Cajun Orzo with Andouille Sausage

How to make Cajun Orzo with Andouille Sausage

– This flavorful Cajun Orzo with Andouille Sausage is a versatile dish that can serve double duty as either an entree or a side dish. It’s simple to put together and makes a scrumptious busy day meal option.


– 12 oz smoked andouille sausage ¼ inch slices

– Olive oil

– 4 cloves garlic minced

– 1 cup sliced cherry tomatoes (OR one 10 oz can Rotel tomatoes)

– 1 rib celery diced

– 1 medium onion diced

– 1 medium poblano or green bell pepper seeded and diced

– 2 cups orzo pasta

– 4 ½ cups low sodium chicken broth or stock

– 2-3 tsp Cajun seasoning i.e. Zatarain’s or Tony Chachere’s (adjust amount to taste)

– 1 tsp salt (adjust depending on sodium in Cajun seasoning used)

– 1 ½ cups shredded monterey jack or mozzarella cheese

– ½ cup light cream (Or low fat half and half)

– ¾ cup panko bread crumbs

– ½ cup shredded Parmesan cheese (OR ⅓ cup grated)

– 2 Tbsp unsalted butter melted

– Hot sauce for serving optional


– On the stovetop over medium high heat in a deep 12 inch oven safe skillet, brown sliced sausages for 2 minutes in a couple drizzles of olive oil. Add garlic cook 1 minute longer.

– To the pan add tomatoes, celery, onion and poblano cooking for 3-5 minutes. Cook just until softened and tomatoes have wilted.

– Add broth, orzo, Cajun seasoning and salt, adjusting both to taste. Mix well.

– Bring to a boil then immediately lower to a simmer, covering with a lid leaving it slightly offset. Simmer for around 15 minutes just until orzo has softened and absorbed liquid. Stir in monterey jack cheese and cream, mix well. (If needed, you can add more cream or broth to thin.)

– Preheat oven to broil. In a small bowl, toss together panko and Parmesan cheese with melted butter. Sprinkle on top. Place under the broiler for a few minutes, just until browned.

– Serve immediately as an entree or a side dish.

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