Cajun Orzo
Creamy Cajun Orzo is an exciting fusion of bold spices, hearty orzo pasta, and smoky sausage in a luxurious sauce.
Servings: 6 servings
Calories: 547kcal
Equipment
- 12-inch Skillet
Ingredients
- 1 ½ lbs Andouille Sausage (sliced)
- 2 tbsps Olive Oil
- 3 cloves Garlic (minced)
- 1.5 cups Orzo
- 2 ½ 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- ½ cup of chicken broth. Season with salt and black pepper.
Notes
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.
Nutrition
Calories: 547kcal | Carbohydrates: 29g | Protein: 22g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 983mg | Potassium: 543mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2521IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 2mg