Shrimp & Andouille Jambalaya Risotto: A Creamy Cajun Fusion

Experience the bold flavors of New Orleans with this easy Shrimp and Andouille Jambalaya Risotto. This unique fusion dish perfectly blends the creamy comfort of traditional Italian risotto with the vibrant, spicy spirit of a classic Cajun jambalaya. Whether you are looking for a decadent Mardi Gras dinner idea or a satisfying one-pot seafood meal, this recipe is a guaranteed crowd-pleaser that brings a taste of the Gulf Coast right to your kitchen.

Why You'll Want to Make Shrimp & Andouille Jambalaya Risotto

• Irresistible Flavor Fusion: It combines succulent shrimp, smoky andouille sausage, and the "holy trinity" of Cajun cooking into a velvety, starch-rich rice dish.

• Simple Elegance: While it tastes like a gourmet restaurant meal, it uses straightforward ingredients like Arborio rice and chicken broth.

• Perfect for Entertaining: This decadent meal is impressive enough for guests but easy enough for a dedicated weeknight dinner.

• Customizable Heat: You can easily adjust the spice level by varying the amount of cayenne pepper and Cajun seasoning.

Ingredients - Here's What You'll Need

Steps to Make Shrimp & Andouille Jambalaya Risotto

1. Pour the chicken broth into a saucepan and bring to a simmer over medium heat. Keep warm until you're ready to add it to the risotto.

2. Heat a Dutch oven over medium heat. (I like using my large 5-qt Le Creuset Braiser because it has a larger surface area.) Add the diced andouille sausage and sauté for 4-5 minutes, stirring occasionally, until browned. Use a slotted spoon to remove the andouille from the pan and drain on a paper towel lined plate; set aside until ready to return to the pot.

3. Melt two tablespoons of unsalted butter in the pot. Then, add the diced onions, green bell pepper, and celery. Sauté, stirring occasionally, for 2-3 minutes until soft.

4. Add the risotto and cook for 1-2 minutes, stirring constantly, until the rice kernels begin to turn white.

5. Then, add the dry sherry and cook, stirring constantly making sure to scrape the bottom of the pot to remove any bits, or fond, that is stuck on the bottom, until the liquid is fully absorbed.

6. Stir in the drained petite diced tomatoes.

7. Next, stir in the cayenne pepper, dried thyme, and Cajun seasoning.

8. Then, start adding the chicken broth, ½ a cup at a time, stirring until each ½ cup is absorbed before adding the next ½ cup. Reserve the last ½ cup to add at the very end.

9. After adding all but the last ½ cup of chicken broth, return the andouille to the pot and stir to combine.

10. Add the peeled and deveined shrimp, and cook stirring constantly, until the shrimp turns pink, about 4-5 minutes. Take care not to overcook the shrimp or they will become rubbery.

11. Add the last ½ cup of chicken broth and stir constantly until fully absorbed. Garnish with some minced parsley or chopped green onions, serve immediately.

This Shrimp and Andouille Jambalaya Risotto is the ultimate comfort food for anyone who loves the soul-satisfying flavors of the Bayou. By combining the slow-cooked creaminess of an Italian classic with the spicy kick of New Orleans cuisine, you create a dish that is both sophisticated and hearty. Give this recipe a try for your next special occasion or family dinner.

Frequently Asked Questions

Recipe Tips and Tricks

• Stir Constantly: Continuous stirring is the secret to releasing the starch from the Arborio rice, which creates that signature creamy texture without needing heavy cream.

• Use a Wide Pan: Cooking in a pan with a large surface area, like a 5-qt braiser, allows for more even heat distribution and efficient evaporation.

• Don't Overcook the Shrimp: Shrimp turn rubbery very quickly. Watch for them to turn pink, no more than 4-5 minutes, and remove from heat immediately.

• Wine Substitutions: If you don't have dry sherry, a dry white wine like Sauvignon Blanc or Pinot Grigio works perfectly.