Jambalaya Pasta

with Barilla® Orzo and Spicy Marinara Sauce

Blue Box Orzo

Made with

Barilla Orzo

  • Prep
  • Cook
  • Skill

  • 397
  • 11g
    Total Fat
  • 52g
    Total Carbohydrate
  • 22g
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Ingredients for 8 people

  • 1 box Barilla® Orzo pasta
  • 1 jar Barilla® Spicy Marinara sauce
  • 1 tablespoon vegetable oil
  • ½ 14-ounce package smoked sausage, thinly sliced crosswise
  • 1 medium yellow onion, chopped
  • 1 red sweet pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Creole seasoning
  • 3 cups reduced sodium chicken broth
  • 1 pound fresh shrimp, deveined and tails removed
  • 1 tablespoon fresh parsley, chopped


  • In a very large skillet, heat oil over medium-high heat. Add the sausage, onion, red pepper, garlic, and Creole seasoning; cook 5 to 7 minutes, stirring frequently, until vegetables are tender.
  • Add broth and sauce. Bring to a boil. Add pasta to skillet and stir until well combined. Reduce heat to low. Simmer, covered, 12 minutes, stirring occasionally, until most of the liquid is absorbed and pasta is nearly tender.
  • Stir in the shrimp. Cook, covered, 3 to 5 minutes more or until shrimp are opaque. Spoon into bowls and top with chopped fresh parsley.
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