Creamy Cajun Spiced Double Chorizo Orzo
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Creamy Cajun Spiced Double Chorizo Orzo

Creamy Cajun Spiced Double Chorizo Orzo

with Peas and Crispy Onions

Not to be confused with rice, orzo is actually a type of pasta. In our Creamy Cajun Spiced Chorizo Orzo, we up the smokiness of the chorizo with Cajun spice mix, which contains ingredients such as chilli powder, ground cumin, oregano and thyme.

Tags:
Extra spicy
Allergens:
Cereals containing gluten
Milk
Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove

180 grams

Orzo

(Contains Cereals containing gluten)

120 grams

Diced Chorizo

(Contains Milk)

30 grams

Tomato Puree

1 sachet(s)

Cajun Spice Mix

10 grams

Chicken Stock Paste

120 grams

Peas

75 grams

Creme Fraiche

(Contains Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

1 sachet(s)

Crispy Onions

(Contains Cereals containing gluten)

Not included in your delivery

1 tbsp

Honey

100 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)4233 kJ
Energy (kcal)1012 kcal
Fat52.8 g
of which saturates23.3 g
Carbohydrate91.5 g
of which sugars17.8 g
Dietary Fiber6 g
Protein43.3 g
Salt6.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Kettle
Sieve
Large Saucepan
Large Frying Pan

Instructions

Get Prepped
1

a) Boil a full kettle. 

b) Meanwhile, peel and grate the garlic (or use a garlic press).

Boil the Orzo
2

a) Pour the boiled water into a large saucepan with 0.5 tsp salt on high heat.

b) Add the orzo to the water and bring back to the boil. Cook until tender, 10 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Chorizo Time
3

a) Meanwhile, heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

c) Lower the heat, then stir in the garlic, tomato puree and Cajun spice mix (add less if you'd prefer things milder). Cook until fragrant, 1 min.

Sauce Things Up
4

a) Add the chicken stock paste, honey and water for the sauce (see pantry for both amounts) to the chorizo. Stir to combine and bring to the boil.

b) Simmer until thickened, 3-4 mins.

All Together Now
5

a) Once the sauce has thickened, add the peas and simmer until piping hot, 1 min.

b) Stir through the cooked orzo and creme fraiche. Bring to the boil, then remove from the heat.

c) Stir through the cheese until melted. Taste and season with salt and pepper if needed.

Serve Up
6

a) Share the creamy Cajun chorizo orzo between your serving bowls. 

b) Sprinkle over the crispy onions to finish.

Enjoy!