Name: Orzo Jambalaya
Total time: 1 h
Ingredients: 1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed; 1 teaspoon table salt, divided; 1/2 teaspoon pepper; 1 tablespoon extra-virgin olive oil; 12 ounces andouille sausage, sliced 1/4 inch thick; 1 onion, chopped; 1 green bell pepper, stemmed, seeded, and chopped; 6 garlic cloves, minced; 2 tablespoons tomato paste; 1 teaspoon dried thyme; 1 teaspoon Tony Chachere's Original Creole Seasoning; 11/2 cups orzo; 4 cups chicken broth; 1 cup canned diced tomatoes; 1/4 cup heavy cream; 1 ounce Parmesan cheese, grated (1/2 cup); 2 scallions, sliced thin

Orzo Jambalaya

By Vallery Lomas

Published on May 21, 2026

Time

1 hour

Yield

Serves 4 to 6

Ingredients

1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed 1 teaspoon table salt, divided½ teaspoon pepper 1 tablespoon extra-virgin olive oil 12 ounces andouille sausage, sliced ¼ inch thick1 onion, chopped1 green bell pepper, stemmed, seeded, and chopped6 garlic cloves, minced2 tablespoons tomato paste 1 teaspoon dried thyme 1 teaspoon Tony Chachere's Original Creole Seasoning 1½ cups orzo 4 cups chicken broth 1 cup canned diced tomatoes ¼ cup heavy cream 1 ounce Parmesan cheese, grated (½ cup)2 scallions, sliced thin

Before You Begin

We like the flavor of Tony Chachere’s Original Creole Seasoning, but feel free to use any Louisiana (Cajun or Creole) seasoning blend.

Instructions

Pat 1 pound shrimp, peeled, deveined, and tails removed, dry with paper towels and sprinkle all over with ½ teaspoon table salt and ½ teaspoon pepper. Heat 1 tablespoon extra-virgin olive oil in large Dutch oven over medium-high heat until shimmering. Add 12 ounces andouille sausage, sliced ¼ inch thick, and cook until crisp and brown, about 5 minutes. Using slotted spoon, transfer sausage to paper towel–lined plate.

Add shrimp to fat remaining in pot and cook until browned and cooked through, about 2 minutes per side. Using slotted spoon, transfer shrimp to plate with the sausage.

Add 1 chopped onion, 1 chopped green bell pepper, and remaining ½ teaspoon salt to fat remaining in pot. Cook, stirring, until softened, about 5 minutes.

Stir in 6 minced garlic cloves, 2 tablespoons tomato paste, 1 teaspoon dried thyme, and 1 teaspoon Tony Chachere’s Original Creole Seasoning. Cook until fragrant and tomato paste caramelizes, 1 to 2 minutes. Add 1½ cups orzo, stirring to coat evenly.

Pour in 4 cups chicken broth, scraping up browned bits. Add 1 cup canned diced tomatoes and their liquid, bring to boil, then reduce heat to simmer. Cook, stirring often, until orzo is al dente and liquid has thickened, about 15 minutes.

Stir in ¼ cup heavy cream, sausage, and shrimp and cook until warmed through, 1 to 2 minutes. Off heat, stir in ½ cup grated Parmesan. Serve, garnishing with 2 thinly sliced scallions.