One-Pan Creamy Jambalaya Orzo

Steps

1. 1

   Place the bite-sized chicken thigh pieces in a bowl. Season with 2 tsp Creole seasoning, 2 tsp smoked paprika, 1 tsp oregano, 1 tsp onion powder, 1 tsp garlic powder, and ½ tsp black pepper. Toss to coat evenly.

2. 2

   Heat a large skillet over medium-high heat. Add the sliced andouille sausage and brown for 3–4 minutes until it has a nice char. Remove the sausage from the skillet and set aside.

   Start 4-minute timer
3. 3

   In the same skillet (adding a little olive oil if needed), sear the seasoned chicken pieces until browned on all sides. Remove the chicken and set aside.

4. 4

   Add the diced onion, red bell pepper, and celery to the skillet. Sauté until the vegetables have softened, about 4–5 minutes.

   Start 5-minute timer
5. 5

   Stir in the tomato paste and cook for 1–2 minutes, allowing it to caramelize slightly.

   Start 2-minute timer
6. 6

   Add the minced garlic and cook for about 30 seconds until fragrant.

   Start 30-second timer
7. 7

   Add the orzo to the skillet and season with 1 tsp adobo seasoning, 2 tsp smoked paprika, and 2 tsp Creole seasoning. Toast the orzo for 1–2 minutes, stirring frequently.

   Start 2-minute timer
8. 8

   Pour in the Worcestershire sauce, chicken broth, heavy cream, and drained fire-roasted tomatoes. Season with 2 tsp onion powder, 1 tsp garlic powder, ¼ tsp cayenne pepper, the fresh thyme sprigs, and bay leaves.

9. 9

   Return the browned chicken and sausage to the skillet. Stir to combine all ingredients and bring the mixture to a gentle simmer.

10. 10

    Cover the skillet and cook, stirring occasionally to prevent sticking, until the orzo is tender and most of the liquid has been absorbed, about 10–12 minutes.

    Start 12-minute timer
11. 11

    Stir in the 2 tbsp of butter until completely melted and incorporated into the sauce.

12. 12

    Remove the thyme sprigs and bay leaves before serving.