Orzo jambalaya with lemon scented shrimp
Meat soups
This rich and flavorful jambalaya features toasted orzo simmered in an Andouille-spiked pepperonata, crisp blackened chicken, and shrimp bathed in garlic and preserved lemons. The sumac at the end adds a bright, unique flavor that marries well with the spice and citrus. I used my paella pan, but you can also use a large heavy bottom pot or dutch oven. This recipe will feed 4-6 hungry people, or a bunch of folks huddled over the pan with spoons. <br />
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