Creole Jambalaya Shrimp Risotto (Print)
A fusion of Creole spices, smoky sausage, shrimp, and creamy risotto cooked to perfection.
# What You’ll 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 - 14 oz can diced tomatoes, drained
09 - 2 spring onions, sliced for garnish
→ 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 tsp Creole seasoning
14 - ½ tsp smoked paprika
15 - ¼ tsp cayenne pepper
16 - ½ tsp dried thyme
17 - 1 bay leaf
18 - Salt and black pepper to taste
19 - 2 tbsp fresh parsley, chopped for garnish
→ Fats
20 - 2 tbsp olive oil
21 - 2 tbsp unsalted butter
# How To Make:
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 - Add remaining olive oil to the same skillet. 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 white wine, stirring until mostly absorbed.
05 - Add tomatoes, Creole seasoning, paprika, cayenne, thyme, bay leaf, salt, and pepper. Mix well.
06 - Add 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.
09 - Serve hot, garnished with parsley and spring onions.
# Expert Tips:
01 -
- The creaminess of risotto meets the bold soulful spices of the Creole kitchen in a way that feels like discovering a new language you already spoke fluently
- It comes together in about an hour but tastes like something that simmered all day, making you look like a kitchen wizard with surprisingly modest effort
02 -
- The stirring process cannot be rushed or delegated, it is what releases the starch and creates that luxurious consistency
- Letting your stock go cold is the fastest way to ruin this dish, keep it at a gentle simmer in a separate pot
03 -
- Season your shrimp with a pinch of salt and Creole spice before adding them in the final stage, this small step makes a noticeable difference
- Warm your serving bowls in the oven while you cook, hot food stays creamy longer in warm bowls