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!
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Thanks for following and cooking along with me!