Orzo Cajun Jambalaya
Orzo Cajun Jambalaya is a fun twist on the classic Louisiana dish, combining the bold flavors of jambalaya with the unique texture of orzo pasta. This hearty, one-pan meal is packed with Andouille sausage, tender chicken thighs, and fresh vegetables, all seasoned with Cajun spices for a bit of Southern heat. Perfect for busy weeknights or when you’re craving a comforting meal with a spicy kick, this dish is easy to make and bursting with flavor.
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The orzo pasta absorbs all the rich flavors as it cooks, creating a creamy, risotto-like texture that’s irresistible. Add this dish to your rotation for a deliciously filling meal that’s sure to satisfy.
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Why You’ll Love Orzo Cajun Jambalaya
- Bold and Spicy Flavors: Loaded with Cajun seasoning, Andouille sausage, and a touch of heat.
- Comforting and Satisfying: The creamy, risotto-like texture of orzo makes it a cozy, filling meal.
- One-Pan Wonder: Minimal cleanup since everything cooks in one pan.
- Perfect for Sharing: Great for family dinners or gatherings.
- Easily Customizable: Adjust the spice level or add extra veggies to make it your own.
What You Need to Make Orzo Cajun Jambalaya
For ingredient quantities, see the recipe card below.
- Protein: Andouille sausage and chicken thighs for a classic jambalaya taste.
- Veggies: Red onion and bell pepper for sweetness and color.
- Orzo Pasta: Absorbs flavors well and adds a creamy texture.
- Seasonings: Cajun seasoning, garlic powder, salt, pepper, Badia Complete, and Magic Poultry seasoning for an authentic flavor profile.
- Broth and Tomato Paste: Chicken broth and a touch of tomato paste for depth and richness.
How to Make Orzo Cajun Jambalaya
1
Cook the Chicken
In a large pan, add olive oil and cook the chicken with Cajun seasoning, garlic powder, salt, and other spices until almost fully cooked.
2
Add the Sausage and Veggies
Add sliced Andouille sausage, cooking until browned. Then add diced onion, bell pepper, and tomato paste, cooking until softened.
3
Cook the Orzo
Pour in half of the chicken broth and bring to a boil. Add the orzo and let cook, stirring frequently. After 6 minutes, add the remaining broth and parsley, cooking until the orzo is tender and absorbs the liquid.
4
Serve
Serve hot, garnished with extra parsley if desired. Enjoy as a hearty main dish with a bit of Southern flair!
Commonly Asked Questions
Can I make this dish spicier?
Yes! Add more Cajun seasoning or a pinch of cayenne pepper for extra heat.
What other vegetables can I add?
Feel free to add diced tomatoes, celery, or green onions for added flavor and texture.
Can I use a different pasta?
You can substitute with small pasta shapes like ditalini or mini shells, but cooking times may vary.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of chicken broth to maintain the creamy texture.
Orzo Cajun Jambalaya
Ingredients
- 2 links Andouille sausage sliced
- 4 chicken thighs cut into bite-sized pieces
- ½ red onion diced
- 1 bell pepper diced
- 1 lb orzo pasta
- 2 16.9 oz containers chicken broth
- 1 tablespoon tomato paste
- Olive oil for cooking
- Cajun seasoning to taste
- Garlic powder to taste
- Salt and pepper to taste
- Badia Complete seasoning to taste
- Magic Poultry seasoning to taste
- Fresh parsley chopped (optional, for garnish)
Instructions
- In a large skillet or pan, add a drizzle of olive oil and the chicken pieces. Season with Cajun seasoning, garlic powder, salt, pepper, Badia Complete seasoning, and Magic Poultry seasoning. Cook until the chicken is about 90% cooked through.
- Add the Andouille sausage to the pan with the chicken and cook for another 5-7 minutes until the sausage is browned and coated in seasonings. Add the diced red onion, bell pepper, and tomato paste, cooking until the vegetables are soft.
- Pour in half of the chicken broth and bring to a boil. Add the orzo pasta, stirring well, and let cook on medium heat. Cook for about 6 minutes, then add the chopped parsley and the remaining chicken broth. Continue cooking for another 6 minutes, or until the liquid is absorbed and the orzo is al dente. Be sure to stir frequently to prevent the pasta from sticking.
- Serve hot, garnished with additional parsley if desired.
