Heat olive oil and saute finely
chopped white onion with the salt and the bay leaf on a low heat with the lid on for 10 mins, stirring occasionally, until soft and browning.
Combine cream cheese + canned tomatoes +
chopped white onions with BUSH»S Great Northern Chili Beans.
Not exact matches
1/2 cup dried chickpeas — soaked overnight 1 medium
onion — halved 3 - 4 garlic cloves — crushed
with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek,
white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems
chopped, leaves torn into bite - size pieces
This creamy smooth liver pâté easily comes together
with some
onions, a
chopped apple,
white pepper, fresh nutmeg, full - fat coconut milk, and coconut oil.
vegetable oil 1 large
white onion, roughly
chopped 1 medium red bell pepper, roughly
chopped 1 medium green bell pepper, roughly
chopped 2 serrano chiles,
chopped, seeds and ribs removed (optional) 1 cup beef broth 1 can diced tomatoes
with juice 1/2 tsp.
1/2 c
chopped onion -
white or red (You may saute these
with the mushrooms or sprinkle some raw
onion on top after they are grilled.
1)
Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute
chopped onions until softened but are still
white in colour 5) Add garlic and
chopped livers, frying livers until browned all over and cooked throughout 6) Add in
white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve
with crackers, garnishing
with chopped parsley
A Yocco's Hot Dog consists of a Hatfield brand hot dog, grilled well - done on a flat - top grill, in a soft steamed hotdog roll
with spicy brown mustard,
chopped white onions, and a shmear of Yocco's Chili Sauce.
Add in the
chopped white parts of the green
onion with a dash of salt.
1) 200g of butter 2) 2 medium
onions,
chopped 3) 2 cloves of garlic, roughly
chopped 4) 750g of beef livers, cut into small pieces (you can replace beef livers
with chicken or goose livers) 5) 1 tablespoon of
white wine (make sure its dry
white wine, not sweet or dessert wine) 6) 1 teaspoon of mustard powder 7) Salt & freshly ground black pepper to taste 8) Parsley to garnish (optional)
This stuffed mushrooms recipe uses
white button mushroom caps stuffed
with a mixture of cream cheese, garlic, parmesan cheese, cooked mushroom stems and
chopped green
onions.
It's $ 12
with hot tortillas and
chopped cilantro and sweet
white onion.
But the real kicker comes when you toss in
chopped green
onions and serve it
with baked
White Cheddar Nachos.
La Esperanza is known for its Mexican - style tacos, which come
with chopped sweet
white onion, cilantro and lime, and the tacos dorados ($ 8 to $ 8.50), which come rolled, fried, and stuffed.
For the patties: 2 lbs ground chicken breast 1 sweet
onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed
with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces
white American cheese, cubed 1 small can green chiles,
chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup
chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp
onion powder Preheat grill to medium heat.
6 pounds ripe tomatoes,
chopped 1 small purple
onion, peeled and
chopped 2 teaspoons dried Italian parsley 1 1/2 cups malt vinegar 1/2 cup plus 2 tablespoons packed brown sugar 3/4 teaspoon salt Dash of
white pepper 1/2 teaspoon habanero powder (or more to taste) 1 cinnamon stick, halved 1/2 whole nutmeg, tapped carefully
with a hammer to split 1/2 teaspoon mustard seeds 1 teaspoon fennel seeds
A simpler sauce is made
with a half a cup
white vinegar, two cloves of crushed garlic, and a small
onion finely
chopped.
ingredients TUNA NOODLE CASSEROLE
WITH POTATO CHIP TOPPING 1/4 cup salted butter (plus more for greasing dish) 1 medium yellow
onion (peeled, finely
chopped) 1 (8 - ounce) package sliced cremini mushrooms 3/4 teaspoon table salt 1/4 cup all - purpose flour 2 cups whole milk 1 cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in olive oil (drained and flaked) 2 tablespoons fresh flat - leaf parsley (plus more for garnish) 1/4 teaspoon black pepper 1 cup sharp
white Cheddar cheese (shredded) 1/2 cup salt and vinegar potato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (crumbled)
ingredients STUFFED TURKEY: 1 turkey breast half (skin - on, boned and butterflied) 1/4 cup olive oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (removed from casing) 4
onion (peeled, 1 diced, 3 thinly sliced) 2 ribs celery (thinly sliced) 1 pound shiitake mushrooms (thinly sliced) 1 cups bread crumbs (TK type not specified) 1 cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2 tablespoons rosemary leaves (finely
chopped) 2 tablespoons sage leaves (finely
chopped) 2 cups dry
white wine (divided) Kosher salt and freshly ground black pepper (to taste) FRISEE AND SHIITAKE SALAD
WITH BLOOD ORANGE: 4 blood oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4 cup olive oil 1/2 pound shiitake mushrooms (very thinly sliced) 2 heads frisee (cored) 1/2 cup parsley (
chopped) Kosher salt and freshly ground pepper (to taste)
Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large
onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain
white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed
with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons
chopped cilantro Juice of half a lemon, plus lemon wedges for garnish
Something like this - mash ripe avocados
with finely
chopped white onions, a minced garlic clove, a squeeze of lime juice, then salt to taste.
