Ingredients
Scale
- 1 lb (450 g) shrimp, peeled and deveined
- 1 lb (450 g) smoked sausage (such as Andouille), sliced
- 1 cup orzo pasta
- 1 medium onion, diced
- 1 bell pepper (red or green), diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (with juices)
- 4 cups chicken broth
- 2 tablespoons Cajun seasoning (adjust to taste)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 green onions, chopped (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
Prepare the Ingredients:
- Dice the onion and bell pepper, and mince the garlic.
- Toss the shrimp with a little Cajun seasoning, salt, and pepper. Set aside.
Cook the Sausage:
- Heat olive oil in a large skillet or pot over medium heat.
- Add sliced sausage and cook for 5-7 minutes until browned and heated through. Remove and set aside.
Sauté the Vegetables:
- In the same skillet, add diced onion and bell pepper. Sauté for 3-4 minutes until softened.
- Stir in minced garlic and cook for an additional 1 minute until fragrant.
Combine Ingredients:
- Stir in orzo, diced tomatoes with juices, chicken broth, and remaining Cajun seasoning. Bring to a boil.
- Add the cooked sausage back to the skillet.
Cook the Orzo:
- Reduce heat to low, cover, and simmer for 10-12 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
- Fold in the seasoned shrimp and cook for 3-5 minutes, until shrimp are pink and cooked through.
Serve:
- Taste and adjust seasoning with salt and pepper if needed.
- Serve hot, garnished with chopped green onions and fresh parsley.
- Prep Time: 10
- Cook Time: 20