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Creamy Cajun Spiced Chorizo Orzo
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Creamy Cajun Spiced Chorizo Orzo

with Peas and Toasted Breadcrumb Topping

Cereals containing gluten

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


serving amount

25 grams

Panko Breadcrumbs

(Contains Cereals containing gluten)

2 unit(s)

Garlic Clove

180 grams


(Contains Cereals containing gluten)

60 grams

Diced Chorizo

1 sachet(s)

Cajun Spice Mix

30 grams

Tomato Puree

150 grams

Creme Fraiche

(Contains Milk)

10 grams

Chicken Stock Paste

120 grams


20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

1 tsp


75 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)3876 kJ
Energy (kcal)926 kcal
Fat48.3 g
of which saturates26.4 g
Carbohydrate93.5 g
of which sugars14.2 g
Protein30.2 g
Salt3.56 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Frying Pan
Small Bowl
Large Saucepan



a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the breadcrumbs. Season with salt and pepper and fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch it like a hawk as they can burn easily.

c) Meanwhile, boil a full kettle. 

d) Peel and grate the garlic (or use a garlic press).


a) Once toasted, transfer the crumbs to a small bowl and set aside.

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

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

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


a) Meanwhile, wipe out the (now empty) frying pan and pop on medium heat (no oil).

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

c) For the final min, stir in the Cajun spice mix and cook until fragrant.

d) Add the garlic and tomato puree to the pan, then stir-fry for 1 min more.


a) Stir the creme fraiche, chicken stock paste, sugar and water for the sauce (see pantry for both amounts) into the frying pan.

b) Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.


a) Once the sauce has thickened, stir in the peas, hard Italian style cheese and butter (see pantry for amount). 

b) Heat until the peas are piping hot and the butter and cheese have melted, 1 min.

c) Stir the cooked orzo into the sauce. Mix well to combine.

d) Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.


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

b) Sprinkle over the crumb topping to finish.