One Pan Cajun Sausage and Orzo Recipe
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If you need a delicious dinner that comes together fast in one dish, this One Pot Cajun Orzo and Sausage is the kind of recipe you’ll want to try. It’s packed with smoky sausage, tender orzo pasta, and a creamy Cajun-inspired sauce and it all comes together in one skillet.
Recipe Highlights
The creamy texture makes it extra satisfying, and it’s easy to customize with different sausage, vegetables, or spice levels depending on what you have on hand. It’s one of those practical comfort food meals that works for real life while still feeling a little special.
Like my Beef pasta dinner and my Beef and Ramen noodles, this is the perfect recipe for busy nights when you want something hearty and satisfying all made in a single pot. That is a winner in my book and I love how easy clean up is!
What is Orzo – is it a Pasta or Rice?
Orzo might look like rice, but it’s pasta, a staple in Italian and Greek kitchens for centuries. In Italy, it’s called risoni, which literally means “big rice,” and it’s traditionally used in soups, baked casseroles, and one-pot dishes.
Ingredients
Italian Sausage – Andouille sausage gives the most authentic Cajun-style smoky heat. This is your flavor base. If you can’t find Italian sausage, use any seasoned pork sausage. The casings need to be removed prior to cooking so the meat crumbles and browns evenly.
Orzo – This rice-shaped pasta is the star. It’s small enough to cook quickly and starchy enough to create a creamy sauce as it simmers.
Chicken or Vegetable Broth – This is your cooking liquid and flavor builder. Homemade is great, but store-bought works fine as long as it’s low-sodium so you can control the salt.
Garlic – Ues fresh garlic if possible. It makes a difference.
Onion – Use yellow or white onions
Parmesan or Pecorino Romano – Grate it yourself for the best results.
Baby Spinach – use fresh spinach, not frozen.
Substitutions and Variations
Whole wheat orzo – it can work, but it takes a few extra minutes to cook and has a chewier texture.
sausage change up – If you don’t eat pork, use chicken sausage, turkey sausage, or even crumbled ground turkey
Spice it up – Use hot Italian sausage, double the red pepper flakes, and finish with a drizzle of chili oil to kick this to a spicier level.
Equipment & Kitchen Tools
- A large, deep skillet or sauté pan with a lid. You need enough surface area to brown the sausage properly and enough depth to hold the orzo and liquid without spilling over. A 12-inch skillet with high sides is ideal.
- A wooden spoon or spatula. You’ll be scraping up fond and stirring frequently, so you want something that won’t scratch your pan and can handle the heat.
- A sharp knife
- Measuring cups
- Grater
How to Make Sausage and Orzo
Step by Step Instructions Overview. Full details in recipe card.
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Step 1 – Brown the sausage over medium-high heat. Once it’s browned and cooked through, use a slotted spoon to transfer the cooked sausage to a plate, leaving the fat behind.
Step 2 – Lower the heat to medium and add the diced onion and red pepper to the pan. Cook for 3 to 4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant
Step 3 – Add the orzo and stir. Let it toast for 1 to 2 minutes, stirring occasionally, until it smells nutty and some pieces turn lightly golden
Step 4 – Add the chicken broth (slowly) and cajun seasoning. Simmer uncovered 8 – 10 minutes until liquid is absorbed. Then add the sausage, half and half and Parmesan cheese.
Step 5 – aste and adjust the seasoning with salt, pepper, and red pepper flakes. Add the spinach leaves.
Step 5 – Cook until spinach as wilted and serve. Sprinkle with a little extra Parmesan.
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Raquel’s Time Saving Tips ⏰
- Take you time – The key to nailing this recipe is patience during the browning and attention during the simmering. Don’t rush the sausage or skip the toasting step, and don’t dump all the broth in at once.
- For best results, use hot broth. Keeping your broth warm in a separate pot means it doesn’t shock the orzo when you add it, which helps everything cook more evenly and prevents the temperature from dropping. Keep extra broth nearby in case the orzo absorbs liquid faster than expected and you need more.
- Use pre-sliced smoked sausage or pre-diced onion and bell pepper to save prep time.
- Use one deep skillet or Dutch oven to reduce cleanup
- Let it rest for a minute before serving. Once you stir in the cheese and butter, let the pan sit off the heat for about a minute. The orzo will thicken up slightly as it cools, and the sauce will cling better.
Serving Suggestions
Serve with crusty garlic bread and a side salad. The bread is perfect to that scrape up every last bit of sauce.
Storage Tips
Orzo and sausage keeps well, but you need to store it properly or it’ll dry out and lose that creamy texture.
Let the dish cool completely before transferring it to an airtight container. It’ll keep in the refrigerator for up to 4 days. The orzo will continue to absorb liquid as it sits, so it’ll look thicker and drier the next day. T
Reheating Tips
When reheating, add a few tablespoons of broth, water, or even milk to loosen it back up.
Heat it gently in a skillet over medium-low heat, stirring frequently, or microwave it in 30-second bursts, stirring in between. Don’t blast it on high heat or the orzo will turn gummy and the sausage will dry out.
Freezing Directions
You can also freeze this dish for up to 2 months. Portion it into freezer-safe containers and leave a little headspace since it’ll expand slightly. Thaw it overnight in the fridge, then reheat with extra liquid as you would leftovers. The texture won’t be quite as creamy as fresh, but it’s still solid for a quick meal.
Creamy Cajun Orzo and Sausage
Equipment
- deep skillet
- wooden spoon or spatula
Ingredients
- 1 tablespoon olive oil
- 1 ½ cups sliced smoked sausage
- ½ yellow onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 cup uncooked orzo
- 1 ½ cups chicken broth
- 1 teaspoon Cajun seasoning
- ½ cup half-and-half
- ½ cup shredded parmesan cheese
- 1 cup fresh baby spinach
- Juice of ½ lemon
- Optional: Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pan over medium heat. Add the sliced sausage and cook until browned. Transfer the sausage to a plate and set aside.
- In the same pan, add the diced onion and red bell pepper. If needed, add 1 tbsp of more oil. Cook for 4–5 minutes, until softened.
- Stir in the minced garlic and cook for about 30 seconds, until fragrant.
- Add the uncooked orzo to the pan and cook for 1–2 minutes, stirring frequently, until lightly toasted.
- Pour in the chicken broth and stir in the Cajun seasoning. Bring to a boil, then reduce heat and simmer uncovered for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Stir in the half-and-half, parmesan cheese, and cooked sausage. Cook for another 1–2 minutes until warmed through.
- Add the spinach and cook until wilted. Stir in the lemon juice and garnish with more parmesan and fresh parsley, if desired. Enjoy!
Notes
- I find the Cajun seasoning usually makes this salty enough, but you can add a little extra salt to taste if needed.
For extra heat, add a pinch of red pepper flakes along with the Cajun seasoning. - If the orzo looks dry while cooking or starts sticking to the bottom of the pan, add a small splash of chicken broth and continue cooking.
- Stir the orzo often while it cooks so it doesn’t stick to the bottom of the pan. Orzo absorbs liquid quickly and can thicken fast.
Nutrition
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This was a great dinner! Nice and hearty too!
Wow, this looks delicious. I’ve never cooked orzo in all of my 69 years, which I find kind of surprising! In fact, the first time I even ate some was at an Italian restaurant a couple of months ago, in chicken risotto. (OH SO GOOD.) I really want to try your dish. It looks and sounds amazing! I’m happy to tell you I’ll be featuring this post at Thursday Favorite Things today. 🙂