Description
A vibrant, bold-flavored Louisiana-inspired one-pot meal with tender chicken thighs, smoky halal sausage, and savory orzo pasta in a rich tomato sauce. Infused with zesty Cajun seasoning and fresh vegetables, it’s a comforting, customizable dish perfect for any occasions.
Ingredients
4 boneless, skinless chicken thighs
1 lb halal-certified smoked sausage (e.g., beef or turkey-based)
1 cup orzo pasta
1/2 cup olive oil
1 cup bell peppers, diced
1 cup onions, diced
3 cloves garlic, minced
2 cups crushed tomatoes
1 tsp Cajun seasoning (no pork byproduct)
1/2 tsp dried thyme
1/4 tsp cayenne pepper
Salt and black pepper to taste
1 cup chicken broth
Fresh parsley, chopped (optional garnish)
Instructions
Heat olive oil in a large pot over medium-high heat.
Season chicken thighs with salt and pepper, then cook until golden, 5-6 minutes per side.
Remove chicken and add diced halal sausage; sauté 3-4 minutes.
Add bell peppers, onions, and garlic; cook until softened, 5 minutes.
Stir in crushed tomatoes, Cajun seasoning, thyme, cayenne, and chicken broth.
Return chicken to the pot, cover, and simmer 20 minutes.
Add orzo, reduce heat, and cook until al dente, 8-10 minutes.
Rest for 5 minutes before garnishing with parsley.
Notes
Use a plant-based sausage for a vegetarian option.
Adjust heat level by adding more/less Cajun seasoning.
Add 1 cup spinach or zucchini toward the end for extra veggies.
Refrigerate leftovers for up to 3 days or freeze for 2 months.