Ingredients
Andouille Sausage:
1 1/2 lbs, sliced
Olive Oil:
2 tbsps
Garlic:
3 cloves, minced
Orzo:
1.5 cups
Chicken Broth:
2 1/2 cups
Heavy Cream:
1 cup
Cajun Seasoning:
3 tbsps
Corn:
1 cup
Fresh Spinach:
2 cups
Instructions
- Slice sausage: into ¼ inch slices. Brown in olive oil in a large skillet over medium heat.
- Add garlic: Saute for 2 minutes. Add orzo, toast for 2-3 minutes, then add chicken broth. Boil, reduce heat, cover, and cook for 7-8 minutes.
- Stir in cream, Cajun seasoning, corn, spinach: Cook until spinach wilts. Add more broth if needed. Season with salt and pepper.
Notes
- Don’t overcook the orzo. Toast before adding broth and cook until al dente.
- Taste and adjust seasoning throughout cooking.
- Best served hot as a main dish or side.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Saute, Simmer
- Cuisine: Cajun
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 547 kcal
- Sugar: 4g
- Sodium: 983mg
- Fat: 39g
- Saturated Fat: 15g
- Unsaturated Fat: 21g
- Trans Fat: 0.2g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 108mg
