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–+ servings
5 from 16 votes

Cajun Orzo

By Britney
Prep: 5 minutes
Cook: 20 minutes
Total: 1 hour 10 minutes
Servings: 6 servings
cajun orzo topped with sausage, fresh basil, and diced green onions in a skillet.
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Creamy Cajun Orzo is an exciting fusion of bold spices, hearty orzo pasta, and smoky sausage in a luxurious sauce.

Equipment

  • 12-inch Skillet
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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

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

Nutrition information is automatically calculated, so should only be used as an approximation.

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