NEW

Red Wine Braised Beef Tips

Red Wine Braised Beef Tips is hands down a show-stopper dinner that is hassle-free! Beef stew meat are lightly coated in flour and sautéd until browned. Then, in goes the red wine and balsamic vinegar! The beef is nestled back into the sauce with fresh herbs and...

Chocolate Espresso Bundt Cake

Chocolate Espresso Bundt Cake combines two of my most favorite things: chocolate and coffee! A rich, chocolate cake batter is swirled with a whole cup of brewed coffee, poured into a bundt cake pan and baked until fluffy. An espresso cream cheese frosting is then...

Herbed Mushroom Risotto

Herbed Mushroom Risotto is a decadently good side dish. Baby portabella mushrooms are sautéd in a garlic, herb butter until perfectly browned, then served on top a bed of creamy, cheesy risotto. The mushrooms are like little flavor bombs swirled into decadently creamy...

Super Simple Garlic Bread

Super Simple Garlic Bread is just that: super simple, yet unbelievably delicious! A baguette is sliced, smothered with butter, dusted with garlic salt and broiled until perfectly golden brown and crispy. You can't get much better than bread and butter! This recipe is...

Chocolate Chunk Snickerdoodles

Chocolate Chunk Snickerdoodles are two cookies combined into one, delicious treat! Chocolate chunks (or chips!) are swirled into a classic, slightly tangy and cinnamon-speckled snickerdoodle cookie dough. Each cookie dough ball is then rolled in a cinnamon-sugar...

Chocolate Candy Cane Cream Pies

Chocolate Candy Cane Cream Pies are a festive twist on a classic cookie. Two chocolate cookies scented with mint are sandwiched together by a candy cane cream cheese frosting and then rolled in crushed candy canes. You can't help but rock around the Christmas tree...

Chicken and Dumplings Soup

Chicken and Dumplings Soup is the ultimate comfort food. Cream is added to a classic chicken soup base of chicken stock, chicken, mirepoix, and herbs to make it extra delicious. You then dollop spoonfuls of buttermilk dumplings into the soup and let them simmer away...

Soft Gingerbread Cookies

Soft Gingerbread Cookies are perfectly soft, chewy and sugary crisped. Molasses, ginger and cinnamon are swirled together into a fluffy cookie dough, rolled into a cinnamon-sugar coating and baked until fluffy and golden brown. It's Christmas in a cookie! Soft...

Cookie Butter Monster Cookies

Cookie Butter Monster Cookies are loaded full of goodies! Creamy, slightly spiced cookie butter is swirled together with oats, white chocolate chips and festive M&M's to make this cookie perfect for the holidays. Each bite will leave you feeling jolly! Monster...

Braised Cranberry Balsamic Chicken

Braised Cranberry Balsamic Chicken is a delicious, show-stopper dinner that doesn't require a lot of work! Chicken breasts are seared until golden brown and then nestled into a decadent sauce of reduced balsamic vinegar, cranberries and fresh herbs. They come out...

Stovetop White Cheddar Mac n Cheese

Stovetop White Cheddar Mac n Cheese is so creamy and deliciously good that you won't believe it comes together in under 30 minutes. Four different kinds of cheeses, like white cheddar, mozzarella, asiago and parm, are whisked together with heavy cream and milk until...

The Monthly Scoop – November 2019

Welcome to another Monthly Scoop post! Is it just me, or was November gone within a blink of an eye? It flew by! November was loaded full of cooking, food comas, recipes, time with family and friends and the discovery of cookie butter. But, I also did something I said...

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

2 Comments

  1. Sonja

    If you were to substitute the shrimp out for another protein (like chicken), how would you recommend doing this? Thanks.

    Reply
    • KJ

      Hey Sonja! I would add the chicken (cut into 1 inch pieces) at the same time I add in the sausage! That way, the chicken pieces will have some time to cook and brown. Thanks!

      Reply

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