Cajun Orzo with Andouille Sausage

A cozy Cajun orzo skillet with andouille sausage, big flavor, easy prep, and pure comfort.

Course Main Course, Side Dish

Cuisine American, Southern

Keyword Cajun-orzo-with-andouille-sausage, cajun-orzo-with-sausage

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 578kcal

12 oz smoked andouille sausage 1/4 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 1/2 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 1/2 cups shredded monterey jack or mozzarella cheese
1/2 cup light cream (Or low fat half and half)
3/4 cup panko bread crumbs
1/2 cup shredded Parmesan cheese (OR 1/3 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.

Sausages - Smoked Kielbasa is another option that works well in this dish. You can also use turkey sausage or chicken sausage in the same amount.
Grocery Store Cajun Blends - Prepared Cajun seasonings vary in heat level and sodium content from brand to brand. Depending on the type of Cajun seasoning that you choose to use, you may need to adjust the amount of salt called for in the recipe. Adjust it to your personal taste.
Leave the Lid Offset - When cooking the orzo, I recommend that you simmer it with the lid offset until most of the liquid is absorbed. Mix it well, then add the monterey jack and light cream. If you'd like to add more cheese or use a different flavor, you can.
Cheese - Other shredded cheese options include colby jack cheese, pepper jack cheese which will give this dish even more kick, or mozzarella cheese. You could even use shredded cheddar cheese if that's what you have on hand.
Adjust the Amount of Cream as Needed - You can adapt the amount of cream in this dish using a little more or a little less. To cut calories, low fat half and half also works.
Serving Options - Serving a bottle of hot sauce on the side of this creamy cajun orzo is a nice addition for those who may like to add a little more spice to their plate. It's completely optional.