and the whole thing served
with a generous serving of Avocado Salsa, made
with chopped avocadoes & tomatoes, diced red
onion, maybe cilantro, hearty squeezes of lime or lemon, and plenty of salt and
white pepper.
I've been making this nonstop for the last couple of weeks: salad greens (not iceberg, ugh),
chopped red
onion, chunks of extra ripe mango, shredded carrots,
chopped avocado, sliced cucumbers and feta, drizzled
with a bit of a honey +
white wine vinegar
with the tiniest drop of sriracha and a healthy helping of black pepper.
Dark green tops from 2 leek,
chopped into 1/3 inch pieces (I steam the
white and light green parts to make Leeks
with Vinaigrette) 3 carrots, cut into small squares, 1/4 inch 1
onion chopped 1/2 bulb of fresh garlic, minced 4 medium organic potatoes
with the skin, cut into 1/2 inch cubes.
Foil Baked Fish
with Black Beans and Corn Ingredients 4 skinless
white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red
onion, minced 1/4 cup
chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
I used
white rice instead of brown, because it was what I had on hand... I also
chopped up and added 1/2 of a sweet potato, which I cooked
with the
onions at the beginning, and some tumeric and curry powder.
Savory Sweet Potato Pancakes (Adapted from Diane Sanfilippo's Sweet Potato Pancakes) Ingredients: 1/2 of big sweet potatoes (about 4 cups)-- peeled and finely shredded (I used my food procesorr
with shredding disc or you can shred them manually) 4 tsp coconut flour 1 tsp salt 1 tsp black pepper 1 Tbsp garlic powder 1/2 cup
chopped white onion Coconut oil 6 eggs
500g courgettes, grated (I prefer grated to diced in this recipe) 1 small red or
white onion, finely
chopped (if using) Zest of half a lemon 1 egg, lightly beaten 2 - 3 tablespoons of grated Parmesan 70g mozzarella diced 30g breadcrumbs (around 1 slice of bread
with crust) 20g ground almonds 1 tablespoon fresh parsley,
chopped 1 garlic clove, finely
chopped Sea Salt and Black Pepper to season
Risotto
with black squid ink was delicate — I was curious how Sandrino had managed to make such a light dish and he explained that it was cooked in a
white stock made
with fennel,
white onion, celery, cardamom and bay beaten
with mascarpone
chopped squid and black squid ink then dressed in a ricotta, mascarpone, Parmigiano and pecorino cream and garnished
with pan-fried squid and raw Ebi prawn.
2 medium - large
white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup
chopped onion (medium fine) 1/2 cup
chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine
with broth to heat) 1 cup coarsely
chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet
with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste
with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl
* 2 tablespoons olive oil * 1
onion, peeled and finely
chopped * 1 1/2 cups Arborio rice * pinch of sea salt and fresh pepper * 1/2 cup
white wine * 8 cups chicken stock * 1 cup roasted tomato halves (plus any herbs, garlic, etc. they were roasted
with) * 1 tablespoon butter * 1/4 cup grated Parmigiano - Reggiano
This tasty low - carb one pot chicken tomato recipe is so easy to prepare: cook the chicken breast
with the
chopped onion and garlic, then add the cherry tomatoes, when the chicken is
white add the half and half cream and tomato sauce.
Candied walnuts,
chopped grilled chicken, red
onion, apples, organic green fields
with a
white cranberry balsamic dressing.
