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.
Servings: 6
Equipment
- Dutch oven or large pot
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
Instructions
- In a large pot or Dutch oven, brown the andouille sausage over medium heat.
- Remove sausage with a slotted spoon and set aside, leaving the fat in the pot.
- Add onion, red bell pepper, and celery. Cook until tender, about 5–7 minutes.
- Stir in garlic and cook until fragrant, about 1 minute.
- Add orzo and toast, stirring frequently, for 2–3 minutes.
- Pour in ½ can beer (or chicken stock) and scrape up any browned bits.
- Stir in seafood boil seasoning.
- Add chicken stock just until the pasta is covered, approximately 2 cups.