Creole Jambalaya Risotto Shrimp (Printable Version)
Fusion of Creole jambalaya and creamy risotto with shrimp, sausage, and seasoned vegetables in a savory broth.
# What You'll Need:
→ Seafood & Meats
01 - 14 oz large shrimp, peeled and deveined
02 - 5 oz andouille sausage, sliced
03 - 1 boneless, skinless chicken breast, diced (optional)
→ Vegetables
04 - 1 medium onion, finely chopped
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced
08 - 1 can (14 oz) diced tomatoes, drained
09 - 2 spring onions, sliced (for garnish)
→ Rice & Liquids
10 - 1 ½ cups Arborio rice
11 - 4 cups chicken or seafood stock, kept hot
12 - ½ cup dry white wine
→ Spices & Herbs
13 - 2 tsp Creole seasoning
14 - ½ tsp smoked paprika
15 - ¼ tsp cayenne pepper (or to taste)
16 - ½ tsp dried thyme
17 - 1 bay leaf
18 - Salt & black pepper, to taste
19 - 2 tbsp fresh parsley, chopped (for garnish)
→ Fats
20 - 2 tbsp olive oil
21 - 2 tbsp unsalted butter
# Method:
01 - Heat 1 tablespoon olive oil in a large, deep skillet over medium heat. Add andouille sausage and chicken (if using), sauté until browned, about 4-5 minutes. Remove and set aside.
02 - In the same skillet, add remaining olive oil. Sauté onion, bell pepper, and celery until softened, 4-5 minutes. Add garlic and cook 1 minute more.
03 - Stir in Arborio rice and toast for 2 minutes, stirring constantly.
04 - Pour in the white wine, stirring until mostly absorbed.
05 - Add tomatoes, Creole seasoning, paprika, cayenne, thyme, bay leaf, salt, and pepper. Mix well.
06 - Begin adding hot stock, one ladleful at a time, stirring frequently and letting each addition absorb before adding more. Continue for 20-25 minutes until rice is creamy but al dente.
07 - Return sausage (and chicken) to the pan. Add shrimp and butter, stirring gently. Cook 3-5 minutes until shrimp are opaque and cooked through.
08 - Remove from heat. Discard bay leaf. Adjust seasoning, if needed. Serve hot, garnished with parsley and spring onions.
# Chef's Tips:
01 -
- The way Creole spices dance through creamy risotto creates something entirely new yet deeply familiar
- One pan delivers that restaurant quality richness that makes people pause after their first bite
02 -
- Rushing the stock addition makes gummy risotto, let each ladleful fully absorb before reaching for more
- Adding shrimp too early makes them rubbery, they only need those final few minutes to cook perfectly
03 -
- Warm your serving bowls in the oven while the risotto rests, it keeps the dish hotter longer
- Have a glass of that white wine you are cooking with while you stir, the risotto practically demands it