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.

A skillet of cooked orzo mixed with diced sausage, green bell peppers, and seasonings is transformed into a flavorful Cajun creation, stirred with a wooden spoon for an easy twist on classic jambalaya.

A Quick Look At The Recipe

Recipe Name: Orzo Cajun Jambalaya
Main Ingredients: links Andouille sausage, chicken thighs, red onion, bell pepper, orzo pasta, containers chicken broth, tomato paste, Olive oil
Why You'll Love It: This Orzo Cajun Jambalaya combines classic jambalaya flavors with creamy orzo pasta, Andouille sausage, and Cajun spices. Perfect for a comforting, one-pan meal!

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

This Orzo Cajun Jambalaya combines classic jambalaya flavors with creamy orzo pasta, Andouille sausage, and Cajun spices. Perfect for a comforting, one-pan meal!

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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.