Creamy Cajun Shrimp and Sausage Orzo by Vansandsach

Ingredients

• 1 lb large shrimp, peeled and deveined
• 8 oz smoked andouille sausage, sliced into rounds
• 1 ½ cups dry orzo
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 3 cups chicken broth
• 1 cup heavy cream
• 2 tbsp Cajun seasoning, divided
• 1 tsp smoked paprika
• ½ tsp red pepper flakes
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• ½ cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. Pat shrimp dry and toss with 1 tbsp Cajun seasoning. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear shrimp for 1–2 minutes per side until pink and just cooked through, then remove and set aside.
2. In the same pan, add sausage slices and cook for 2–3 minutes until browned on both sides. Remove and set aside with the shrimp.
3. Reduce heat to medium, add butter to the pan, then sauté onion for 3–4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
4. Stir in cherry tomatoes and cook for 2 minutes until they begin to blister. Add remaining 1 tbsp Cajun seasoning, smoked paprika, and red pepper flakes, stirring to coat.
5. Add dry orzo and toast for 1 minute, stirring constantly. Pour in chicken broth and bring to a simmer. Cook uncovered for 8–10 minutes, stirring frequently, until orzo is al dente and most of the liquid is absorbed.
6. Reduce heat to low and stir in heavy cream and Parmesan. Simmer for 2 minutes until the sauce is creamy and coats the orzo.
7. Return shrimp and sausage to the pan, stir to combine, and heat through for 1–2 minutes. Taste and adjust salt and pepper.
8. Garnish with fresh parsley and serve immediately straight from the pan.