Tieghan’s Cajun Shrimp & Orzo with Corn


We start the week at the cooking club with a “Pot Luck” theme and I found Tieghan’s recipe for Cajun Pepper Shrimp with Creamed Corn Orzo the perfect new addition to put into the easy weeknight dinner category, and the opportunity to veggie bin dive for the last ears of corn & peppers from the farm stand, and to finish some of the last season’s shrimp before we restock for the year this fall. Once you gather all of the ingredients, make the orzo and sauté the sausage, veggies, and finally toss in the shrimp. I finished the sausage and peppers and then tossed in the shrimp rather than remove all the goodies from the pan basically skipping a step. I found chorizo in the freezer instead of andouille and it worked quite well in the flavor department so try whatever sausage you like sweet or mild to hot out of the casing or in bulk.

Mike is not a great seafood or spicy food lover, but he did comment that he did like this dish and it’s a keeper do feel free to adjust the spice level to your liking.

What an easy casual dinner dish for friends, serve with a good creole salad, and your favorite wine or beer: Pale Ale, Smoked Beer, stick with a light- to medium-bodied, like Pinot NoirBeaujolais, or Malbec. I like a good Rosé as well.

A great dish for a “by the sea” holiday weekend

Serve 4-5

Find the link to Tieghan’s recipe below.