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.
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
