Creole Jambalaya Risotto (Printable)

A rich blend of creamy risotto, smoky sausage, shrimp, and vibrant Creole spices for a satisfying dish.

# What You'll Need:

→ Proteins

01 - 7 oz andouille sausage, sliced
02 - 7 oz boneless skinless chicken breast, diced
03 - 5 oz medium shrimp, peeled and deveined

→ Vegetables

04 - 1 medium onion, finely chopped
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 cloves garlic, minced
08 - 1 medium tomato, diced

→ Rice & Liquids

09 - 1.5 cups Arborio rice
10 - 4 cups chicken stock, kept warm
11 - 0.5 cup dry white wine

→ Spices & Seasonings

12 - 1 tsp smoked paprika
13 - 0.5 tsp cayenne pepper
14 - 1 tsp dried thyme
15 - 1 tsp dried oregano
16 - 2 bay leaves
17 - Salt and black pepper, to taste

→ Fats

18 - 2 tbsp olive oil
19 - 1 tbsp unsalted butter

→ Garnish

20 - 2 tbsp fresh parsley, chopped
21 - Lemon wedges

# How to Make It:

01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the andouille sausage and cook for 3-4 minutes until browned. Remove and set aside.
02 - Season chicken pieces with salt and pepper, add to the same pan, and sauté for 3-4 minutes until lightly golden. Remove and set aside with the sausage.
03 - Add butter to the pan. Sauté onion, bell pepper, and celery for 4-5 minutes until softened. Add garlic and cook for 1 minute more.
04 - Stir in Arborio rice and cook for 2 minutes until the grains are coated and slightly translucent at the edges.
05 - Pour in the white wine and cook, stirring constantly, until mostly absorbed by the rice.
06 - Stir in diced tomato, smoked paprika, cayenne, thyme, oregano, and bay leaves. Mix thoroughly to distribute the seasonings.
07 - Ladle in about 3/4 cup of warm chicken stock, stirring continuously. As the rice absorbs the liquid, add more stock in increments, stirring often. Continue for 20-25 minutes until the rice is creamy and al dente.
08 - Add the reserved sausage and chicken back to the pan. Stir in the shrimp and cook for 4-5 minutes until the shrimp are pink and cooked through.
09 - Remove from heat. Discard bay leaves. Adjust seasoning with salt and black pepper. Serve immediately, garnished with fresh parsley and lemon wedges.

# Expert Advice:

01 -
  • Its the best of both worlds, creamy Italian comfort food meets bold Creole spice in one bowl
  • Perfect for impressing dinner guests without spending hours in the kitchen
  • The layers of flavor build beautifully as you stir, making every bite worth the effort
02 -
  • Constant stirring is not strictly necessary, but frequent stirring helps release that creamy starch
  • Warm stock is critical, cold liquid shocks the rice and affects the final texture
  • The dish will continue thickening after you remove it from heat, so stop adding stock when it's slightly looser than you want
03 -
  • Don't rinse the Arborio rice, you want that surface starch for creaminess
  • Buy good quality andouille, the smoky flavor is the star of this show

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