Mardi Gras One-Pot Orzo with Andouille & Crawfish
This Mardi Gras One-Pot Orzo brings all the bold, local flavors to the table in one easy pot. Savory andouille sausage, tender veggies, and toasted orzo simmer together with a splash of beer, seafood boil seasoning, and rich chicken stock before being finished with sweet crawfish tails and Parmesan cheese. It’s cozy, flavorful, and perfect for celebrating Mardi Gras without spending all day in the kitchen. One pot, big flavor, and plenty of reason to celebrate.
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Mardi Gras One-Pot Orzo with Andouille & Crawfish
When Mardi Gras season rolls around, I want bold flavor, festive colors, and something that feels celebratory without keeping me tied to the stove all day. This Mardi Gras One-Pot Orzo with Andouille & Crawfish brings all of that energy straight to your table in the easiest way possible. It’s rich, savory, a little spicy, and full of those local flavors we crave this time of year like smoky andouille, tender vegetables, seafood boil seasoning, and sweet crawfish tails all wrapped up in one cozy pot of pasta.This dish feels like a parade in a bowl. The red bell peppers bring that pop of color, the andouille adds smoky depth, and the crawfish make it feel extra special. Toasted orzo simmers in a splash of beer (or stock) and chicken broth, soaking up every bit of flavor before being finished with parmesan for a creamy, almost risotto-like texture. It’s festive, comforting, and perfect for feeding a crowd on Fat Tuesday or any night you’re craving something bold and satisfying.The best part? It all happens in one pot. Less cleanup means more time to celebrate.
Prep 20 minutes
Cook 20 minutes
Total 20 minutes
Serves 6
Ingredients
- .5 lb andouille sausage sliced
- 1 small onion diced
- 1 red bell pepper diced
- 2 ribs celery diced
- 1–2 tbsp garlic minced
- 9 oz orzo pasta
- .5 can beer or chicken stock
- 1–2 tbsp seafood boil seasoning (to taste)
- 2 cups chicken stock more as needed
- 12 oz frozen crawfish tails thawed
- 4 oz parmesan cheese freshly grated
Equipment
- Dutch oven or large pot
Shop Equipment
Instructions
- In a large pot or Dutch oven, brown the sliced andouille sausage over medium heat. Let it develop some color. Those browned edges mean flavor.
- Remove the sausage with a slotted spoon and set aside, leaving the flavorful drippings in the pot.
- Add the diced onion, red bell pepper, and celery to the pot. Cook for about 5–7 minutes, stirring occasionally, until softened and fragrant.
- Stir in the minced garlic and cook for about 1 minute, just until fragrant.
- Add the orzo directly to the pot and toast it for 2–3 minutes, stirring frequently. This step adds depth and keeps the pasta from becoming mushy.
- Pour in ½ can of beer (or substitute chicken stock) and scrape up any browned bits from the bottom of the pot. That’s pure flavor.
- Stir in the seafood boil seasoning, adjusting to your spice preference.
- Add enough chicken stock to just cover the pasta, about 2 cups to start.
- Return the sausage to the pot and bring everything to a gentle simmer. Cook for 10–15 minutes, stirring occasionally and adding more stock as needed, until the orzo is tender and creamy.
- Stir in the thawed crawfish tails and freshly grated Parmesan cheese. Cook just until the crawfish are warmed through and the cheese melts into the sauce.
Notes
Why This Dish Feels Like Mardi Gras
Mardi Gras is about big flavor, bold colors, and bringing people together and this dish captures all of that in one pot. The andouille delivers smoky spice, the seafood boil seasoning gives that unmistakable festive kick, and the crawfish makes it feel special enough for a celebration. The creamy texture from the parmesan combined with the rich stock creates a comforting base, while the vegetables add brightness and balance. It’s hearty without being heavy, spicy without overpowering, and colorful enough to feel worthy of a Mardi Gras table. You can even lean into the theme by serving it with purple, green, and gold accents on your table. Add a simple side salad, some crusty bread, and maybe even a King Cake for dessert to round out the celebration.Serving Suggestions
This one-pot orzo is satisfying on its own, but you can easily build a full Mardi Gras-inspired spread around it.- Serve with warm French bread or garlic bread to soak up every bit of sauce.
- Add a crisp green salad with a light vinaigrette to balance the richness.
- Pair it with roasted corn or sautéed green beans for extra color.
- Offer hot sauce on the side for anyone who wants extra heat.
Make It Your Own
- Swap crawfish for shrimp if that’s what you have on hand.
- Use spicy andouille for extra kick.
- Add a pinch of crushed red pepper flakes for more heat.
- Stir in a handful of chopped parsley or green onions at the end for freshness.
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