Cajun Chicken Sausage Orzo (20 Minutes)
This Cajun chicken sausage orzo is creamy, spicy and packed with flavor. Simple shortcuts like chicken sausage and frozen peppers make it a fast, satisfying dinner you’ll want on repeat.
Servings 4
Calories 584kcal
Ingredients
- 1 package Cajun chicken sausage or spicy italian chicken sausage
- 12 oz orzo pasta
- 1 bag frozen sliced bell peppers
- 1.5 tablespoon cajun seasoning
- ½ teaspoon salt
- 1 tablespoon avocado oil
- ¼ cup oat flour
- 1 cup milk
- 28 oz diced tomatoes drained
- 1 cup chicken broth
- ¼ cup parmesan optional
Instructions
- Bring water to a boil. When water has come to a boil, add pasta and cook according to instructions on the box.12 oz orzo pasta
- Place a large skillet over medium high heat.
- Slice the sausage into coins. When the skillet is hot, spray with avocado oil and add the sausage and cook 2-3 minutes per side.1 package Cajun chicken sausage
- Once sausage has browned, add frozen bell peppers, cajun seasoning and salt. Cook for 6-7 minutes until defrosted and warmed through and most of the water has cooked off of the bell peppers. .1 bag frozen sliced bell peppers, 1.5 tablespoon cajun seasoning, ½ teaspoon salt
- Push everything to the outside rim of the skillet to make room in the center to build the sauce. Add 1 tablespoon avocado oil and ¼ cup oat flour. Stir that mixture together with a fork, then add the milk a few tablespoons at a time, mixing it in the flour mixture. You will notice it starting to thicken and create a creamy sauce.1 tablespoon avocado oil, ¼ cup oat flour, 1 cup milk
- Drain the can of diced tomatoes, add to the skillet along with the chicken broth and optional parmesan cheese.28 oz diced tomatoes, 1 cup chicken broth, ¼ cup parmesan
- When pasta is done cooking, drain it and add immediately to the skillet with the sausage and peppers. Stir well and top with more parmesan if you please.
Notes
Tips for Success
- Use the biggest skillet you have. This recipe makes a lot of food. If your skillet feels too full, pour the Cajun sauce into the pot with the drained orzo instead of trying to combine everything in the pan.
- Brown the sausage if you can. It’s fully cooked already, but taking a few minutes to brown the slices adds so much flavor. If you’re short on time or energy, skip it, the recipe still works.
- Cook the bell peppers long enough for some of the water to evaporate.
They don’t need to be totally dry, but you want most of the moisture gone so the roux forms properly in the center of the pan. - Mix the flour and milk with a fork. This helps break up any clumps and keeps the sauce smooth. When adding milk to the pan, start slow, just a few tablespoons at a time, so the sauce thickens evenly without lumps.
Nutrition
Calories: 584kcal | Carbohydrates: 87g | Protein: 34g | Fat: 13g | Fiber: 10g | Sugar: 12g
