I’d like to think I’m a confident cook in the kitchen.
Most of my recipes are sylized and look really good. Most of them take time, effort and imagination to create.
But then there are recipes like this Creamy Cajun Orzo that just sort of…appeared in front of me.
I didn’t really know what I was making until I made it. I scrounged together some ingredients I thought would work well together and much to my (not) surprise, they did.
Usually, you can’t go wrong with a medley of peppers and onions in a Cajun dish. You also can’t go wrong with andouille and pasta. This Creamy Cajun Orzo has all of it.
Orzo is like the red-headed stepchild of the pasta world. It’s tiny and its rice-like appearance throws people off. Most people overlook the pasta and reach for something familiar like bowtie, shells or macaroni when they need a small pasta.
But, it shouldn’t be that way.
I’m here to tell you to grab that Orzo! Grab it and make this Creamy Cajun Orzo. It’s a wonderful dinner that’s hearty, savory, spicy and delicious.
Enjoy!
Creamy Cajun Orzo
A creamy, spicy Cajun-inspired pasta dish with andouille, peppers, onion and Orzo.
Ingredients
Directions
- In a large, deep skillet, heat oil over medium high heat. Add sliced andouille (or other smoked sausage) and cook until browned on one side, not stirring, cooking for about 3-4 minutes. Flip and brown on the other side, cooking for another 3-4 minutes.
- Stir in onion and peppers. Saute, stirring frequently, for 5-6 minutes. Season with Cajun seasoning.
- Stir in Orzo and garlic. Let Orzo toast for about a minute, stirring frequently.
- Stir in chicken broth. Stir. Bring mixture to a boil. Reduce to a simmer and simmer, uncovered, for 10-12 minutes or until Orzo is tender.
- Stir in heavy cream and parmesan cheese. Cook until warmed through and mixture is thickened, about 3-4 minutes. Serve topped with more Parmesan.
