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One Pot Cajun Orzo
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One Pot Cajun Orzo

One Pot Cajun Orzo is a creamy and comforting skillet dinner loaded with smoky sausage, tender orzo pasta, Cajun spices, garlic, peppers, and Parmesan cheese. This easy one-pot meal is packed with bold flavor, comes together in about 35 minutes, and is perfect for busy weeknight dinners or cozy family meals.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 12 ounces smoked sausage, sliced
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 1/2 cups uncooked orzo pasta
  • 2 teaspoons Cajun seasoning
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 3/4 cup grated Parmesan cheese
  • 1 cup spinach, chopped
  • fresh parsley
  • extra Parmesan cheese
  • crushed red pepper flakes

Equipment

  • large deep skillet
  • Dutch oven
  • wooden spoon
  • measuring cups and spoons
  • chef knife

Method
 

  1. Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the sliced sausage and cook until browned.
  2. Stir in the onion and bell pepper. Cook for 4 to 5 minutes until softened. Add the garlic and cook for 30 seconds.
  3. Add the uncooked orzo, Cajun seasoning, smoked paprika, and black pepper. Stir well to coat the pasta in the seasonings.
  4. Pour in the chicken broth and bring the mixture to a gentle boil.
  5. Reduce heat to medium-low and simmer for 10 to 12 minutes, stirring occasionally, until the orzo is tender.
  6. Stir in the heavy cream, Parmesan cheese, and spinach. Cook for 2 to 3 minutes until creamy and heated through.
  7. Taste and adjust seasoning if needed.
  8. Garnish with parsley, extra Parmesan, and crushed red pepper flakes before serving.

Notes

Stir the orzo often to prevent sticking and ensure even cooking. Use freshly grated Parmesan cheese for the smoothest creamy texture. Add extra broth if the orzo absorbs too much liquid while cooking. Smoked sausage or andouille sausage both work beautifully in this recipe. Adjust the Cajun seasoning depending on your preferred spice level.