1cupsliced cherry tomatoes(OR one 10 oz can Rotel tomatoes)
1ribcelerydiced
1mediumoniondiced
1mediumpoblano or green bell pepper seeded and diced
2cupsorzo pasta
4 ½cupslow sodium chicken broth or stock
2-3teaspoonCajun seasoning i.e. Zatarain's or Tony Chachere's(adjust amount to taste)
1teaspoonsalt(adjust depending on sodium in Cajun seasoning used)
1 ½cupsshredded monterey jack or mozzarella cheese
½cuplight cream(Or low fat half and half)
¾cuppanko bread crumbs
½cupshredded Parmesan cheese (OR ⅓ cup grated)
2tablespoonunsalted buttermelted
hot sauce for servingoptional
Instructions
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.