Ingredients
Method
- Heat the olive oil and butter in a large skillet or saucepan over medium heat. Once melted, add the diced onion, tomato, and green bell pepper. Cook for 4–5 minutes, stirring occasionally, until the vegetables are softened and fragrant.1 tablespoon olive oil, 1 tablespoon butter, ½ onion , 1 roma tomato, ½ green bell pepper
- Add the garlic, Cajun seasoning, thyme, and paprika. Stir and cook for about 30 seconds, just until the spices are fragrant.3 cloves of garlic, 1 teaspoon Cajun seasoning, ¼ teaspoon thyme, ¼ teaspoon paprika
- Stir in the tomato paste and cook for 1 minute to deepen the flavor. Add the orzo and stir to coat it evenly in the butter and spice mixture.1 teaspoon tomato paste, 1 cup orzo
- Pour in the chicken broth and bring the mixture to a gentle simmer. Reduce heat to medium-low and cook, stirring occasionally, for 10–12 minutes, or until the orzo is tender and most of the liquid has been absorbed.2 ½ cups chicken broth
- Stir in the cream and freshly grated Parmesan, starting with ¼ cup and adding more as desired. Cook for 1–2 minutes, until creamy and smooth.2 tablespoon cream, ¼ to ½ cup Freshly grated parmesan cheese
- Taste and season with salt as needed. Serve warm with extra Parmesan on top, if desired.Add salt to taste
Nutrition
Notes
Serves 4 as a side dish, 2 as a main course.
Serve with Cajun salmon bites on the side!
Tips:
- Stir occasionally, not constantly. You want the orzo to cook evenly without sticking, but over-stirring can make it too thick too quickly. A gentle stir every couple of minutes is perfect.
- Adjust the creaminess to your liking! Start with a smaller amount of cream and Parmesan, then add more as needed. This lets you control how rich and saucy your Cajun orzo turns out.
- Season at the end. Since Cajun seasoning and Parmesan both contain salt, it’s best to taste before adding extra. This keeps everything balanced!
- Don’t overcook the orzo. Personally, I like my orzo to be slightly al dente and I like a little bit of moisture so it is slightly saucy. Keep an eye on the orzo so you don’t overcook it. If the liquid is absorbing too quickly, you can add a little extra broth!