Add one tbsp butter to a saucepan or Dutch oven over medium heat. Add the diced onions & sweet peppers and cook for 5 minutes stirring occasionally. While it's cooking, cut your Cajun Sausage into medallions or smaller pieces. Then add the garlic and cook an additional minute until fragrant.

Transfer softened veggies to a dish and set aside. Add your cut Cajun Sausage and lightly brown, roughly 4-5 minutes. Remove them from the pan and set aside, leaving any meaty burnt crumbs and juice for flavor.

Add 2 tbsp of butter and melt, then add your uncooked Orzo and toast in the butter. Be sure to work it thoroughly so it cooks evenly. Cook for roughly 2-3 minutes, then add your chicken stock, half & half or light cream, seasonings and bring everything to a boil. Then reduce the temperature and simmer for 5-7 minutes until the Orzo is tender. While simmering, give the sauce a taste and determine if you want to add more Cajun seasoning, salt, and/or pepper.

Add the veggies and sausage back into the pan, mix everything together well and allow to simmer for another 1-2 minutes. Then turn the heat off, add your grated parmesan cheese and mix it in thoroughly until the entire mixture is nice and thick.

Once well mixed, serve hot and enjoy!