Chicken and Orzo - Jambalaya Style

(serves 10)

Cajun spice mix:

2 tsps. paprika

2 tsps. organo

2 tsps. thyme

2 tsps. chili powder

1 tsp. Kosher salt

¼ tsp. cayenne pepper

¼ tsp. freshly ground black pepper

16 large shrimp, peeled

3 large chicken breasts with skin and bone, cut in half widthwise

6 chicken thighs with skin and bone

2 red onions, chopped into ½ inch pieces

2 small yellow squash, chopped into ½ inch pieces

2 small zucchini, chopped into ½ inch pieces

3 carrots, peeled, quartered lengthwise and chopped into ½ inch pieces

2 garlic cloves, center stalk removed and pressed

2 tbls. olive oil

1 tsp. Kosher salt

1/2 teaspoon freshly ground black pepper

the dressing:

½ cup fresh lemon juice – save the lemons after squeezing to add to the chicken while it’s cooking

½ cup extra virgin olive oil

½ tsp. Kosher salt

2 chicken Andouille sausages (I like Trader Joe’s), halved lengthwise and sliced on the diagonal

2 boxes of orzo

2 scallions, finely chopped

1/2 cup finely chopped parsley

Preheat the oven to 425° F.

Mix together ingredients for Cajun spice mix. Set aside 2 teaspoons and coat the shrimp with it in a small bowl. Cover and refrigerate until ready to use (later on).

In a large mixing bowl, sprinkle remaining Cajun spice mix over chicken pieces. Coat well. Add used lemon halves to chicken.

Line a large sheet with foil and spray with a nonstick spray. Toss the red onion, yellow squash, zucchini, carrots, red pepper and garlic with the olive oil, salt, and pepper on the baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.

Arrange chicken and leftover lemon halves in roasting pan or baking dish, sprayed with nonstick spray. Cook in same oven as vegetables for about 30 minutes or until nicely browned. Or cook when the vegetables come out. Using tongs, squeeze juice from cooked lemon halves over chicken.

Meanwhile, mix up lemon juice, olive oil and salt for dressing. Set aside. Cook orzo according to package instructions. Drain and put back in pot in which it was cooked. Immediately pour a few tablespoons of the dressing over and mix well.

When vegetables are cooked, add them and any juices to orzo. Add any juices from cooked chicken to orzo as well.

Spray a bit of nonstick spray in a medium nonstick frying pan. Sauté Andouille sausage over medium heat for 2 to 3 minutes on each side until browned. Stir sausage into orzo with scallions and ¼ cup chopped parsley. Add more dressing to coat the orzo nicely. Taste for seasoning.

Cook shrimp in a tablespoon of oil over medium high heat in a large nonstick frying pan for one minute or until seared nicely. Cook second side of shrimp for another minute.

To serve, spoon cooked orzo with vegetables and Andouille onto large platter. Arrange chicken pieces on top and place cooked shrimp around edge of dish. Spoon a bit more dressing over chicken and serve the rest separately. Sprinkle with remaining chopped parsley and serve.