I cooked for my mother last night a dish I invented with the Olsons…”Gumbolaya”
The dish as written should feed about 4 people.
1 pound chicken breast, diced
1 pound Andoulle or Chorizo Sausage, chopped
1 1lb box orzo pasta
32 oz. chicken broth
2 tsp chopped garlic
1 shallot or small onion, chopped
Cajun seasoning (I settled for McCormick here on the East Coast. I usually use Zatarains or Tony Chacerie’s)
In a pot, with some heated oil, add and cook the garlic and onion for a few minutes. Add the sausage and the chicken (seasoned with the cajun seasoning to taste) under medium heat until both are nearly completely cooked. Add the chicken broth and raise temperature until mixture is boiling.
Add orzo pasta and reduce heat to medium-medium high, cooking for the recommended 10 minutes. As the pasta cooks, it should absorb all the liquid in the pot. Once the pasta is cooked, the dish can be served with bread and salad.
It was extremely filling, and my mother was impressed with it enough to ask me for the recipe. (High praise!)