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.
