One Pot Andouille Sausage and Orzo

15 mins
Serves 1
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Directions

  1. 1Cook the Andouille sausage for a few minutes until nice and brown on both sides.
  2. 2Pull out the sausage and set it aside, leaving the sausage grease in the pan.
  3. 3Cook the diced yellow onion, red bell pepper, and celery in the sausage grease until tender.
  4. 4Add a generous amount of garlic and fry for about a minute.
  5. 5Add about half a 1-pound box of Orzo pasta and stir it around for a couple of minutes to toast it up.
  6. 6Pour in about half a beer and let it cook off and reduce down.
  7. 7Season with seafood boil seasoning or any seasoning you prefer.
  8. 8Add enough chicken stock to just cover the pasta.
  9. 9Return the cooked sausage to the pan.
  10. 10Cover and let it cook for 10 to 15 minutes until the pasta is done, stirring occasionally and adding more stock if needed.
  11. 11Add a 12-ounce package of thawed frozen crawfish tails (Louisiana crawfish tails) and heat them through.
  12. 12Stir in a big handful of Parmesan cheese and cut the heat.

Ingredients

  • 0.5 pound Andouille sausage
  • 0.5 yellow onion
  • 1 red bell pepper
  • 2 ribs celery, diced
  • 1 ton garlic
  • 0.5 box Orzo pasta
  • 0.5 local beer
  • seafood boil seasoning
  • chicken stock
  • 12 ounce package frozen crawfish tails
  • 1 handful Parmesan cheese

Equipment

pan

Tips

  • For sober friends, skip the beer and start with chicken stock; it will be just as delicious.
  • Stir the pasta occasionally and add more stock if needed.