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Carolyn Wong's One Pot Turkey Sausage Orzo
Ingredients
- 2 tsp Olive Oil, divided
- 13 oz Butterball Natural Hardwood Smoked Turkey Sausage, sliced on a bias and cut in half
- 1 Yellow Onion, diced
- 1 Green Bell Pepper, diced
- 3 cloves Garlic, minced
- 1 cup Orzo, uncooked
- 14 oz can Fire Roasted Diced Tomatoes
- 1.5 cups Water, add more as needed
- 2 cups Baby Spinach, about 2 large handfuls
- Sliced Green Onions and Hot Sauce, optional to serve
- Cajun Seasoning:
- 1 tsp Smoked Paprika
- 1⁄2 tsp Garlic Powder
- 1⁄2 tsp Onion Powder
- 1⁄2 tsp Dried Oregano
- 1⁄2 tsp Dried Thyme
- 1⁄4 tsp Cayenne
- 1⁄4 tsp Salt
- 1⁄4 tsp Black Pepper
Directions
- Combine the Cajun seasoning ingredients together in a small bowl. You can also substitute with about 1 tbsp of pre-made Cajun seasoning.
- Heat 1 tsp of olive oil in a large pot or high-rimmed saute pan over medium heat. Add the sliced turkey sausage. Cook for 5 minutes, stirring occasionally to get browning on all sides. Set aside on a plate.
- Add the remaining 1 tsp of olive oil to the same pot. Add the diced onion and bell pepper. Cook for 5 minutes until softened, stirring occasionally.
- Stir in the minced garlic and uncooked orzo. Cook for 2 minutes, stirring often. Mix in the Cajun seasoning and cook for 1 minute.
- Mix in the can of diced tomatoes, water, and the set aside turkey sausage. Bring to a boil, turn the heat to low, and cover the pot.
- Cook for 12-15 minutes or until the orzo is cooked through. Stir the orzo every few minutes and add additional water as needed if the liquid is absorbing too quickly.
- Once the orzo is cooked, mix in the spinach. The spinach should quickly wilt.
- Divide among bowls to serve. Optionally serve with sliced green onions and hot sauce.
