Jambalaya With a Orzo Twist
By Carol A White
Jambalaya originated in the Caribbean Islands. The Spanish culture mixed with the native foods and created what we know as Jambalaya. Jambalaya is traditionally made in three parts, with meats and vegetables, and is completed by adding stock and rice. It is also a close cousin to the saffron colored paella found in Spanish culture. My twist on this classic recipe is to add tomatoes and Orzo Pasta to chicken stock. This makes it more like a hearty Jambalaya soup. Enjoy!