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With creamy orzo, rooster, cajun seasoning, and andouille sausage. SUPER EASY + may be made in solely ONE POT!
Cajun spiced rooster, creamy, silky buttery orzo swimming with andouille sausage and the holy trinity (candy onion, bell pepper, and celery), all combined in a single pot. It by no means disappoints, regardless of what number of occasions you make this through the week.
Fairly certain we’ve made this thrice already within the final 10 days as a result of we’re by no means fortunate sufficient to be graced with leftovers.
It’s saucy, it’s creamy, and it’s full of protein – it has all the pieces you could possibly presumably want. Sides/principal/veggies multi function. Want some no knead bread for dipping/scooping? No worries, we acquired you coated proper right here.
One Pot Cajun Rooster and Orzo: Continuously Requested Questions
Sure, rooster breasts can completely be used right here however rooster thighs have extra darkish meat and a better fats content material which can yield juicier, extra flavorful rooster.
We used McCormick model that’s decrease in sodium, however Cajun seasoning manufacturers can fluctuate in saltiness/sodium so we advocate skipping the added salt (or including to style) if what you’ve got readily available is on the saltier facet.
- 1 ½ kilos boneless, skinless rooster thighs
- 2 ¼ teaspoons Cajun seasoning, divided
- Kosher salt and freshly floor black pepper, to style
- 1 ½ tablespoons unsalted butter
- 1 cup diced andouille sausage
- 1 medium candy onion
- 1 inexperienced bell pepper, diced
- 1 rib celery, diced
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 ½ cups rooster inventory
- 1 (15-ounce) can diced tomatoes
- 1 cup orzo pasta
- 2 inexperienced onions, thinly sliced
- 2 tablespoons chopped recent parsley leaves
Forestall your display from going darkish
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Season rooster with 1 1/4 teaspoons Cajun seasoning, 3/4 teaspoon salt and 1/2 teaspoon pepper.
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Soften butter in a Dutch oven over medium warmth. Working in batches, add rooster to the Dutch oven in a single layer and prepare dinner till golden brown and cooked by, reaching an inner temperature of 165 levels F, about 4-5 minutes per facet; put aside.
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Add sausage, onion, bell pepper and celery, and prepare dinner, stirring often, till tender, about 5-7 minutes.
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Stir in tomato paste, garlic and remaining 1 teaspoon Cajun seasoning till aromatic, about 1 minute.
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Whisk in flour till flippantly browned, about 1 minute.
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Stir in rooster inventory and diced tomatoes, scraping any browned bits from the underside of the Dutch oven. Stir in orzo; season with salt and pepper, to style.
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Convey to a boil; scale back warmth and simmer, stirring often, till pasta is cooked by, about 6 minutes. Return rooster to the Dutch oven.
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Serve instantly, garnished with inexperienced onions and parsley, if desired.