Andouille Sausage Orzo Bake
This Andouille Sausage Orzo Bake is the ultimate one-pot cajun sausage pasta dish. It acts wonderfully as a main entree or also as a delicious cajun side dish.
Andouille Sausage Pasta Recipe is one of my favorite cajun dishes. It is the perfect busy day dish, ready in only 30 minutes!
This spicy and zesty dish is seriously full of flavor and is so easy! Probably one of the easiest recipes ever made in one pot.
Serve it up with a side of yummy veggies or as a side to one of your favorite family meals. It is so versatile!
Dinner becomes a breeze followed by a no fuss clean up. WIN! WIN!
If you like orzo, and who doesn’t, check out this easy Parmesan orzo recipe. Perfect for a Meatless Monday or a quick side dish.
Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!
Variations/Substitutions
- Andouille Sausage – If you don’t like the spicy cajun sausage, feel free to use kielbasa or your favorite smoked sausage.
- Poblano pepper – Poblanos have a kick to them. If you want, you can substitute green bell pepper in its place.
- Spices – I like to use a homemade Cajun Seasoning but feel free to use Tony Chachere’s or Zatarains Creole seasoning. You can also use your own combination of spices with cayenne pepper and red pepper flakes for spice.
- Pasta – I like the small shape of orzo and it cooks fast. Feel free to use other shapes like ditalini, elbow, or small shells. You might have to adjust the cooking time and add a little more water/broth to accommodate the extra cooking time for slightly larger shapes.
For the full recipe and detailed instructions, please see the recipe card at the end of this post.
How long does it last?
Refrigerate and leftovers in an airtight container and will last at least 4 days. Reheat in the microwave or oven until heated through.
Can I freeze it?
Freeze this after it’s baked, in an airtight container, for up to 3 months. Thaw overnight before reheating.
Keep in mind that the texture might change a bit when thawing or you might have to add a little bit of water when reheating.
Can I make it ahead of time?
You can prep the Cajun sausage pasta ahead of time but leave OFF the bread crumbs. Store it in a casserole dish with an airtight lid. Keep in the fridge for up to 3 days.
When ready to eat, add the breadcrumbs and reheat at 350 degrees in the oven until it is warmed all the way through.
Serving Suggestions
This is a complete meal all on its own with the sausage, veggies, and pasta. If you need some extras, serve it with a salad, some fried corn, and this garlic bread!
Tips for No Leftovers
- If the mixture seems a bit dry in steps 6 or 7 add water a tablespoon or two at a time before stirring in mozzarella cheese.
- Add as much spice as you like and use your favorite Cajun spices or seasonings.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
Pin this recipe to your favorite Pinterest board (NOW, before you forget!) and plan on making this Cajun pasta bake for your next busy weeknight dinner.
Andouille Sausage Orzo bake
Ingredients
- 12 ounces Andouille Sausage sliced
- 3 cloves Garlic minced
- 6 ounces Cherry Tomatoes sliced
- 1 Poblano Pepper diced
- 1 1/2 cups Orzo pasta uncooked
- 1 teaspoon Cajun seasoning
- 2 tablespoons Chicken Stock Concentrate
- 4 1/4 cups Water
- 1 teaspoon Salt
- 3/4 cup Mozzarella Cheese shredded
- 2/3 cup Parmesan Cheese shredded
- 2/3 cup Panko Breadcrumbs
Instructions
- Preheat oven to broil on high.
- Heat up sausage in a large tall-sided oven proof skillet for approximately 2-3 minutes.
- Add garlic, tomatoes, and poblano peppers to the skillet and cook until tomatoes start to look wilted, approximately 3 minutes.
- Add orzo and stir until it is coated with the juices in the pan.
- Add Cajun seasoning, stock concentrate, salt, and 4 1/4 cups water and bring to a boil.
- Lower heat to a simmer and let cook for 10-12 minutes, stirring occasionally.
- While sausage orzo mixture is simmering, combine parmesan and panko breadcrumbs in a small mixing bowl.
- When orzo is cooked al dente, stir shredded mozzarella cheese into sausage orzo mixture and mix well.
- Sprinkle panko mixture on top of sausage orzo.
- Broil in oven until panko starts to brown, approximately 2-3 minutes. Be careful not to burn, it browns quickly!
Notes
- If the mixture seems a bit dry in steps 6 or 7 add water a tablespoon or two at a time before stirring in mozzarella cheese.
- If preferred, a little more or less cajun spice can be added for more or less spice.
- Goes well with garlic bread and/or a salad for a side.
- Other brands of cajun seasoning can be substituted if preferred.
Nutrition
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