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Creamy Cajun Orzo with Sausage is a flavorful dish with hearty orzo pasta, and smoky sausage in a creamy cajun sauce. This delicious weeknight dinner calls for simple ingredients, comes together in one pan, and only takes 20 minutes to make!
For more cajun recipes, try my Cajun Seafood Boil and Chicken and Sausage Jambalaya!
Table of Contents
Why You’ll Love this Recipe
- Everything comes together in 20 minutes! All you need are a few minutes, simple ingredients, and a little love.
- One pan recipe – that’s right! That means minimal dishes and little clean up time. Perfect for busy weeknights!
- It’s the perfect meal and the ultimate comfort food! There’s a nice mix of veggies, protein, and carbs in this dish, making it a complete meal. It’s loaded with classic cajun flavor that the whole family will love!
Ingredients
(exact measurements in recipe card)
- Andouille Sausage – you can also use kielbasa if you’re unable to find andouille at your grocery store. Use up any leftover and make my Cajun Shrimp and Grits next!
- Garlic – chop up the garlic as finely as you can!
- Orzo – many believe that orzo is a form of rice, however, it’s is actually a short grain pasta. Cook until al dente for best results. Make my lemon chicken orzo pasta next!
- Chicken Broth – for more flavor!
- Heavy Cream – to enhance that creamy texture!
- Spinach – use fresh spinach for best results, however, frozen spinach works too.
- Corn – corn gives this tasty meal a nice pop of color and extra flavor.
- Cajun Seasoning Blend – be careful with store-bought blend as the amount of salt may vary. Rule of thumb, taste as you go and/or make your own homemade cajun seasoning. I used this for my cajun shrimp and sausage pasta and Cajun Salmon Pasta.
- Green Onions – for garnish!
Variations
- Add more protein! Cut up some skinless chicken thighs or skinless chicken breasts and saute them with the sausage for nice hearty meal.
- Make it cheesy! Sprinkle a little parmesan cheese on top when you’re finished cooking for a cheesy twist.
- Spice it up! Add a dash of cayenne pepper or red pepper flakes if you prefer a dish that’s on the spicier side.
- Add more veggies! Add in the holy trinity – diced celery, bell pepper, and onion while sauteing the sausages for added depth of flavor.
Tips
Don’t overcook the orzo. When adding orzo to the skillet, be sure to toast the orzo for 2-3 minutes prior to adding the chicken stock and cook for 7-8 minutes, until just al dente. Overcooking will lead to a mushy texture.
Taste and Adjust: Throughout the cooking process, taste the orzo and adjust the seasoning, salt, and pepper to your liking.
Serve Hot: Cajun orzo is best served hot and fresh. Enjoy it as a main dish or as a flavorful side alongside grilled meat or seafood.
Step by Step Instructions
- Slice sausage into ¼ inch slices. Add olive oil to a large skillet over medium heat and add sausage once oil warms. Brown on both sides.
- In the same skillet, add diced garlic and saute for about 2 minutes. Add orzo and toast for 2-3 minutes, then add chicken broth and stir. Bring to a boil, then reduce to low heat and cover. Cook for about 7-8 minutes, stirring occasionally.
- Add heavy cream, Cajun seasoning, corn, and spinach, stirring constantly. Allow the spinach to cook down. If orzo begins sticking to the pan, add an additional ¼ cup of chicken broth. Season with salt and black pepper.
What to serve with Cajun Orzo
This delicious meal is complete on its own, however, I LOVE adding a good side dish with it for added measure. My favorite thing to make with cajun orzo is my Grandma’s Buttermilk Cornbread and a side salad for some extra veggies.
Some other really delicious recipes that go well are hush puppies, collard greens, and fried okra for a nice hearty meal!
Feel free to mix and match these side dishes based on your preferences. The key is to balance the flavors and textures, enhancing the overall dining experience with a variety of tastes. Enjoy your Cajun feast!
Storing and Making Ahead
Store in an airtight container and place in the refrigerator for up to 4 days.
Recipe FAQs
Yes, you can substitute andouille for your favorite sausage. Keep in mind, andouille is pre-cooked smoked sausage so if you’re using raw sausage, you’ll have to cook it a bit longer.
Orzo is a short grain pasta.
More Cajun Recipes
Main Course
Easy Cajun Chicken and Rice
Main Course
Cajun Shrimp Tacos with Garlic Lime Ranch
Main Course
Crispy Oven Baked Cajun BBQ Wings
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Cajun Orzo
Equipment
- 12-inch Skillet
Ingredients
- 1 1/2 lbs Andouille Sausage, (sliced)
- 2 tbsps Olive Oil
- 3 cloves Garlic, (minced)
- 1.5 cups Orzo
- 2 1/2 cups Chicken Broth
- 1 cup Heavy Cream
- 3 tbsps Cajun Seasoning
- 1 cup Corn
- 2 cups Fresh Spinach
Instructions
- Slice sausage into ¼ inch slices. Add olive oil to a large skillet over medium heat and add sausage once oil warms. Brown on both sides.
- Add diced garlic and saute for about 2 minutes. Add orzo and toast for 2-3 minutes, then add chicken broth and stir. Bring to a boil, then reduce to low heat and cover. Cook for about 7-8 minutes, stirring occasionally.
- Add heavy cream, Cajun seasoning, corn, and spinach, stirring constantly. Allow the spinach to cook down. If orzo begins sticking to the pan, add an additional ¼- 1/2 cup of chicken broth. Season with salt and black pepper.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was so good. Easy to make.
Thank you!
This dish was one of the best dishes I’ve made this year. Terrific.
Wondering if I could use bow tie pasta in this?
you can but you may want to boil it separately and fold it into the sauce to prevent the pasta from being undercooked or even burning in some instances.
Yum! I’m normally pretty slow in the kitchen, but even my partner was surprised at how quick this was to make. I did throw in a bit of onion that we needed to use up with the garlic. Cooked everything in a nonstick pan and stirred every 1-2 mins. No issues with the orzo sticking. For the seasoning, used a bit of Tony Chacheres which we always keep in the house.
Only one cutting board and one pan made for pretty easy cleanup too!
I’m so happy that you enjoyed this recipe!
The recipe was easy to follow! The texture was great. The taste was there, but the salt was overwhelming. If I made this again I would definitely add less cajun seasoning, maybe just add to taste. Does have a little kick to it, which is normal for cajun food. Thanks for the recipe!