Red Lentil Soup
with Sweet Potatoes and Kale 1 tablespoon olive oil 1 medium
white or yellow
onion,
chopped 2 cloves garlic, finely
chopped 5 cups water 1 cup red lentils, rinsed and drained 2 teaspoons sea salt 1 1/2 teaspoons ground coriander 1 1/2 teaspoons bittersweet paprika 3/4 teaspoon ground cumin 12 ounces fresh sweet potatoes, peeled and cubed (2 cups) 4 cups
chopped fresh kale leaves (stems removed) Freshly ground black pepper
Great description Dara, and a beautiful omelet I love making egg
white omelets
with chopped bell pepper,
onions and mushrooms
with some swiss or smoked gouda mmm!
Ingredients: 2 T butter 1 medium
onion 4 C homemade stock, chicken or vegetable 8 or 10
white button mushrooms 2 T long - grain
white rice 1 t salt, less if using canned stock 1 large bunch of sorrel leaves, (about 2 cups after prepped), rinsed and spun dry 1 C coarsely
chopped chives Freshly ground black pepper Garnish
with thinly sliced sorrel.
ingredients TURKEY CHILI
WITH KALE 2 tablespoons olive oil 1 pound ground turkey (50 % dark meat, 50 %
white meat) 1 yellow
onion (peeled, medium dice) 1 red bell pepper (top removed, seeded, medium dice) 2 tablespoons chili powder 2 teaspoons chipotle powder 2 teaspoons cumin 1 tablespoon fresh thyme (finely
chopped) 1 (28 - ounce) can crushed tomatoes 1 (15.5 - ounce) can kidney beans (drained, rinsed) 1 (15.5 - ounce) can black beans (drained, rinsed) 2 cups water 2 cups Lacinato kale (ribs removed, thinly sliced) Kosher salt and freshly ground black pepper (to taste) TOPPINGS: 1 cup sour cream (to serve, optional) cheddar cheese (shredded, to serve, optional) jalapenos (sliced, to serve, optional) scallions (sliced, to serve, optional) cilantro (leaves only, optional) tortilla chips (to serve, optional) rolls (toasted, to serve, optional)
Moroccan Bouillabaisse Makes 6 Servings Ingredients 8 plum tomatoes (about 2 1/4 lb), seeded and grated (skins removed at end) 1 large
onion, grated 3 garlic cloves,
chopped 4 cups fish stock 1 lb potatoes, peeled and cut into 1/2 inch cubes 1/4 teaspoon crumbled saffron threads (optional) 1 tbsp ground cumin 1/2 tbsp sweet paprika 1/2 tbsp ground ginger 1/2 preserved lemon, peel only, thinly sliced 1/4 cup
chopped flat - leaf parsley 1/4 cup
chopped cilantro 1 1/2 pounds large shrimp, peeled and deveined
with the tails on 2 tablespoons fresh lemon juice (about 1/2 lemon) 1 lb
white fish fillet (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and / or cod), cut into 1 1/2 inch fillets (about 5 pieces) 1/2 pound mussels, scrubbed * 1/2 pound cockles or small hard - shelled clams, scrubbed *
2 tablespoons virgin coconut oil 1 medium
white onion, finely
chopped 2 garlic cloves, minced 1 2-1/2 - inch piece ginger, peeled and minced 1 tablespoon medium curry powder 1/4 teaspoon crushed red pepper flakes 1/4 cup red lentils 1 - 14.5 ounce can crushed tomatoes 1/2 cup finely
chopped cilantro plus leases
with stems for serving 2-1/2 cups water 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 - 13.5 ounce can unsweetened coconut milk, shaken well Lime wedges for serving
top
with chopped, green
onions, and drizzle
with white truffle oil before serving.
ingredients CHICKEN SOUP: 2 pounds chicken thighs (boneless, skinless, cut into 1 - inch chunks) 2 tablespoons olive oil 1 cup cremini mushrooms (stems removed, thinly sliced) 1 yellow
onion (peeled, small dice) 1 leek (
white and light green parts only, root end removed, thinly sliced into rounds) 4 cloves garlic (peeled, smashed) 2 carrots (peeled, small dice) 1 cup
white wine 2 cups organic chicken stock 5 sprigs thyme (ties
with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley (roughly
chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (leaves only, roughly
chopped) 1 tablespoon fresh chives (roughly
chopped) 1/2 tablespoon thyme (leaves only, roughly
chopped) 4 tablespoons unsalted butter (cold, cut into cubes) 2/3 cup plain yogurt
Create a taco bar: Prepare two different mushroom - meat blends - maybe oyster mushrooms
with chicken, and crimini mushrooms
with pork - then set out bowls of sliced radishes,
chopped white onion, sliced avocado, store - bought salsa, crumbled queso fresco, and lime wedges.
Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely
chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along
with a finely
chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup
white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.
ingredients BRAISED CHICKEN THIGHS
WITH CARAMELIZED ONIONS AND EGG NOODLES 8 chicken thighs (bone in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to ta
WITH CARAMELIZED
ONIONS AND EGG NOODLES 8 chicken thighs (bone in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to
ONIONS AND EGG NOODLES 8 chicken thighs (bone in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow
onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to
onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry
white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied
with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to ta
with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly
chopped) Kosher salt and freshly ground black pepper (to taste)
In this soup recipe, I combine
chopped fennel
with onion, tomatoes, broccoli, kale and
white beans.
And no Saint Louisian worth his salt would miss out on the Frito pie, crunchy corn chips topped
with saucy baked beans, melted cheddar cheese,
chopped white onions and whatever kind of meat you please (which, let's be serious, is pulled pork).
1/2 head green cabbage, cut thinly in shreds or
chopped finely 2 small carrots or a handful of baby carrots, shredded or
chopped in a food processor 2 scallions or 1 to 2 Tblsp
onion,
chopped or minced (optional) 1/2 cup light mayonnaise 2 Tblsp sour cream 3 Tblsp cider vinegar (or
white vinegar) 2 - 4 teaspoons sugar pinch of salt and ground pepper to taste (I used 1/2 t salt and it was too salty, so start
with a pinch) 1/4 tsp celery seed or to taste (again, start small)
ingredients OVEN - BRAISED PORK
CHOPS WITH APPLES, ONIONS, AND DRIED CHERRIES 1/2 cup dried cherries 1/2 cup dry white wine 4 center - cut bone - in pork chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut into 6 wedges) 8 large fresh sage leaves 1/4 cup white wine vinegar 2 tablespoons honey 1 sprig rosemary (to gar
CHOPS WITH APPLES,
ONIONS, AND DRIED CHERRIES 1/2 cup dried cherries 1/2 cup dry white wine 4 center - cut bone - in pork chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut into 6 wedges) 8 large fresh sage leaves 1/4 cup white wine vinegar 2 tablespoons honey 1 sprig rosemary (to ga
ONIONS, AND DRIED CHERRIES 1/2 cup dried cherries 1/2 cup dry
white wine 4 center - cut bone - in pork
chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut into 6 wedges) 8 large fresh sage leaves 1/4 cup white wine vinegar 2 tablespoons honey 1 sprig rosemary (to gar
chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium
onions (each cut into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut into 6 wedges) 8 large fresh sage leaves 1/4 cup white wine vinegar 2 tablespoons honey 1 sprig rosemary (to ga
onions (each cut into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut into 6 wedges) 8 large fresh sage leaves 1/4 cup
white wine vinegar 2 tablespoons honey 1 sprig rosemary (to garnish)
FOR THE GUMBO FILLING: 1 tablespoon canola oil 1 tablespoon all purpose flour 1 half of a 14.5 - oz can of diced tomatoes
with juice 1 bay leaf 1 tablespoon canola oil 1/2
onion,
chopped into small pieces 1/2 red bell pepper,
chopped into small pieces 1 stalk celery,
chopped into small pieces 1 clove garlic, minced 1/4 teaspoon cayenne pepper salt and pepper to taste 2 tablespoons water or
white wine 1 boneless skinless chicken thigh cut into small pieces 1/2 cup smoked sausage like andouille 1/2 cup shelled and deveined shrimp, cut into small pieces 1/2 cup frozen or fresh okra, cut into small pieces 1 tablespoon Italian parsley,
chopped
6 tablespoons olive oil, divided 1 leek,
white and pale - green parts only, finely
chopped 1/2 small
white onion, finely
chopped 1 celery stalk, thinly slices 4 cups low sodium vegetable or chicken broth 2 small carrots, peeled and thinly sliced lengthwise
with a mandolin 1 cup shelled peas, fresh or frozen Kosher salt and black pepper 1/2 cup fregola, cavatelli, ditalini or other small pasta 1-1/2 cups flat - leaf parsley leaves 1/2 shallot, minced 1 garlic clove, minced Shaved Parmesan for serving