Crawfish Orzo

• 1 pound orzo
• 1 1/2 cups unsalted butter
• 3 bunches green onion bottoms
• 1 medium yellow onion, finely chopped
• 2 green bell pepper, chopped
• 2 tablespoons minced garlic
• 1/4 cup hot chow chow
• 1 tablespoon plus 1 teaspoon cajun seasoning
• 1 tablespoon plus 1 teaspoon red Tabasco
• 1 tablespoon plus 1 teaspoon Jalapeno Tabasco
• 1/4 cup chopped fresh parsley
• 4 pounds peeled crawfish tails
• 1 pint half & half
• 8 ounces shredded Velveeta
• 8 ounces shredded Monterey Jack cheese
• 1/4 cup flour
• 3/4 cup green onion tops
• Parmesan cheese

1. Finely chop the green onions, yellow onion and bell pepper. Saute the green onion bottoms, onion, bell pepper, garlic and chow chow in the butter about 10 minutes. Add the Cajun seasoning, red & green pepper sauces, parsley & crawfish tails. Cover and simmer for 15 minutes.
2. Start warming the water (with kosher salt) for the orzo.
3. Add the half & half, Velveeta and Monterey Jack and cook stirring constantly until cheese is melted. Remove about a cup the sauce from the pot and put it in a bowl. Add flour to the sauce you removed and mix well. Return the flour/sauce mixture and add the green onion tops to the rest of the sauce and cook down to thicken.
4. At this point, cook the orzo as directed on the package, drain and add the orzo to the crawfish mixture. Cook 5 more minutes on the stove top and then transfer to at least a 3 quart casserole sprayed with Pam.
5. Cover the top with shredded parmesan.
6. Cook about 30 - 40 minutes at 350.

orzo, unsalted butter, green onion, yellow onion, green bell pepper, garlic, chow, cajun seasoning, red tabasco, parsley, crawfish tails, cheese, flour, green onion, parmesan cheese

Taken from food52.com/recipes/77985-crawfish-orzo (may not work)