Compliments of Executive Chef Eric Kopelow, Universal Studio, Hollywood, CA
12 servings
Product used in this recipe:
INGREDIENTS:
| 6 links | Sausages by Amylu Andouille Chicken Sausage, diced into 1⁄4” pieces |
| 1⁄2 cup | Olive oil |
| 1 cup | Carrots, diced small |
| 1 cup | Celery, diced |
| 1 cup | Leeks, minced |
| 1⁄2 cup | Button mushrooms, quartered |
| 1⁄2 cup | Cremini mushrooms, quartered |
| 28-oz. can | Tomatoes, diced or crushed |
| 8 oz. | Orzo pasta, dried, uncooked |
| 36 oz. | Chicken stock |
| 1⁄4 cup | Cilantro, minced |
| 16-20 | Prawns, peeled, deveined, tail off, cut in half, lengthwise |
| | Salt & pepper, to taste |
| | Pesto oil for garnish* |
DIRECTIONS:
- Sauté, in a sauce pot, carrots, leeks & celery in olive oil until tender.
- Add Sausages by Amylu Andouille Chicken Sausage & mushrooms; sauté until mushrooms are tender.
- Add chicken stock; bring to a simmer.
- Stir in tomatoes; bring to a simmer.
- Add orzo; cook until pasta is tender.
- Adjust seasoning with salt & pepper; stir in cilantro.
- Stir in prawns & let sit for a few minutes to let shrimp cook; serve immediately, topping each serving with fresh pesto oil.
*In a small blender, combine 1 oz. minced, fresh basil, 1 oz. minced, fresh cilantro, 1⁄2 oz. shallots, 2
garlic cloves, and 4 oz. olive oil (do not over blend or pesto will discolor.) Blend in 1 tsp. Parmesan
cheese & season to taste with salt & pepper
