1 pound orzo
2 tablespoons extra virgin olive oil plus a 1 tablespoons for the pasta water
2 medium onions, coarsely chopped
2 green bell peppers, chopped
2 teaspoons salt
2 teaspoons oregano
1/2 teaspoon cayenne pepper
1 cup chicken broth
1 tablespoon flour
4 links smoked andouille, halved lengthwise, sliced 1/4 inch thick
Cook orzo according to the instructions on the box. Add a tablespoon of olive oil to the water. Stir the orzo to loosen. The oil will keep the pasta from sticking together.
Meanwhile, heat oil in large skillet over high heat before adding the onions. Cook for 5 minutes, stirring often.
Next add the red bell peppers. Cook for another few minutes until they are tender. Mix in salt, oregano and cayenne. Add the flour to the chicken broth. Stir to combine and then add it to the skillet with the sausage. Simmer 15 minutes.
Once the ozo is finished cooking, drain and add to the skillet.
Turn off the heat and stir.