Creamy Cajun Orzo & Smoked Sausage

Steps

1. 1

   Heat a large skillet over medium-high heat and add a small amount of olive oil.

2. 2

   Add the diced smoked sausage and diced onion. Cook until the sausage is browned and the onion is softened and translucent.

3. 3

   Stir in the tomato paste and cook for 1 minute.

   Start 1-minute timer
4. 4

   Add the orzo and toast it for about 1 minute, or a few minutes as described in the video, stirring frequently so it does not scorch.

   Start 1-minute timer
5. 5

   Pour in the chicken broth. Add the Cajun seasoning, garlic powder, dried parsley, paprika, black pepper, and a little salt. Stir well.

6. 6

   Cover the skillet with a lid and bring the mixture to a boil.

7. 7

   Reduce the heat to a simmer. Cook for 10–12 minutes, stirring every few minutes to keep the orzo from sticking to the bottom, until the orzo is tender and most of the liquid has been absorbed.

   Start 12-minute timer
8. 8

   Remove the skillet from the heat. Stir in the heavy cream and freshly grated Parmesan until the mixture is smooth, creamy, and cheesy.

9. 9

   Let the skillet rest for 5 minutes so the sauce can thicken before serving.

   Start 5-minute timer