Rick's Creamy Cajun Orzo

We've already visited Chef Rick Roger's Shrimp & Grits recipe, but we wanted to keep the Cajun creativity flowing by sharing another popular recipe that is taught in cooking classes at Eggshells. Creamy Cajun Orzo has everything a traditional Cajun dish should: andouille sausage, rich seasoning, and the holy trinity of onion, bell pepper, and celery. 

Creamy Cajun Orzo

Ingredients: 

• 1.5 lbs shrimp
• 1 lb cajun sausage links
• 1 package orzo (2 oz dry pasta per serving)
• 3 cups shrimp stock (use in place of water for orzo)
• 1 tbsp olive oil
• 1 cup trinity mix (made from 1/2 cup onion, 1/4 cup bell pepper, 1/4 cup celery)
• 1/2 tbsp Worcestershire sauce
• 1 tbsp liquid smoke
• 1/4 cup heavy cream

Dry Herbs/Seasonings:

• 2 tbsp Tony's Seasoning
• 1 tsp crushed thyme leaves
• 1-2 Bay Leaves
• 1-2 tbsp granulated garlic
• 1/2 tbsp dried parsley
  

How to Make Shrimp Stock (only if using shelled shrimp)

1. Peel shrimp and add to a pot with water and salt. 
2. Simmer for 20 minutes, strain, and discard shells.

Recipe Instructions: 

1. Cover shrimp in olive oil and Tony's Seasoning and allow to marinate for 20-30 minutes. 
2. Slice sausage links into rounds and saute over medium heat until lightly browned. If pan is dry, you may need to add a tablespoon of olive oil. Once lightly browned, remove sausage from the pan and reserve the leftover oil.
3. Add trinity mix and spices to pan and saute until vegetables are tender and browned. Taste for seasoning and adjust as needed. Once at desired doneness, remove from heat and add heavy cream. Cover and set aside until shrimp fully cooked.
4. Cook orzo per package instructions, using shrimp stock rather than water, and taking care to only cook until al dente, as overcooked orzo can easily become mushy. Once cooked, drain and cover.
5. Heat skillet on medium-high heat and lightly coat with olive oil. Place shrimp in pan individually, filling pan from one side to the other. Once pan is filled, begin with first shrimp and turn them over with tongs. The cooked side should be pink and slightly crusty. Continue turning shrimp until all have been turned. Then, again, begin with the first shrimp and remove from the pan. This method ensures each shrimp is cooked approximately one minute per side to a nice pink color. The shrimp will continue cooking after they are removed from the heat.
6. Once all are done, you are ready to mix everything together. Gently fold together the orzo, trinity mix, sausage, and shrimp. Garnish with finely sliced green onions and parsley, if desired. 

Interested in taking a cooking class with Chef Rick? Check out all available classes here!