Jambalaya Risotto
Okay so today’s recipe is a bit tongue and cheek as I know it’s a bit of a stretch to really call this a mash-up. Jambalaya Risotto is basically just jambalaya but an abbreviated rendition. It comes together, in my opinion, quicker than the traditional version. If you want something more classic, then this recipe here is for you. I’ve also done it on a sheet pan in the oven and I can’t recommend that enough. Meanwhile, if you want something a bit more fun, I also have this poutine version that I think is just amazing. All this to say that there is always room for new and improved ways to make jambalaya and I’m definitely okay with that.
If you’re looking for a quick and easy weeknight meal or a bit fancier weekend dish, then look no further. This risotto is a winner in my book and I know you’ll love it. Give it a try and let me know what you think below. As always, thank you so much for reading and following along.
Jambalaya Risotto
Equipment
- Saucepan
- Skillet
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
- Kosher salt and coarse black 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!
