Place the oil, smoked sausage, onions, mini sweet peppers, broccoli and garlic into a large skillet and sauté until the onions are translucent, approximately 5 minutes over medium-to-low heat.
Add in the Cajun seasoning and dark chili powder and mix until mixture is well coated
Stir in the chicken stock and bring to a boil.
Add the orzo and stir until combined. Simmer uncovered for 12 minutes or until the orzo is tender.
Stir in the Velveeta till melted
Garnish with diced scallions and serve.
Notes
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