Thursday, September 6, 2012

Chopped Challenge #4: CajuMex Burritos

Last night it was Justin's turn to cook for yet another Chopped challenge. This time I gave him orzo (my favorite type of pasta), mozzarella cheese, andouille sausage, and taco seasoning. He turned those ingredients into a delicious, over-stuffed burrito with both Cajun and Mexican influences--andouille and shrimp provided the Cajun aspect, while the taco seasoning and chorizo covered the Mexican side of things. The combination was really quite yummy. I look forward to making this again sometime, though I might try to lighten it up somehow.


1 c orzo
3 tbsp butter, divided
1/3 c diced onion
1/4 c diced red bell pepper
1/4 c diced green bell pepper
12 - 14 oz andouille sausage, divided
3/4 packet taco seasoning
1/4 tsp chili powder
1/4 tsp salt
1/2 c water
4 - 5 oz pork chorizo
6 - 8 oz peeled shrimp tails
1 c shredded mozzarella cheese
4 oz sliced smoked gouda cheese
8 - 10 flour tortillas


Boil the orzo in a medium pot until done. Drain, and set aside.

Dice a quarter of the andouille sausage. Melt 2 tbsp butter in pot used to cook orzo. Add onion, both types of bell pepper, and chopped andouille, and sauté 3 minutes. Add orzo back to pot along with taco seasoning, chili powder, salt, and water. Cook over medium-low heat until water has mostly cooked out, stirring frequently.

Meanwhile, cook chorizo in a separate pan until done. Slice remaining andouille sausage. Melt remaining butter in a separate pan. Add andouille slices and shrimp, and sauté 5 minutes.

Place flour tortillas on plate. Top with orzo mixture, a small amount of chorizo, and andouille and shrimp. Sprinkle with mozzarella, and top with slices of gouda before rolling up burrito. Repeat for remaining tortillas.

Servings: 4

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