Cajun Orzo with Andouille Sausage

Why You’ll Love This Recipe

This Cajun Orzo with Andouille Sausage is a deliciously hearty dish that’s packed with flavor. The smoky, savory flavor of the andouille sausage pairs perfectly with the creamy, cheesy orzo and the fresh vegetables. The added Cajun seasoning gives the dish a spicy, earthy depth, while the panko breadcrumbs offer a crispy topping that adds texture and contrast. Whether you’re cooking for a family dinner or hosting a small gathering, this dish is sure to be a crowd-pleaser!

Ingredients

• 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 to taste)
• 1 tsp salt (adjust depending on the sodium content of the 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 breadcrumbs
• 1/2 cup shredded Parmesan cheese (or 1/3 cup grated)
• 2 tbsp unsalted butter, melted
• Hot sauce for serving (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Sausage: In a large skillet or Dutch oven, heat a little olive oil over medium heat. Add the andouille sausage slices and cook until browned and slightly crispy, about 5-7 minutes. Remove the sausage from the skillet and set it aside.
2. Sauté the Vegetables: In the same skillet, add a little more olive oil if necessary. Add the garlic, celery, onion, and bell pepper (or poblano). Sauté for about 5 minutes until the vegetables soften and the onions become translucent.
3. Add Tomatoes and Orzo: Stir in the sliced cherry tomatoes (or Rotel tomatoes) and the uncooked orzo pasta. Cook for an additional 2-3 minutes, stirring occasionally.
4. Simmer with Broth: Pour in the chicken broth (or stock), and add the Cajun seasoning and salt. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the skillet and cook for 10-12 minutes, or until the orzo is tender and most of the liquid is absorbed. Stir occasionally to ensure the orzo cooks evenly.
5. Add Cheese and Cream: Once the orzo is cooked, stir in the shredded Monterey Jack (or mozzarella) cheese and light cream. Continue stirring until the cheese melts and the mixture becomes creamy.
6. Top with Panko and Parmesan: In a small bowl, combine the panko breadcrumbs, Parmesan cheese, and melted butter. Sprinkle this mixture over the top of the orzo.
7. Broil: Place the skillet under a broiler on high for about 2-3 minutes or until the top is golden brown and crispy. Keep an eye on it to prevent burning.
8. Serve: Once the topping is crispy and golden, remove from the oven and sprinkle the cooked sausage back into the dish. Serve with hot sauce on the side for an extra kick (optional). Garnish with fresh parsley if desired.

Servings and Timing

• Servings: 4-6
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Variations

• Add Shrimp: For a more seafood-forward dish, add cooked shrimp to the mix along with the sausage.
• Make it Spicy: Adjust the heat by adding more Cajun seasoning or some chopped fresh jalapeños to the vegetables.
• Vegetarian Version: Skip the sausage and replace it with plant-based protein, such as tofu or tempeh, for a vegetarian option. You can also load up on more vegetables like zucchini or mushrooms.
• Use Different Cheese: If you prefer a different cheese, feel free to swap the Monterey Jack or mozzarella with cheddar or pepper jack for a spicier twist.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: To reheat, place the dish in a skillet over low heat with a splash of chicken broth or water to loosen it. Stir occasionally until heated through. You can also microwave in 30-second intervals, adding a little broth or cream if it looks too dry.

FAQs

1. Can I use regular pasta instead of orzo?

While orzo is the traditional choice for this dish, you can substitute it with other small pasta like elbow macaroni or farfalle. Adjust the cooking time as necessary.

2. Can I use regular sausage instead of Andouille?

Yes, you can use any type of sausage you prefer. However, Andouille sausage adds a distinctive smoky and spicy flavor, so if you opt for a milder sausage, consider adding a bit more Cajun seasoning.

3. Can I make this dish ahead of time?

You can prepare the Cajun Orzo up to the point of adding the cheese and cream. Store it in the refrigerator and reheat when you’re ready to serve, then finish with the cheese and panko topping.

4. Can I substitute the cream for something else?

You can use whole milk, half-and-half, or even coconut milk for a dairy-free version. Keep in mind that coconut milk will give the dish a slightly different flavor profile.

5. How spicy is this dish?

The spiciness of this dish depends on how much Cajun seasoning you use. If you’re sensitive to heat, you can start with a smaller amount of seasoning and adjust to taste.

6. Can I make this dish gluten-free?

Yes, to make this dish gluten-free, you can substitute the orzo with gluten-free pasta and use gluten-free breadcrumbs.

7. How do I prevent the orzo from becoming mushy?

Be sure to follow the cooking instructions carefully and stir occasionally to prevent the orzo from sticking to the bottom. Once the liquid is absorbed, remove it from the heat to prevent overcooking.

8. Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes instead of canned Rotel. Simply dice them and add them to the dish when you would normally add the canned tomatoes.

9. How do I make the top extra crispy?

For an extra crispy topping, you can increase the broiling time slightly, but be sure to watch it carefully to avoid burning.

10. What can I serve this dish with?

Cajun Orzo with Andouille Sausage is a filling dish on its own, but it pairs well with a side of garlic bread, a simple green salad, or sautéed greens like spinach or kale.

Conclusion

Cajun Orzo with Andouille Sausage is a hearty, flavorful dish that combines the best of Cajun cuisine with creamy, cheesy pasta goodness. With the perfect balance of smoky sausage, tender orzo, and spicy seasoning, this dish is bound to become a favorite at the dinner table. Whether you’re making it for a family meal or entertaining guests, it’s an easy-to-make, crowd-pleasing recipe that delivers incredible flavor in every bite!

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