Can I make Cajun Dirty Orzo ahead of time?

Yes! It reheats really well. Store it in an airtight container in the fridge for up to 3–4 days . When reheating, add a splash of broth or water to loosen it up since orzo keeps soaking up liquid.

You can, but the texture may soften a bit because pasta continues to change after freezing. If you do freeze it, thaw overnight and reheat gently with a little broth.

What can I use instead of ground beef?

Ground turkey, chicken, or even sausage works great. (If you go with sausage, taste before adding extra salt because it’s usually already seasoned.)

I don’t have shallots—what now?

Totally fine. Use one onion , finely diced. Dinner will still be delicious, and no one will call the shallot police.

How do I keep the orzo from sticking?

Stir occasionally while it simmers, and keep the heat on a gentle simmer, not a fierce boil. If it thickens too quickly, add a small splash of broth.

Cajun Dirty Orzo: A Comforting, Powerful 30-Minute Win

Description

Cajun Dirty Orzo is a bold, cheesy one-pan dinner made with seasoned ground beef, tender orzo, bell peppers, and melty cheddar. Packed with Cajun flavor and ready in about 35 minutes, this cozy skillet meal is perfect for busy weeknights when you want something hearty and satisfying without a pile of dishes.

Ingredients

Scale

1 tbsp butter
1 tbsp olive oil
2 shallots, finely diced (or 1 small onion)
2 green bell peppers, finely diced
3 garlic cloves, minced
1 tbsp Cajun seasoning
1 tsp celery salt
1 tsp garlic & herb seasoning (or garlic powder)
2 tsp dried parsley
½ tsp salt (adjust to taste)
1 lb (500g) lean ground beef
1 ½ cups (300g) orzo pasta
2 tbsp tomato purée (concentrated tomato paste)
3 ⅓ cups (800ml) beef broth or stock
3 tbsp grated cheddar cheese (plus extra for serving)
1 red jalapeño, sliced (optional)
Fresh thyme, for garnish

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Instructions

Heat butter and olive oil in a large skillet over medium-low heat.
Add shallots (or onion) and green bell peppers. Sauté for about 5 minutes until softened.
Stir in garlic, Cajun seasoning, celery salt, garlic & herb seasoning, dried parsley, and salt. Cook for 30 seconds until fragrant.
Increase heat slightly and add ground beef. Break it up with a spoon and cook until browned.
Stir in the orzo and cook for 1–2 minutes, lightly toasting it with the beef.
Mix in the tomato paste until evenly combined.
Pour in the beef broth and bring to a rolling boil.
Reduce heat to a gentle simmer. Cook uncovered for 15–20 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.
Turn off heat and stir in grated cheddar until melted and creamy.
Taste and adjust seasoning if needed. Garnish with fresh thyme and sliced jalapeño. Serve hot.

Notes

Cajun seasoning blends vary in salt and spice level. Adjust salt accordingly.

If the mixture thickens too much before the orzo is fully cooked, add a splash of broth or water.

For extra creaminess, add a little more cheese or a splash of heavy cream at the end.

Ground turkey or chicken can be substituted for beef.

Store leftovers in the fridge for up to 4 days. Reheat with a splash of broth.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: Cajun-American

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 4 g
Sodium: 780 mg
Fat: 24 g
Saturated Fat: 10 g
Unsaturated Fat: 12 g
Trans Fat: 1 g
Carbohydrates: 42 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 85 mg