Jambalaya Risotto
This Jambalaya Risotto takes two of my favorite dishes and combines them together to make a delicious and easy meal that everyone will love!
Equipment
- skillet
- Saucepan
Ingredients
- 2 tablespoons olive oil
- 2 chicken sausages casings removed
- 2 andouille sausages sliced
- 1 pound large shrimp peeled and deveined
- 1 small onion finely diced
- 1 red bell pepper finely diced
- 2 ribs celery finely diced
- 1 small jalapeño seeded and minced
- 2 garlic cloves minced
- Salt and pepper to taste
- 1 tablespoon cajun seasoning
- 2 tablespoons Worcestershire sauce
- Couple dashes hot sauce
- 1 1/2 cups arborio rice
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 roma tomatoes diced
- 6 cups chicken stock warmed
- 3 scallions sliced
- Chopped fresh parsley for garnish
Instructions
- Set a large pan over moderate heat. Once hot, drizzle in the oil and add the sausage. Cook, breaking up with a wooden spoon, until crisp and no longer pink, about 5 to 8 minutes. Transfer to a plate and set aside.
- Add in the andouille sausage and cook until browned and crisp. Transfer to the plate with the chicken sausage and set aside.
- Drizzle in a bit more oil into the pan if needed. Then add the shrimp. Cook quickly until pink. Transfer to the plate as well.
- Add in the onion, bell pepper, celery, jalapeño and garlic. Cook until the veggies have softened. About 5 to 8 minutes. Add in the bay leaves, thyme, a pinch of salt and pepper, cajun season, worcestershire sauce and hot sauce. Stir in the rice and cook for a few minutes longer. Then add in the tomatoes.
- Add at warmed chicken stock, a ladleful at a time, mixing every now and then until the liquid as absorbed. Once there is very little liquid in the pan, add another ladleful and cook down once more. Continue to do this until all of the chicken stock has been used and/or the rice has softened and the risotto is "creamy" and thick. Give it a taste and adjust seasoning accordingly.
- Once done, fish out the bay leaves and thyme sprigs and discard. Then return the chicken sausage, andouille and shrimp to the pan. Add the scallions and parsley and give it all a stir. Cook for 1 to 2 minutes to warm through. Serve with a sprinkle of scallions, parsley and hot sauce. Enjoy!