3andouille sausage linkssliced into 1/2-inch thick rounds
2clovesof garlicminced
1tablespoonolive oil
½teaspoonsaltmore to taste
½teaspoonpeppermore to taste
Instructions
In a large, heavy stockpot (such as a Le Creuset dutch oven), over medium high heat, add olive oil to the pot and sauté garlic until fragrant, about 30 seconds. Add the andouille sausage and cook until the outsides are brown, about 5 minutes.
Add the orzo to the pot, stir around to toast it a little bit then add in the vegetable or chicken broth. Bring to a simmer then turn the heat down to a medium low, cover, and let orzo cook for 12 minutes, stirring occasionally.
The orzo should absorb all the liquid by the end of the cooking process and be a nice, creamy consistency. At this point, remove the pot from the heat, add the salt and pepper, then add the roasted vegetables. Toss to incorporate everything together.