Creole Jambalaya Risotto (Printable View)
A creamy risotto blending Italian technique with spicy Creole jambalaya flavors for a vibrant main dish.
# What You Need:
→ Proteins
01 - 7 oz andouille sausage, sliced
02 - 7 oz boneless skinless chicken breast, diced
03 - 5 oz medium shrimp, peeled and deveined
→ Vegetables
04 - 1 medium onion, finely chopped
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 cloves garlic, minced
08 - 1 medium tomato, diced
→ Rice & Liquids
09 - 1.5 cups Arborio rice
10 - 4 cups chicken stock, warmed
11 - 0.5 cup dry white wine
→ Spices & Seasonings
12 - 1 tsp smoked paprika
13 - 0.5 tsp cayenne pepper
14 - 1 tsp dried thyme
15 - 1 tsp dried oregano
16 - 2 bay leaves
17 - Salt and black pepper to taste
→ Fats
18 - 2 tbsp olive oil
19 - 1 tbsp unsalted butter
→ Garnish
20 - 2 tbsp fresh parsley, chopped
21 - Lemon wedges
# How-To Steps:
01 - Heat olive oil in a large skillet or Dutch oven over medium heat. Add andouille sausage and cook 3-4 minutes until browned. Remove and set aside.
02 - Season chicken with salt and pepper. Add to the pan and sauté 3-4 minutes until lightly golden. Remove and set aside with sausage.
03 - Add butter to the pan. Sauté onion, bell pepper, and celery 4-5 minutes until softened. Add garlic and cook 1 minute more.
04 - Stir in Arborio rice and cook 2 minutes, stirring constantly, until grains are coated and slightly translucent at edges.
05 - Pour in white wine and cook, stirring, until mostly absorbed by the rice.
06 - Stir in diced tomato, smoked paprika, cayenne, thyme, oregano, and bay leaves until well combined.
07 - Add warm chicken stock 0.75 cup at a time, stirring continuously. As rice absorbs liquid, add more stock. Continue 20-25 minutes until rice is creamy and al dente.
08 - Return sausage and chicken to pan. Stir in shrimp and cook 4-5 minutes until shrimp are pink and cooked through.
09 - Remove from heat. Discard bay leaves. Adjust seasoning with salt and pepper. Serve immediately garnished with fresh parsley and lemon wedges.
# Expert Advice:
01 -
- The way the andouille renders its fat into the rice creates depth that regular risotto can only dream about
- Its a weeknight dinner that tastes like it simmered all day but actually comes together in under an hour
02 -
- The stirring step is non negotiable, I tried shortcutting it once and ended up with sticky, uneven rice
- Warm stock makes a massive difference in texture, cold stock makes the rice cook unevenly
03 -
- Taste the rice before adding salt, the andouille and stock might already provide enough seasoning
- Have your wine opened and stock warming before you start cooking, this recipe moves fast once you begin