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Cajun Dirty Orzo

Savory Cajun Dirty Orzo: A Cozy One-Pan Delight

Cajun Dirty Orzo is a flavorful one-pan meal perfect for busy weeknights, combining Cajun spices, tender orzo, and ground beef.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Butter For sautéing and rich flavor; substitute with margarine or olive oil for a dairy-free option.
  • 1 tablespoon Olive Oil Used for sautéing, adds richness; can be replaced with any cooking oil.
  • 1 medium Shallot Adds sweetness and depth; substitute with yellow onion if needed.
  • 1 medium Green Bell Pepper Provides texture and flavor; switch to red or yellow peppers for a sweeter taste.
  • 3 cloves Garlic Adds aromatic flavor; garlic powder can be used as an alternative.
For the Seasoning
  • 1 tablespoon Cajun Seasoning The main spice blend for flavor.
  • 0.5 teaspoon Celery Salt Enhances savory notes; regular salt can substitute.
  • 1 teaspoon Garlic & Herb Seasoning Provides additional seasoning; can be omitted or adjusted.
  • 1 tablespoon Dried Parsley Adds color and a hint of freshness; fresh parsley can be used.
  • to taste Salt Essential for seasoning; adjust based on broth sodium levels.
For the Main Ingredients
  • 1 pound Ground Beef Hearty base of the dish; can be substituted with ground turkey or sausage.
  • 1 cup Orzo Pasta The main carbohydrate source; substitute with another small pasta if necessary.
  • 1 can Tomato Purée Adds acidity and flavor depth; can replace with diced tomatoes or tomato sauce.
  • 2 cups Beef Broth Liquid for cooking orzo and infusing flavors; use vegetable broth for a lighter option.
  • 1 cup Cheddar Cheese Adds creaminess and richness; can substitute with mozzarella or omit.
  • 1 medium Red Jalapeño For garnish and added heat; optional.
  • to taste Fresh Thyme Optional garnish for flavor; can be replaced with dried thyme.

Equipment

  • deep non-stick pan

Method
 

Step-by-Step Instructions
  1. In a deep non-stick pan, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-low heat. Once melted, add 1 diced shallot and 1 chopped green bell pepper. Sauté these for about 5 minutes until softened and the shallot turns translucent.
  2. Stir in 3 minced garlic cloves along with 1 tablespoon of Cajun seasoning, ½ teaspoon celery salt, 1 teaspoon garlic & herb seasoning, and 1 tablespoon of dried parsley. Mix for about 1 minute until fragrant.
  3. Increase the heat slightly to medium and add 1 pound of ground beef, breaking it apart. Cook for about 5-7 minutes until browned.
  4. Add 1 cup of orzo pasta to the pan and stir to combine, letting it toast for about 2-3 minutes.
  5. Pour in 1 can of tomato purée and 2 cups of beef broth, stirring to mix well. Bring to a boil over medium-high heat.
  6. Reduce the heat to low, cover the pan, and let it simmer for about 15-20 minutes until the orzo absorbs most of the liquid.
  7. Turn off the heat and sprinkle in 1 cup of grated cheddar cheese, stirring until melted into the orzo.
  8. Serve hot, garnished with fresh thyme and optional slices of red jalapeño.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 70mgSodium: 600mgPotassium: 650mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 40mgCalcium: 20mgIron: 15mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. This recipe is not ideal for freezing due to texture changes, but can be frozen for up to 2 months.

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