Ingredients 
    • 450 grams of orzo pasta
    • 2 tablespoons of unsalted butter
    • 450 grams of smoked sausage
    • 2 celery stalks, diced
    • 1 onion, diced
    • 1 red bell pepper, diced
    • 4 teaspoons of Cajun seasoning
    • 800 grams of diced tomatoes with juice
    • 2 tablespoons of roasted chicken broth
    • ½ cup grated Parmesan cheese, divided
    • 2 tablespoons of finely chopped fresh parsley
Instructions
  • In large saucepan set over medium heat, melt butter. Add sausage, celery, onion, red pepper and Cajun seasoning; cook, stirring occasionally, for 4 to 6 minutes or until sausage is starting to brown and vegetables are starting to soften.
  • Stir in tomatoes and Roasted Chicken Base. Add orzo and pour in 4 cups water. Cover and bring to a boil, stirring occasionally. Reduce heat to medium. Cook, stirring occasionally, for 8 to 10 minutes or until orzo is al dente and has absorbed most of the cooking liquid. Remove from heat and let stand 5 minutes.
  • Stir in half the Parmesan and parsley. Serve with remaining Parmesan.
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