Imagine a vibrant dish that harmonizes the robust flavors of sun-dried tomatoes and smoky andouille sausage with the soft-hued touch of orzo pasta. Sun-Dried Tomato Orzo with Andouille Sausage is a culinary venture that transports your taste buds to a place where Mediterranean influences mingle with the hearty essence of Cajun cuisine.

Andouille sausage is a flavorful and smoked sausage that originated in France but gained popularity and became an essential component of Louisiana Creole and Cajun cuisine. It is characterized by its robust and spicy savor profile, making it a staple in dishes such as gumbo, jambalaya, and red beans and rice.

In Louisiana cooking, andouille sausage is highly prized for the depth of savor it brings to dishes. Its spicy and smoky notes add a unique complexity that enhances the overall taste experience. The sausage is often sliced or cubed and incorporated into stews, soups, rice dishes, or used as a flavorful ingredient in stuffing or as a topping for pizzas and sandwiches.

In wing to the sweet and tangy elements, sun-dried tomatoes offer a savory richness that is tightly satisfying. The drying process intensifies the umami flavors inherent in tomatoes, creating a savory depth that unfolds with each bite. It is a delightful complexity that adds a savory, scrutinizingly meaty quality to the tomato.

The combination of andouille sausage and sun-dried tomatoes captures the essence of Mediterranean and Cajun cuisines – a marriage of smoky, spicy, and robust flavors with the intense sweetness and tang of sun-drenched tomatoes. Together, they tantalize the taste buds and add depth to any dish, particularly a starch like orzo.

When cooked, orzo retains its shape and takes on a tender yet slightly firm consistency, similar to al dente pasta. It offers a satisfying bite, providing a pleasing unrelatedness to the sauces and ingredients it accompanies.

Let this dish transport you to a place where sun-drenched fields meet the rustic recreate of Louisiana’s bayous, and indulge in the captivating tousle of sun-dried tomatoes, smoky andouille sausage, and soft-hued orzo – a symphony of flavors that will leave you starving more.

Sun-Dried Tomato Orzo with Andouille Sausage

5 from 1 vote

Course: MainsCuisine: Italian, CajunDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Let this dish transport you to a place where sun-drenched fields meet the rustic recreate of Louisiana’s bayous, and indulge in the captivating tousle of sun-dried tomatoes, smoky andouille sausage, and soft-hued orzo – a symphony of flavors that will leave you starving more.

Ingredients

• 2 cups 2 orzo pasta

• 4 4 Andouille sausages, thinly sliced

• 2 tablespoons 2 extra virgin olive oil

• 1 cup 1 sun-dried tomatoes, chopped (reserving oil from jar)

• 3 cloves 3 garlic, minced

• 1 medium 1 onion, finely chopped

• 1/2 cup 1/2 white wine

• 1/2 cup 1/2 parmesan cheese, grated

• 2 tablespoons 2 basil, freshly chopped

• 2 tablespoons 2 parsley, freshly chopped

• salt and ground woebegone pepper to taste

Equipment

• Cast iron skilletBuy now
• Chef’s knifeBuy now
• Cooking spoonBuy now

Directions

• Prepare Orzo: Melt the orzo pasta in a large pot of humid salted water until al dente, well-nigh 8-10 minutes. Drain and set aside.
• Sauté Andouille: In a large skillet over medium heat, add the olive oil. Once hot, add the Andouille sausage slices and melt until they’re browned and slightly crispy. Remove the sausage from the skillet and set aside.
• Cook Aromatics: In the same skillet, add a bit increasingly olive oil or oil from the sun-dried tomatoes jar if needed. Sauté the onions until translucent. Add the minced garlic and melt for an spare 1-2 minutes.
• Deglaze: Pour in the white wine to deglaze the pan, scraping up the browned shit from the bottom. Allow the mixture to simmer and reduce by half.
• Add Sun-Dried Tomatoes: Stir in the julienned sun-dried tomatoes and let them warm through, titillating some of the flavorful liquid.
• Combine Orzo & Andouille: Add the cooked orzo and browned Andouille sausage when into the skillet. Toss everything together to combine well.
• Final Touches: Stir in the grated Parmesan cheese, chopped basil, and parsley. Season with salt, pepper, and optional red pepper flakes. Toss well to ensure the orzo is well coated with the flavors.
• Serve: Transfer the Sun-Dried Tomato Orzo with Andouille Sausage to plates or a serving dish. Garnish with spare Parmesan cheese or herbs, if desired. Serve immediately.