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Jambalaya Risotto

Creamy Jambalaya Risotto: A Hearty Taste of New Orleans

This creamy jambalaya risotto combines Cajun flavors with a luscious texture for a hearty dinner option.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 1 cup Arborio Rice Essential for creamy texture.
  • 2 tablespoons Unsalted Butter Can substitute with olive oil.
  • 1 medium Onion Shallots can be used for milder flavor.
  • 1 medium Green Pepper Red bell pepper can be used for sweetness.
  • 1 can Diced Tomatoes Use fresh if preferred.
For the Protein
  • 1 pound Andouille Sausage Can substitute with any spicy sausage.
  • 1 pound Raw Shrimp Can substitute with chicken.
For Flavor Enhancements
  • 1/2 cup Dry Sherry Can replace with white wine.
  • 1 tablespoon Cajun Seasoning Adjust to taste.
  • 1 teaspoon Cayenne Pepper Adjust according to spice preference.
  • 1 teaspoon Dried Thyme Fresh thyme provides bolder flavor.
For Broth and Garnish
  • 4 cups Chicken Broth Can substitute with vegetable broth.
  • 2 tablespoons Green Onions Can also use chives.

Equipment

  • large, heavy-bottomed pot

Method
 

Step-by-Step Instructions for Jambalaya Risotto
  1. In a large pot, heat diced Andouille sausage over medium heat for about 4-5 minutes until golden brown. Remove and set aside.
  2. Add 2 tablespoons of unsalted butter to the pot, and once melted, toss in diced onion and green pepper. Stir for 2-3 minutes until softened.
  3. Add 1 cup of arborio rice, stirring constantly for 1-2 minutes until well-coated and edges are translucent.
  4. Return the sausage to the pot, pour in ½ cup of dry sherry, and cook for 2 minutes until the liquid absorbs.
  5. Mix in 1 can of diced tomatoes, 1 tablespoon of Cajun seasoning, 1 teaspoon of dried thyme, and pinch of cayenne pepper for 1 minute.
  6. Gradually add warm chicken broth, ½ cup at a time, stirring continuously until almost completely absorbed. This takes about 20 minutes.
  7. Once the rice is nearly tender, gently stir in 1 pound of raw shrimp and cook for 3-5 minutes until pink.
  8. Incorporate reserved chicken broth to adjust the consistency, taste and serve immediately, garnished with sliced green onions.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

The dish is best served immediately for optimal creaminess. Adjust spice levels to your preference and reserve some broth to keep the risotto creamy when serving.

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