Slice the smoked sausage into rounds and set aside. Dice the onion and bell pepper, and mince the garlic. Thaw the frozen peas if they are not already thawed.

In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Once hot, add the sliced smoked sausage and sauté for about 5-7 minutes until browned. This step adds flavor through caramelization.

Add the diced onion and bell pepper to the pot. Sauté for another 3-4 minutes until the vegetables are softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Stir in the orzo pasta, Cajun seasoning, dried thyme, and smoked paprika, ensuring the orzo is well coated with the spices. Pour in the chicken broth and bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until the orzo is cooked al dente and has absorbed most of the liquid. Stir occasionally to prevent sticking.

Once the orzo is cooked, stir in the thawed peas and season with salt and black pepper to taste. Cook for an additional 2-3 minutes until the peas are heated through.

Remove from heat and garnish with chopped fresh parsley before serving.