Gluten-Free, Dairy-Free, Serves 8

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 teaspoons Cajun seasoning
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• Salt and black pepper, to taste
• 1 pound shrimp, peeled and deveined
• 1 can diced tomatoes (14.5 oz)
• 2 cups chicken broth
• 2 cups gluten-free orzo pasta
• 2 tablespoons chopped fresh parsley

Directions:

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion, garlic, and bell peppers and cook until the vegetables are softened, about 5 minutes. Add the Cajun seasoning, paprika, dried thyme, cayenne pepper, salt, and black pepper. Stir to combine and cook for 1 minute. Add the shrimp and cook until pink, about 3-4 minutes. Stir in the diced tomatoes, chicken broth, and orzo pasta. Bring to a boil, then reduce heat to low and simmer for 10-15 minutes, or until the orzo is cooked through. Garnish with chopped parsley before serving.