Welcome to the world of Cajun Orzo, a dish that brings the bold, spicy flavors of Louisiana right to your dinner table. This one-pot wonder combines tender orzo pasta with the “holy trinity” of Cajun cooking—bell peppers, onions, and celery—all simmered in a creamy, spice-infused sauce that will have everyone asking for seconds.
Perfect for busy weeknights yet impressive enough for weekend gatherings, this Cajun Orzo strikes that beautiful balance between comfort food and culinary adventure. The rich, smoky flavors develop in just about 45 minutes, making this a practical yet extraordinary addition to your recipe collection.
Why You’ll Love This
- One-pot meal means minimal cleanup and maximum flavor development
- Creamy, spicy comfort food that satisfies without being too heavy
- Versatile recipe that works with chicken, shrimp, sausage, or as a vegetarian main
- Ready in about 45 minutes, perfect for weeknight dinners
- Leftovers taste even better the next day as flavors continue to meld
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 2 shallots or 1 onion, finely diced
- 2 green bell peppers, finely diced
- 3 garlic cloves, minced
- 1 lb (500g) lean ground beef
- 1 tbsp Cajun seasoning
- 1 tsp celery salt
- 1 tsp garlic & herb seasoning or garlic powder
- 2 tsp dried parsley
- ½ tsp salt
- 1½ cups (300g) orzo pasta
- 2 tbsp tomato purée (concentrated tomato paste)
- 3⅓ cups (800ml) beef broth
- 3 tbsp grated cheddar cheese, plus extra for serving
- 1 red jalapeño, sliced (optional)
- Fresh thyme, for garnish
Instructions
- Heat butter and oil in a chef pan. Add diced shallots and peppers, cooking over medium-low heat for 5 minutes until softened
- Stir in minced garlic and all seasonings until fragrant
- Increase heat, add ground beef, breaking it up while browning. Add orzo and stir until beef is browned and pasta starts toasting
- Mix in tomato paste, then pour in beef broth. Bring to a boil, then reduce to simmer
- Cook for 15-20 minutes, stirring occasionally, until orzo is tender and liquid is absorbed
- Turn off heat, stir in cheese until melted. Taste and adjust seasoning if needed
- Garnish with fresh thyme, extra cheese, and sliced jalapeños if desired
Tips & Variations
- For a seafood version, add 1 pound of peeled shrimp during the last 5 minutes of cooking
- Make it vegetarian by omitting the sausage and using vegetable broth instead of chicken broth
- Control the heat level by adjusting the amount of Cajun seasoning
- For a lighter version, substitute half-and-half or whole milk for the heavy cream
- Add a handful of baby spinach at the end for extra color and nutrition
- For extra richness, stir in 1/2 cup of grated Parmesan cheese before serving
Serving Suggestions
Serve this Cajun Orzo with a simple side salad dressed with lemon vinaigrette to balance the rich, spicy flavors. A piece of crusty garlic bread is perfect for sopping up any remaining sauce.
For a true New Orleans experience, pair with a cold beer or a classic Hurricane cocktail. If you’re serving this for a special occasion, consider starting with a small cup of gumbo or a few boiled crawfish as an appetizer.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- When reheating, add a splash of broth or water as the orzo will continue to absorb liquid
- The dish is ready when the orzo is tender but still has a slight bite (al dente)
- For meal prep, chop all vegetables ahead of time and store in the refrigerator
FAQs
Can I make this dish ahead of time?
Yes, though orzo tends to absorb liquid as it sits. Prepare up to a day ahead but add an extra 1/4 cup of broth when reheating to maintain the creamy texture.
Is this dish very spicy?
With 2 tablespoons of Cajun seasoning, it has a medium heat level. Adjust down to 1 tablespoon for a milder version or up to 3 tablespoons if you love heat.
Can I freeze Cajun Orzo?
While possible, the texture of the pasta and cream sauce may change upon thawing. It’s best enjoyed fresh or refrigerated for 2-3 days.
What can I substitute for orzo?
Small pasta shapes like ditalini or small shells work well. For a grain alternative, try arborio rice, though cooking time will increase by about 10 minutes.
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