One-Pot Cajun Shrimp Boil with Orzo

By: Paige Rhodes

  • Yield: 4 Servings
  • Cuisine: American
  • Course: Entrée



  • 1 cup orzo pasta
  • 2 Andouille sausage links, cut into 1/4
  • 1 pound shrimp, peeled and deveined
  • 3 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 1 small onion, diced
  • 2 tablespoons all-purpose flour
  • 1 red bell pepper, diced
  • 1 cup chicken broth
  • 1 cup half and half
  • 4 teaspoons Old Bay seasoning
  • 1 cup frozen corn kernels
  • 1/4 cup chopped fresh parsley



  1. In an Anolon Advanced Bronze 12-inch Covered Deep Skillet, fill halfway with water and cook orzo according to package directions until al dente. Drain and set aside.
  2. Return the skillet to the stove over medium-high heat and cook sausage until browned. Transfer the Andouille to a plate, leaving remaining oil in the skillet. Add the shrimp to the skillet and cook until opaque, about 5 minutes. Transfer to plate with sausage.
  3. Return skillet to stove and turn heat down to medium. Melt butter and cook garlic and onion for 3 minutes. Add bell pepper and sauté for an additional 2 minutes. Sprinkle over the flour and whisk for 1 minute. While continuing to whisk, add broth, half and half, and Old Bay seasoning. Bring to a boil and simmer on low until slightly thickened, 2 to 3 minutes. Add corn and parsley and stir until corn is warmed through.
  4. Add the orzo back to the skillet with shrimp and sausage stir to combine. Serve immediately.