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