Stir the cooked orzo pasta into the mixture. This is where the dish starts to take on its unique identity, a delightful marriage of textures.

9. Pour in the chicken stock. Add the Worcestershire sauce, hot pepper sauce, fresh ground black pepper, white pepper, and crushed red pepper flakes. Stir everything together to combine all the elements.

10. Bring the entire mixture to a simmer. Allow it to cook for 3 minutes, letting the flavors meld and the liquid reduce slightly, coating the orzo and other ingredients in a savory embrace.

11. The final culinary flourish: remove the bay leaf. It has imparted its aromatic essence and is no longer needed.

12. Serve the Orzolaya hot on plates. For an optional but highly recommended touch, top generously with freshly grated Parmesan cheese to taste. The salty, nutty cheese melts beautifully into the warm, savory mixture.

Expert Tips & Tricks

To elevate your Orzolaya experience from excellent to truly exceptional, consider these professional insights:

• Mise en Place is Key: Cajun cooking, with its vibrant array of ingredients, truly shines when everything is prepped and ready to go before you start cooking. Having your vegetables diced, meats sliced, and spices measured will make the cooking process smooth and enjoyable.
• Don’t Fear the Spice: Cajun seasoning can vary in heat. Taste your mixture before adding the final red pepper flakes and adjust to your personal preference. The jalapeños and hot sauce also offer controllable heat.
• Quality Meats Make a Difference: The andouille and tasso are crucial for that authentic Cajun flavor. If you can’t find tasso, a good quality smoked ham can be a substitute, though it won’t have the same depth of flavor.
• Shrimp Sizing: While small shrimp are specified, medium shrimp will also work. Just be mindful of their cooking time to avoid overcooking.
• Orzo Perfection: Ensure your orzo is cooked al dente according to package directions. It will continue to absorb liquid and soften slightly in the pan.
• Make Ahead Potential: The vegetables can be diced a day in advance and stored in the refrigerator. The meats can also be pre-cooked and then reheated before combining with the vegetables. This makes assembly on busy weeknights much quicker.

Serving & Storage Suggestions

Orzolaya is a hearty, complete meal in itself. Serve it piping hot, allowing the steam to carry its enticing aromas to your guests. The optional Parmesan cheese adds a delightful salty finish.

Storage: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.

Reheating: Gently reheat in a saucepan over medium-low heat, adding a splash of chicken stock or water if it seems too dry. Alternatively, microwave individual portions until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	397.8 kcal	–
Calories from Fat	121 g	–
Total Fat	13.5 g	20%
Saturated Fat	4.7 g	23%
Cholesterol	99.5 mg	33%
Sodium	530.3 mg	22%
Total Carbohydrate	35.9 g	11%
Dietary Fiber	2.4 g	9%
Sugars	3.9 g	15%
Protein	31.6 g	63%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes used.

Variations & Substitutions

While Orzolaya is fantastic as is, don’t hesitate to put your own spin on it:

• Vegetarian/Vegan Adaptation: For a vegetarian version, omit the chicken, andouille, tasso, and smoked pork. Increase the amount of vegetables, perhaps adding mushrooms or a plant-based sausage. For a vegan option, omit all animal products and use vegetable stock instead of chicken stock. Nutritional yeast can add a cheesy flavor.
• Spice Level: If you prefer a milder dish, reduce or omit the jalapeños and crushed red pepper flakes. For extra heat, add a pinch of cayenne pepper or a dash more hot sauce.
• Seafood Swap: While shrimp is classic, crawfish or a mix of mussels and clams could also be delicious additions.
• Grain Alternatives: If orzo isn’t your preference, small pasta shapes like ditalini or even rice could be used, though they will alter the texture and cooking time.

FAQs

Q: What is the origin of the name “Orzolaya”?
A: While the specific origin of the name “Orzolaya” in this context isn’t explicitly stated, it is a creative dish name likely coined by Chef Jimmy Bannos, possibly a playful or evocative combination that hints at the orzo pasta and the Italian-sounding suffix “-aya,” suggesting a rich, layered dish.

Q: How can I make this dish spicier?
A: To increase the heat, you can add more jalapeños (keeping the seeds for extra kick), a pinch of cayenne pepper, or a more potent hot sauce.

Q: Can I substitute the chicken stock?
A: Yes, you can substitute chicken stock with a good quality vegetable stock for a milder flavor or seafood stock if you’re enhancing the seafood elements.

Q: Is it important to use both yellow and red onions?
A: Using both types of onions adds a nuanced sweetness and color to the dish. If you only have one type, it will still be delicious, but the complexity will be slightly different.

Q: How long does the cooked Orzolaya last in the refrigerator?
A: Cooked Orzolaya can be stored in an airtight container in the refrigerator for 3-4 days.

Final Thoughts

Orzolaya is more than just a recipe; it’s an experience. It’s a dish that speaks of camaraderie, of bold flavors, and of the enduring appeal of comfort food with a kick. Whether you’re a seasoned cook or just venturing into the vibrant world of Cajun cuisine, this Orzolaya is a rewarding endeavor that promises a delightful journey for your taste buds. Serve it with a crisp green salad and perhaps a cold, refreshing beer or a glass of unoaked Chardonnay to complement its rich flavors. I encourage you to gather your ingredients, embrace the process, and savor every delicious spoonful of this Cajun-inspired delight. And do let me know how it turns out – I always love hearing about culinary adventures!