NEW

Spiced Apple Butter Bread

Spiced Apple Butter Bread is a perfect fall baking recipe! Each slice is like a warm, sweet apple wrapped up in a cinnamon blanket. Serve the bread warm from the oven with a smear of extra apple butter and it's a match made in heaven! Apple butter is like an apple...

Toasted S’mores Cupcakes

Toasted S'mores Cupcakes are a cupcake lover's dream come true! A moist and decadent chocolate cupcake is topped with a swirl of marshmallow fluff cream cheese frosting, dusted with crumbled graham crackers and a perfectly toasted marshmallow. Each bite will have you...

Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas are a perfect weeknight dinner! Colorful bell peppers and chipotle chicken simmer and caramelize together on one sheet pan. Scoop it all into a tortilla, top with some sour cream and fresh avocado and you have a delicious, simple dinner on...

Baked Chili Cheese Dogs

Baked Chili Cheese Dogs is a simple twist on a classic hot dog dish. Hot dogs are piled high with a quick, homemade chili, a generous sprinkle of cheese, and then baked until crispy and melted. Serve them up with a dollop of sour cream, fresh green onions and, of...

BBQ Smoked Baby Back Ribs

BBQ Smoked Baby Back Ribs are lip-smacking, finger-licking good smoked ribs! A homemade seasoning blend is generously rubbed all over the ribs and they are smoked low and slow until they are fall-off-the-bone tender. Just when you think that these ribs can't get any...

Smoky Bacon Queso

Smoky Bacon Queso is a decadently cheesy, salty, bacon appetizer that is irresistible! Grab a chip and cannon ball straight into a cheesy vat of goodness. Cheddar and pepper jack cheese melt together in a creamy base that is swirled with crispy bacon. Smoky Bacon...

Bonfire Peach Pie

Bonfire Peach Pie is a scrumptious peach dessert to transition you from Summer to Fall. A buttery, graham cracker crust is the base to deliciously, sweet peach filling topped off with roasted marshmallows. Each bite will have you sitting next to a campfire with a...

Jambalaya Risotto

Jambalaya Risotto is the best of two worlds! Classic risotto rice is simmered low and slow with onions, peppers, garlic, cajun-style andouille smoked sausage, shrimp and seasonings. The result is a crazy, delicious bowl of risotto! Dinner is served and only one pan...

Tiramisu Cups

Tiramisu is a classic, irresistible dessert, and these Tiramisu Cups are no exception! A slightly sweet and tangy mascarpone whipped cream is layered with spiked-coffee-dipped lady fingers and then dusted with cocoa powder. Each spoonful comes out with layers of...

The Monthly Scoop – August 2019

Welcome to another post of The Monthly Scoop! We're going to unpack all the goodies from August and, boy-oh-boy, do we have a lot to cover! August was loaded with all sorts of wonderful things: the new website launched, 14 delicious recipes were posted and a lot of...

Classic Chocolate Cake

Whatever you are celebrating, Classic Chocolate Cake is there to party! Rich, moist chocolate cake is layered together with a decadently creamy chocolate cream cheese frosting. When you run your fork smoothly through the cake and come out with three layers of frosted...

Simple Smoked Pulled Pork

Simple Smoked Pulled Pork is a classic smoker recipe to have up your sleeve! This pulled pork recipe is every bit of succulent, smoky and lip-smacking good. A Boston Butt Pork Roast is coated in a homemade seasoning rub and smoked until the meat is fall-off-the-bone...

Jambalaya Risotto

Jambalaya Risotto is the best of two worlds! Classic risotto rice is simmered low and slow with onions, peppers, garlic, cajun-style andouille smoked sausage, shrimp and seasonings. The result is a crazy, delicious bowl of risotto! Dinner is served and only one pan is required! 

Dinnertime has never been this delicious. When all the flavors combine and hit your tongue for the first time, you will be exported to a soulful spot in New Orleans, then quickly reminded about a vineyard country-scape in Italy. It’s that good. 

Using a risotto rice in this recipe is so important becuase it gives the dish a creaminess effect that you would not be able to get from original rice. If you don’t happen to have risotto rice on hand, you can use regular, white rice, but keep in mind that you will be missing out on a majorly decadent creaminess. Difficult to explain, but sure is easy to eat!

Although this recipe is loaded with so many goodies, it doesn’t overwhelm you when you eat it! Since this dish has so many great things going for it, it can’t get any better than it already is, right? Well, maybe it can! This recipe is also very versatile. You could add in chicken, different varieties of bell peppers, zucchini, okra, scallops and the list could go on and on. 

Get this Jambalaya Risotto simmering on the stovetop and have a one-pan dinner that you won’t be able to forget!

Print

Jambalaya Risotto


  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour, 30 minutes
  • Yield: 6 servings 1x

Description

Jambalaya Risotto is the best of two worlds! Classic risotto rice is simmered low and slow with onions, peppers, garlic, cajun-style andouille smoked sausage, shrimp and seasonings. The result is a crazy, delicious bowl of risotto! Dinner is served and only one pan is required!


Scale

Ingredients

  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon chopped garlic
  • 4 tablespoons butter
  • 13 oz Cajun-style andouille smoked sausage, cut into 1/4 inch rounds
  • 1 pound shrimp, peeled and deveined
  • 2 cups risotto rice
  • 14.5 oz can diced tomatoes
  • 1 teaspoon Cajun seasoning
  • 1/2 cup white wine
  • 4 cups chicken stock
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Heat the olive oil over medium heat in a large skillet. Add in the onion and bell peppers and gently sauté for about 3-5 minutes, avoiding any browning. Add in the butter and stir until melted. Add the sausage into the pan and toss to combine. Sauté for another few minutes more.
  2. Add the rice in with the sausage and peppers and allow the rice to slightly toast in the butter for a couple minutes. Pour in the white wine and gently deglaze the pan. Stir in the diced tomatoes and cajun seasoning.
  3. Reduce the heat to medium-low. Working with one cup of chicken stock at a time, pour the stock into the rice and gently stir to combine. Allow the rice to simmer in the stock and when it starts to soak it all up, add in another cup of stock. This labor of love will take 15-20 minutes.
  4. When you get to the last cup of chicken stock, add in the shrimp as well. Gently stir to combine. Let the risotto and shrimp simmer in the last cup of stock until it is absorbed and the shrimp are cooked through, about 5-8 minutes. Stir in the fresh parsley and season to taste with salt and pepper. Enjoy!

Notes

  • Risotto can be a labor of love, but it is completely worth it!

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

Previous

Next

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipes and Posts Straight to your Inbox

Recipes and Posts Straight to your Inbox

Please enter your email and name below.

You have Successfully Subscribed!

Pin It on Pinterest

Share This