Creole Jambalaya Shrimp Risotto (Print)
Creamy rice infused with shrimp, andouille sausage, and spices, blending Creole and Italian influences perfectly.
# 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
# How To Make:
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.
# Expert Tips:
01 -
- The way the smoky andouille perfume infuses every single grain of rice is something you have to experience to believe
- It's genuinely forgiving for a risotto, the bold flavors hide any texture missteps along the way
- This dish somehow manages to feel fancy enough for dinner guests while being comforting enough for Tuesday nights
02 -
- Warm stock is absolutely mandatory here, I learned this the hard way when my rice turned into clumpy disappointment
- Constant stirring sounds exhausting but it's the difference between decent and restaurant-worthy texture
- The rice continues cooking after you remove it from heat, so pull it when it still has a slight bite
03 -
- Having all ingredients prepped before you start cooking eliminates that chaotic scrambling that ruins good risotto
- A wooden spoon lets you feel when the rice starts sticking and telling you it needs more liquid