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Place the diced sausage and onion into a skillet over medium high heat. Cook for 3–5 minutes, until the sausage is nicely browned and the onions have softened, then take them out of the skillet.
In the same skillet, add the orzo and tomato paste, stirring well. Allow the orzo to toast for 1–2 minutes. Add the chicken broth along with the Cajun seasoning, onion powder, parsley, and garlic powder. Whisk to combine and bring everything to a boil. Stir occasionally and let it cook for 10–12 minutes, or until the orzo reaches an al dente texture.
Remove from heat and pour in the heavy cream and Parmesan cheese. Stir until the cheese has fully melted, then mix in the cooked sausage and onions. Let it rest for about 5 minutes to soak up the remaining broth. Serve and enjoy!