Andouille Sausage Orzo bake
This Andouille Sausage Orzo Bake is the ultimate one-pot cajun sausage pasta dish.
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Servings: 6 servings
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
Serving: 1 | Calories: 403kcal | Carbohydrates: 29g | Protein: 18g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Cholesterol: 55mg | Sodium: 1397mg | Fiber: 2g | Sugar: 3g
