Andouille Chicken Sausage Shrimp and Orzo Pasta
This two-pan andouille chicken sausage shrimp and orzo pasta recipe is a weeknight win. Loaded with healthy protein and better-for-you organic chicken sausage, your entire family will love this simple recipe.
Tips and Tricks
Be sure to peel and devein your shrimp. Option to leave the tails on or remove them. I left them on for my images, but it is easier to remove them in advance.
Slice your Smart Chicken organic andouille chicken sausage into evenly sized coins. Brown the coins on both sides to release all the flavor and juices.
For this recipe, you’ll want to cook your orzo pasta al dente. It will continue to cook in the pan with the other ingredients, so you do not want to overcook it.
How to Make Andouille Chicken Sausage Shrimp and Orzo Pasta
Boil a pot of water and cook the orzo according to the package. Al dente is best. Using a colander drain off the water and set the cooked pasta aside.
Heat a non-stick pan over medium high heat. Spray it with avocado oil spray. Slice the andouille chicken sausage into coins and add it to the pan. Once browned on both sides, remove the sausage from the pan and set it aside.
In the same pan, add the avocado oil. Add the diced shallots and minced garlic saute over medium heat. Once fragrant and softened, add the peeled and deveined shrimp. Season with salt, cracked black pepper, cayenne powder, paprika, and cumin. Stir well.
Once the shrimp have cooked for 2-3 minutes per side, add the lemon juice and butter. Saute fro 1-2 minutes stirring occasionally. Add the browned sausage back into the pan. Add the cooked pasta to the pan and toss everything together. Taste for seasoning, then add freshly chopped parsley and serve hot.
Storage
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave. Looking for more recipes?
Andouille Chicken Sausage Shrimp and Orzo Pasta
Equipment
- 1 pasta pot
- 1 colander
- 1 cast iron pan or non-stick pan
Ingredients
- 4-5 ounces orzo pasta, cooked al dente
- 1 lb. shrimp, thawed, peeled, deveined, remove tails
- 2 links andouille chicken sausage, sliced into coins
- 1-2 tablespoons avocado oil
- ½ cup shallots, finely diced
- 2-3 cloves garlic, minced
- 2 tablespoons butter
- 1.5 – 2 tablespoons lemon juice, fresh squeezed
- ½ teaspoon paprika
- ½ teaspoon cumin
- salt, to taste
- cracked black pepper, to taste
- ⅛-¼ teaspoon cayenne pepper, omit if you do not like spice
- 2 tablespoons parsley , freshly chopped
Instructions
- Boil a pot of water and cook the orzo according to the package. Al dente is best. Using a colander drain off the water and set the cooked pasta aside.Heat a non-stick pan over medium high heat. Spray it with avocado oil spray. Slice the andouille chicken sausage into coins and add it to the pan. Once browned on both sides, remove the sausage from the pan and set it aside.
- In the same pan, add the avocado oil. Add the diced shallots and minced garlic saute over medium heat. Once fragrant and softened, add the peeled and deveined shrimp. Season with salt, cracked black pepper, cayenne powder, paprika, and cumin. Stir well.
- Once the shrimp have cooked for 2-3 minutes per side, add the lemon juice and butter. Saute fro 1-2 minutes stirring occasionally. Add the browned sausage back into the pan. Add the cooked pasta to the pan and toss everything together. Taste for seasoning, then add freshly chopped parsley and serve hot.
2 Comments on “Andouille Chicken Sausage Shrimp and Orzo Pasta”
This recipe is amazing! I’ve made this now 2 times. I froze orzo from my last time and it made it even easier to just defrost in the microwave and add it once it’s done. My dishwasher is broken right now so one pot meals are my jam and this was perfect with lots of protein!
Loved it! Too spicy for my husband. Next time I’ll put in 1/8 teaspoon of cayenne (or skip it all together) but the flavors were delicious.