Cajun cuisine is all about bold, smoky, and spicy flavors, drawing inspiration from French, African, and Southern American foods. The hallmark of Cajun flavors is the seasoning—a mix of paprika, cayenne, garlic powder, onion powder, and herbs like thyme and oregano. This cajun orzo dish captures the essence of Cajun cooking, pairing the smoky heat of sausage and the delicate sweetness of shrimp with creamy, cheesy pasta. The result is a well-balanced dish that’s comforting and full of flavor.
One Pot Cajun Orzo ready in 40 Minutes!
One-pot meals are a game-changer for busy weeknights or when you just don’t feel like facing a pile of dishes. This Cajun orzo dish keeps cleanup to a minimum, letting you focus on enjoying your meal rather than dreading the aftermath. Everything comes together in one pot, with each step building on the last to create layers of flavor.
Easy Orzo Substitutions
If you're not a seafood person and prefer chicken, this orzo recipe adapts beautifully. Diced chicken breast or thighs can be cooked in the same pot after sautéing the sausage. Be sure to cook the chicken thoroughly before proceeding with the rest of the steps to ensure it’s juicy and well-seasoned. The chicken will add a hearty, tender element to the dish while maintaining the flavors of the original recipe. For added vegetables, toss in some diced bell peppers or a handful of spinach, which will complement the Cajun flavors and boost the nutritional value. Additionally, you can substitute chicken broth with beef or chicken bone broth to introduce an extra dose of protein and richness.
How to cook perfect orzo every time
Cooking orzo to perfection requires a few tricks. First, toast the orzo lightly in the pan with a bit of oil before adding liquid. This step enhances its nutty flavor and helps prevent sticking. Next, use a generous amount of chicken broth, stirring frequently to ensure the orzo cooks evenly and doesn’t stick to the bottom. Be mindful of the cooking time; orzo can quickly go from perfectly al dente to overcooked. Once the orzo absorbs most of the liquid, it’s ready to be finished with cream and cheese for that creamy consistency.
This Cajun orzo with shrimp and sausage is the perfect way to enjoy the bold flavors of the South in a quick, satisfying meal. It’s hearty enough to serve on its own, but you could pair it with a simple green salad. Whether you’re a Cajun food enthusiast or trying it for the first time, this dish is sure to leave you with a newfound appreciation for one-pot meals and the vibrant world of Cajun cooking.
Interested in more recipes like this
Looking for more Cajun flavors? Try New Orleans Cajun Butter Shrimp.
Grilled Corn always compliments a southern inspired meal! Try Grilled Corn with Herbed Chili Butter
Other Cozy Orzo Options: Creamy Rosemary Orzo with Shrimp.
Cajun Orzo
Difficulty: Easy4
servings15
minutes35
minutesIngredients
1 ½ Cups Orzo
4 Cups Chicken Broth
1 Lb Shrimp
2-3 Links Spicy Sausage
1 Yellow Onion, Diced
4 Cloves Garlic, Minced
Shredded Kale (optional)
⅓ Cup Half and Half, Heavy Cream, or Coconut Milk
½ Cup Shredded Parmesan
½ Tsp Garlic Powder
½ Tsp Paprika
¼ Tsp Chili Powder
¼ Tsp Black Pepper
¼ Tsp Dried Oregano
Directions
- Cut the sausage into bite size pieces. Add to a large pot or dutch oven and cook over medium heat until slightly crispy. Remove from heat. Leave the oil rendered from the sausage in the pot.
- Add shrimp to the same pot or dutch oven. Cook for 1 minute on both sides until the shrimp is cooked through and opaque. Remove from heat.
- Add diced onion to the same pot. Sauté until translucent, roughly 8 minutes. Add garlic and cook for one more minute.
- Add the orzo and let it toast for 2 minutes. Then add the chicken broth and spices. Cover and cook for 8 minutes until the orzo is al dente. Add Kale.
- Stir in cream or coconut milk and parmesan until everything is well combined and creamy.
- Add the spicy sausage and shrimp back in. Serve and enjoy!
Notes
- Heavy cream, half and half, or coconut milk for a lighter, vegan alternative all work great in this recipe.
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