One-Pan Creamy Jambalaya Orzo

Ingredients

• 6 boneless, skinless chicken thighs (cut into bite-sized pieces)
• 2 tsp Creole seasoning (for chicken seasoning)
• 2 tsp smoked paprika (for chicken seasoning)
• 1 tsp oregano (dried)
• 1 tsp onion powder (for chicken seasoning)
• 1 tsp garlic powder (for chicken seasoning)
• 0.5 tsp black pepper
• 1 andouille sausage (sliced)
• 1 large onion (diced)
• 1 red bell pepper (diced)
• 1 stalk celery (diced)
• 1 tbsp tomato paste
• 5 cloves garlic (minced)
• 2 cups orzo
• 1 tsp adobo seasoning
• 2 tsp smoked paprika (for orzo seasoning)
• 2 tsp Creole seasoning (for orzo seasoning)
• 2 tbsp Worcestershire sauce
• 3.5 cups chicken broth
• 0.5 cup heavy cream
• 14.5 oz fire-roasted diced tomatoes (1 can, drained)
• 2 tsp onion powder (for liquid seasoning)
• 1 tsp garlic powder (for liquid seasoning)
• 0.25 tsp cayenne pepper
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 tbsp butter

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.

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.

5. 5

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

6. 6

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

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.

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.

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.

Notes

Orzo is a great substitute for rice in this dish as it absorbs the flavors well without becoming as soggy as rice can during the cooking process. Ensure the tomatoes are well-drained to maintain the proper liquid ratio for the orzo.

Nutrition per serving

• main
• one-pan
• jambalaya
• orzo
• chicken
• sausage
• weeknight dinner
• easy recipe