Creole Jambalaya Shrimp Fusion (Printable Version)
A flavorful fusion of Creole spices, shrimp, and sausage with creamy rice and aromatic vegetables.
# What You'll Need:
→ Seafood & Meats
01 - 12 oz large shrimp, peeled and deveined
02 - 6 oz andouille sausage, sliced
03 - 1 tbsp olive oil
04 - 1 tbsp unsalted butter
→ Vegetables
05 - 1 small onion, finely chopped
06 - 1 green bell pepper, diced
07 - 2 celery stalks, diced
08 - 3 cloves garlic, minced
09 - 1 medium tomato, diced
→ Rice & Liquids
10 - 1 1/2 cups Arborio rice
11 - 1/2 cup dry white wine
12 - 4 cups chicken stock, kept warm
13 - 1 tbsp tomato paste
→ Seasonings
14 - 1 tsp Creole seasoning
15 - 1/2 tsp smoked paprika
16 - 1/4 tsp cayenne pepper
17 - Salt and freshly ground black pepper, to taste
→ Finishing
18 - 2 tbsp chopped fresh parsley
19 - Lemon wedges, for serving
# Method:
01 - Heat olive oil and butter in a large, deep skillet or Dutch oven over medium heat. Add the andouille sausage and cook for 3-4 minutes until browned. Remove with a slotted spoon and set aside.
02 - In the same pan, add onion, bell pepper, and celery. Sauté for 4-5 minutes until softened. Add garlic and cook for 1 minute more.
03 - Stir in the Arborio rice and cook for 2 minutes, stirring constantly, until the grains are well coated and slightly translucent.
04 - Add tomato paste and diced tomato; cook for another minute.
05 - Pour in the white wine, stirring until almost completely absorbed.
06 - Begin adding the warm chicken stock, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 20-25 minutes.
07 - Stir in the Creole seasoning, smoked paprika, cayenne, and season with salt and pepper.
08 - Add the cooked sausage and shrimp to the pan. Cook for 3-4 minutes, stirring gently, until the shrimp are pink and just cooked through.
09 - Remove from heat. Stir in fresh parsley. Serve immediately, garnished with lemon wedges and extra parsley if desired.
# Chef's Tips:
01 -
- The way creamy Arborio rice soaks up all that smoky andouille flavor makes every bite feel like a warm hug
- Its faster than traditional risotto but tastes like you spent all day at the stove
02 -
- If you stop stirring during the stock phase, the rice will stick and cook unevenly—set aside 20 minutes of uninterrupted stirring time
- Adding cold stock shocks the rice and ruins the texture, so keep your stock gently warm on a back burner
03 -
- Taste your rice before adding the final ladle of stock—you can always add more liquid but you cant take it back
- A wooden spoon gives you a better feel for when the rice releases its starch and becomes creamy