Louisiana Cookin'

Step 1

In a large stockpot or Dutch oven, melt butter over medium-high heat. Add andouille, and cook until browned and crispy. Add chicken, and cook for 5 minutes. Add yellow onion, bell peppers, celery, garlic, and thyme; cook until vegetables are lightly softened, about 5 minutes. Add broth and tomatoes; bring to a boil over medium-high heat. Stir in orzo. Reduce heat; cover and simmer, stirring occasionally, until chicken is tender and orzo is fully cooked, 15 to 20 minutes.

Step 2

Stir shrimp, salt, Creole seasoning, and black pepper into orzo mixture until combined. Cover and cook until shrimp are pink and firm, 7 to 10 minutes. Discard thyme. Remove from heat. Let stand for 10 minutes before serving. Garnish with green onion, if desired.