Cajun Beef Orzo Skillet

This one-pot Cajun orzo creates the perfect balance of comfort and spice, combining tender pasta, savory ground beef, and bold Louisiana-inspired flavors. The dish comes together in under 30 minutes with minimal cleanup, making it ideal for busy weeknights when you still want something satisfying and flavorful.

I first made this Cajun orzo when looking for ways to use up pantry staples during a particularly busy week. It's now become our family's go-to comfort meal that even my pickiest eater requests at least once a week.

Ingredients

• Butter and olive oil: Creates the perfect base for sautéing with a rich flavor foundation
• Shallots or onion: Add sweetness and depth to the dish
• Green bell peppers: Provide classic Cajun flavor and a pop of color
• Fresh garlic cloves: Deliver essential aromatic notes
• Lean ground beef: Offers protein and heartiness without excess fat
• Cajun seasoning: Brings authentic Louisiana flavor - look for one with paprika, thyme, and oregano
• Celery salt: Adds complexity without needing fresh celery
• Garlic and herb seasoning: Enhances the savory profile
• Dried parsley: Brightens the dish with subtle herbaceous notes
• Orzo pasta: Absorbs flavors beautifully while cooking directly in the broth
• Tomato purée: Provides richness and umami depth
• Beef broth: Creates the cooking liquid for perfect orzo texture
• Cheddar cheese: Melts into the dish creating creaminess without adding cream
• Jalapeño: Optional for those who want extra heat
• Fresh thyme: For a final aromatic touch

Step-by-Step Instructions

Sauté Aromatics:

Heat the butter and olive oil in a large chef pan or deep skillet over medium heat until the butter melts and begins to foam. Add the finely diced shallots or onion and green bell peppers. Cook for a full 5 minutes over medium-low heat, stirring occasionally. This gradual cooking releases their natural sweetness and builds your flavor foundation.

Build the Flavor Base:

Add the minced garlic and all seasonings - Cajun seasoning, celery salt, garlic and herb seasoning, dried parsley, and salt to the softened vegetables. Stir continuously for 30-45 seconds until everything becomes wonderfully fragrant. This brief toasting activates the spices and releases their essential oils.

Brown the Beef and Toast the Orzo:

Increase the heat to medium-high and add the ground beef. Use a wooden spoon to break it into small pieces while it browns. Once the beef is about halfway cooked, add the dry orzo pasta directly to the pan. Stir continuously for 2-3 minutes until the beef is fully browned and the orzo begins taking on a slightly toasted appearance.

Create the Cooking Liquid:

Add the tomato purée to the pan and stir for 30 seconds, coating everything evenly. This concentrated flavor booster helps create a rich base. Pour in all the beef broth at once, scraping the bottom of the pan to release any browned bits. Bring the mixture to a gentle boil.

Simmer Until Perfect:

Reduce the heat to maintain a steady simmer. Cook uncovered for 15-20 minutes, stirring every few minutes to prevent sticking. The orzo will gradually absorb the flavorful liquid and become tender. You want most of the liquid absorbed but the mixture should still be slightly saucy.

Finish with Cheese:

Turn off the heat and immediately stir in the grated cheddar cheese until completely melted and incorporated. The residual heat will melt it perfectly without overcooking. Taste and adjust seasoning if needed - adding more salt or Cajun seasoning to taste.

Garnish and Serve:

Transfer to serving bowls and garnish with additional grated cheese, sliced jalapeños if using, and fresh thyme leaves. The final touches add color, texture and a fresh contrast to the rich dish.

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The Cajun seasoning is truly the star ingredient here. I discovered the perfect balance after several attempts - my first try was so spicy my husband couldn't finish it! Now I start with the tablespoon recommended and let everyone add hot sauce to their own portion if they want more heat.

Storing Leftovers

This Cajun orzo actually improves overnight as the flavors meld together in the refrigerator. Store any leftovers in an airtight container for up to 3 days. The pasta will continue to absorb liquid, so when reheating, add a splash of water or broth to bring back the desired consistency. Microwave in 30-second intervals, stirring between each, until heated through. For meal prep, portion into individual containers for grab-and-go lunches throughout the week.

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Ingredient Substitutions

This recipe is incredibly flexible and can be adapted based on what you have available. Ground turkey or chicken works beautifully as a lighter alternative to beef. Any short pasta can replace orzo - try small shells, ditalini, or even broken spaghetti in a pinch. No Cajun seasoning? Create your own with paprika, garlic powder, onion powder, dried oregano, dried thyme, and cayenne pepper. Vegetarians can swap the meat for a can of drained black beans or red kidney beans and use vegetable broth instead of beef.

Serving Suggestions

Serve this hearty dish with a simple side salad dressed with lemon vinaigrette to cut through the richness. A piece of buttery garlic bread makes an excellent accompaniment for scooping up every last bit of flavor. For a complete Cajun-inspired meal, start with a small cup of gumbo or serve with a side of collard greens. This orzo also pairs wonderfully with a crisp white wine like Sauvignon Blanc or a light beer to balance the spice.

The Cajun Connection

This recipe honors the spirit of Cajun cooking with its focus on aromatics, spices, and one-pot preparation. Traditional Cajun cuisine developed from French cooking techniques adapted to Louisiana's local ingredients. While authentic Cajun dishes often start with the "holy trinity" of bell peppers, onions, and celery, this simplified version captures the essence of those flavors while streamlining preparation. The combination of spices delivers that distinctive Cajun warmth without requiring a long list of specialty ingredients.

Frequently Asked Questions

→ Can I substitute the ground beef with another protein?

Yes! Ground turkey, chicken, or even Italian sausage work well. For a vegetarian version, try plant-based ground meat alternative or add extra bell peppers, mushrooms and black beans.

→ How spicy is this Cajun orzo dish?

The spice level is moderate with standard Cajun seasoning. Adjust to your preference by using mild or hot Cajun seasoning blends. The optional jalapeños add extra heat, which you can omit for a milder version or increase for more spice.

→ What can I substitute for orzo pasta?

If you can't find orzo, try small pasta shapes like ditalini, small shells, or even rice. Cooking times may vary slightly, so monitor for doneness. For a lower-carb option, riced cauliflower can work but will need less liquid and shorter cooking time.

→ Can I make this dish ahead of time?

Yes, this dish reheats well. Store in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water as the pasta will absorb liquid while storing. The flavors often develop nicely by the next day.

→ How do I prevent the orzo from sticking to the pan?

Stir the orzo frequently, especially during the first few minutes after adding the broth. Use a non-stick or well-seasoned pan, and ensure there's enough liquid covering the pasta. If it starts sticking, add a splash more broth and reduce the heat slightly.

→ What sides pair well with Cajun orzo?

This is a complete meal on its own, but pairs nicely with a simple green salad, steamed vegetables, or garlic bread. For a Southern-inspired meal, serve with cornbread or collard greens on the side.