Easy Cajun Dirty Orzo: A Flavorful One-Pan Delight

A vibrant and budget-friendly Cajun Dirty Orzo recipe perfect for busy weeknights.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: Cajun

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cooking Base

2 tbsp Butter Adds richness and helps sauté vegetables.
1 tbsp Olive Oil Prevents sticking and enhances flavor.
2 shallots Shallots Provides sweetness and depth of flavor.
2 pcs Green Bell Peppers Adds crunch and fresh, sweet flavor.
3 cloves Garlic Contributes aromatic and pungent notes.
1 tbsp Cajun Seasoning Imparts smoky, spicy flavor; adjust based on spice preference.
1 tsp Celery Salt Enhances the dish’s savory profile.
1 tsp Garlic & Herb Seasoning Adds extra depth; use preferred seasoning.
2 tsp Dried Parsley For flavor and garnishing.
0.5 tsp Salt Enhances overall flavor; adjust according to taste.

For the Main Dish

1 lb Ground Beef Adds protein and heartiness; can substitute with ground turkey or sausage.
1.5 cups Orzo Pasta Main carbohydrate, absorbs flavors beautifully.
2 tbsp Tomato Purée Provides richness and color.
3.33 cups Beef Broth Cooking liquid that enhances flavor; can use low sodium.

For Serving

3 tbsp Cheddar Cheese Grated, adds creaminess and richness.
Red Jalapeño Sliced, for serving, optional.
Fresh Thyme For serving, aromatic garnish.

Equipment

non-stick deep chef pan

Method

Preparation Steps

In a non-stick, deep chef pan, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-low heat.
Add 2 finely diced shallots and 2 finely diced green bell peppers. Sauté for about 5 minutes until tender.
Stir in 3 minced garlic cloves, 1 tablespoon of Cajun seasoning, 1 teaspoon of celery salt, 1 teaspoon of garlic & herb seasoning, and 2 teaspoons of dried parsley. Cook for an additional minute.
Increase the heat slightly to medium, then add 1 pound of lean ground beef. Cook for about 5-7 minutes until evenly browned.
Add 1.5 cups of orzo pasta to the pan and toast lightly by stirring for about 2-3 minutes.
Mix in 2 tablespoons of tomato purée and pour in 3 and ⅓ cups of beef broth. Bring to a boil.
Lower the heat to medium-low, cover the pan, and let it simmer for 15-20 minutes, stirring occasionally.
Remove from heat and gently fold in 3 tablespoons of grated cheddar cheese until melted.
Serve in bowls, garnishing with fresh thyme and optional slices of red jalapeño.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 600IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

This dish is perfect for meal prep! Store leftovers in an airtight container and reheat with a splash of broth.

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