Creole Jambalaya Risotto (Print Version)
Savory Creole Jambalaya Risotto: a vibrant blend of Italian creaminess and spicy Creole flavors with chicken, sausage, and shrimp.
# What You Need:
→ Meats & Seafood
01 - 7 ounces boneless, skinless chicken thigh, cut into 3/4-inch cubes
02 - 5 ounces Andouille sausage or smoked sausage, sliced
03 - 7 ounces raw shrimp, peeled and deveined
→ Vegetables
04 - 1 small onion, finely diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced
08 - 1 medium tomato, diced
→ Rice & Liquids
09 - 1 1/2 cups Arborio rice
10 - 4 cups chicken stock, kept warm
11 - 1/3 cup plus 1 tablespoon dry white wine
→ Spices & Seasonings
12 - 1 teaspoon paprika
13 - 1/2 teaspoon cayenne pepper (adjust to taste)
14 - 1 teaspoon dried thyme
15 - 1/2 teaspoon dried oregano
16 - 1 bay leaf
17 - Salt and black pepper, to taste
→ Finishing
18 - 1/4 cup unsalted butter
19 - 1/2 cup grated Parmesan cheese (optional)
20 - 2 tablespoons fresh parsley, chopped
21 - Lemon wedges, for serving
# How to Prepare:
01 - Heat a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the sausage slices and cook until thoroughly browned, approximately 3 minutes. Remove the browned sausage and set aside.
02 - In the same pan, add the chicken pieces. Season liberally with salt and black pepper. Cook until the chicken is lightly golden, about 4 minutes, ensuring it is not fully cooked through. Remove the chicken and set aside with the sausage.
03 - If necessary, add a small amount of olive oil to the pan. Sauté the diced onion, bell pepper, and celery until they are softened, which takes about 5 minutes. Incorporate the minced garlic and diced tomato, cooking for 1 to 2 minutes until aromatic.
04 - Add the Arborio rice to the pan with the sautéed vegetables. Stir continuously to coat the rice grains thoroughly, toasting for about 2 minutes.
05 - Pour in the dry white wine and stir until the liquid has been completely absorbed by the rice.
06 - Stir in the paprika, cayenne pepper, dried thyme, dried oregano, and the bay leaf. Return the previously cooked sausage and chicken to the pan, distributing them evenly.
07 - Begin adding the warm chicken stock, one ladleful at a time, stirring frequently. Allow each addition of stock to be fully absorbed by the rice before adding the next. Continue this process for approximately 20-25 minutes, or until the rice achieves a creamy texture and is al dente.
08 - When the risotto is nearly finished, stir in the raw shrimp. Cook for 3-4 minutes, until the shrimp turn opaque and pink.
09 - Remove the pan from the heat. Discard the bay leaf. Stir in the unsalted butter and, if desired, the grated Parmesan cheese, to enhance creaminess. Taste the risotto and adjust seasoning with salt and pepper as needed.
10 - Garnish the finished risotto with fresh chopped parsley and serve immediately with lemon wedges on the side.
# Expert Advice:
01 -
- It's the ultimate comfort food crossover: all the creamy elegance of risotto meets the bold, smoky flavors of the Bayou.
- You'll discover how perfectly those tender shrimp, spicy sausage, and Arborio rice truly dance together on the palate, creating something utterly unique.
02 -
- Resist the urge to dump all the stock in at once; slowly adding it and stirring is key to releasing the rice's starch for that luscious creaminess.
- Timing the shrimp addition is crucial: add them too early and they'll be tough, too late and they won't cook through, about 3-4 minutes at the end is perfect.
03 -
- Always have your chicken stock warmed before adding it; cold stock will shock the rice and prolong cooking time, affecting the final texture.
- If the risotto seems too thick at the end, a splash more warm stock or even water can loosen it up, but if it's too thin, a few more minutes of gentle cooking will evaporate excess liquid.