Creole Jambalaya Risotto Shrimp (Printable Version)
Creamy Arborio rice melds with well-seasoned shrimp, sausage, and spiced vegetables in a rich broth.
# What You Need:
→ Seafood & Meats
01 - 14 oz large shrimp, peeled and deveined
02 - 5 oz andouille sausage, sliced
03 - 1 boneless skinless chicken breast, diced
→ 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
→ 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 teaspoons Creole seasoning
14 - ½ teaspoon smoked paprika
15 - ¼ teaspoon cayenne pepper
16 - ½ teaspoon dried thyme
17 - 1 bay leaf
18 - Salt and black pepper to taste
19 - 2 tablespoons fresh parsley, chopped
→ Fats
20 - 2 tablespoons olive oil
21 - 2 tablespoons unsalted butter
# How-To Steps:
01 - Heat 1 tablespoon olive oil in a large deep skillet over medium heat. Add andouille sausage and chicken, 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.
# Helpful Tips:
01 -
- The way creamy Arborio rice soaks up all those smoky, spicy Creole flavors creates something entirely new while honoring both traditions
- Its forgiving enough for a Tuesday yet impressive enough for company, with that restaurant quality finish that makes people think you slaved for hours
02 -
- Adding cold stock to hot rice shocks the grains and prevents proper starch release, so keep your liquid simmering in a separate pot
- Stirring too vigorously breaks down the rice too much, so use gentle folding motions rather than aggressive stirring
03 -
- If you cant find andouille, a spicy chorizo works surprisingly well, though the flavor profile shifts slightly toward Spanish territory
- The residual heat in the pan continues cooking the rice, so always remove from heat when the rice seems slightly firmer than you want it