Enjoy the taste of New Orleans with this Shrimp & Andouille Jambalaya Risotto. This recipe perfectly blends the creamy comfort of risotto with the vibrant flavors of jambalaya, creating a unique and delicious dish. It’s a decadent and satisfying meal that’s a guaranteed crowd-pleaser.
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Ingredients – Here’s What You’ll Need
Steps to Make Shrimp & Andouille Jambalaya Risotto
- 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.
- 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.
- 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.
- Add the risotto and cook for 1-2 minutes, stirring constantly, until the rice kernels begin to turn white.
- 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.
- Stir in the drained petite diced tomatoes.
- Next, stir in the cayenne pepper, dried thyme, and Cajun seasoning.
- 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.
- After adding all but the last ½ cup of chicken broth, return the andouille to the pot and stir to combine.
- 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.
- 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 & Andouille Jambalaya Risotto is a flavor explosion you won’t want to miss. The combination of succulent shrimp, spicy andouille sausage, and creamy risotto is simply irresistible. It’s a unique twist on two classics that you’ll absolutely adore.
Frequently Asked Questions
A wider pan allows for more even heat distribution and efficient evaporation of the cooking liquid across the rice. This is crucial to release its starch, since you want all the grains to cook at the same rate to achieve the perfect signature creamy consistency and texture. Constant stirring is required to release starch, a larger surface area makes it easier to stir evenly and thoroughly without overcrowding the pan.
It is a high-starch, short-grain rice from Italy used for risotto. The high starch content is what gives the risotto its creamy texture when cooked. The grains are also firm and slightly chewy, which makes them ideal for absorbing flavors from other ingredients in the dish.
Fond is the flavorful bits of food that stick to the bottom of a pan after cooking, especially meat. After removing your food from the pan, add a liquid like wine, broth, or stock to the hot pan. Use a spatula or spoon to scrape up the fond and incorporate it into the liquid.
Allow the risotto to cool to room temperature before storing it, this helps prevent condensation from forming, which can lead to bacterial growth. Transfer the cooled risotto to an airtight container, ideally within two hours of cooking. Leftover jambalaya risotto is best consumed within 3-5 days. After this time, the quality may start to decline, and there’s a higher risk of bacterial growth.
The best method to reheat leftovers is to gently warm them in a skillet over medium-low heat with a ¼ cup of chicken stock for every cup of risotto. Stir frequently to prevent sticking and ensure even heating, as this will help maintain its creamy texture and prevent drying out. I don’t recommend reheating in the microwave as this can overcook the risotto.
Freezing risotto is generally not recommended as it can alter the texture, making it grainy or mushy. However, if you must freeze it, do so in a freezer-safe container and consume it as soon as possible after thawing.
Recipe Tips and Tricks
- The holy trinity, a mixture of onion, celery, and green bell pepper, is a staple of Cajun cuisine. The ratio should be 2:1:1.
- You can substitute a dry white wine such as Sauvignon Blanc, Chardonnay, or Pinot Grigio for the sherry.
- For the Cajun Seasoning, I used Tony Chachere’s Original. However, you can use any commercial Creole or Cajun seasoning. Or if you want to make your own, might I suggest our recipe for Emeril’s Essence.
- Make sure to stir the risotto continuously as it cooks – this helps create a creamy texture.
- Living on the Gulf Coast, we’ve got access to some amazing fresh shrimp. However, you can use frozen. Just make sure it’s deveined and medium (31/35) or large size (21/30). The shrimp are done when they are pink throughout, this should take no more than 4-5 minutes, cooking them any longer than that will cause them to turn rubbery.
Other Great Cajun Recipes
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Shrimp & Andouille Jambalaya Risotto
Equipment
- Dutch Oven
- Silicone Spatula
- 2-qt saucepan
Ingredients
- 4 c Low-Sodium Chicken Broth
- 6 oz Andouille Sausage diced
- 2 tbs Unsalted Butter
- 1 c Onion diced
- ½ c Celery diced
- ½ c Green Bell Pepper diced
- 1 c Arborio Rice
- ½ c Dry Sherry1
- 7 oz Petite Diced Tomatoes, drained (half 14.5 oz can)
- 1 tsp Cayenne Pepper
- 1 tsp Dried Thyme
- 1 tbs Cajun Seasoning2
- 10 oz Raw Shrimp peeled and deveined
Instructions
- 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.
- Heat a Dutch oven over medium heat. (I used my large 5-qt Le Creuset Braiser.) Add the diced andouille sausage and sauté for 4-5 minutes, stirring occasionally, until browned. Use a slotted spoon to remove the sausage from the pot and drain on a paper towel-lined plate; set aside until ready to return to the pot.
- 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.
- Add the Arborio rice and cook for 1-2 minutes, stirring constantly, until the rice kernels begin to turn white.
- Then, add the dry sherry and cook, stirring constantly, scraping the bottom of the pan to remove any bits until the liquid is fully absorbed. Next, stir in the drained petite diced tomatoes, cayenne pepper, dried thyme, and Cajun seasoning.
- 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.
- After adding all but the last ½ cup of chicken broth, return the andouille to the pot and stir to combine.
- Add the peeled and deveined shrimp. Cook, stirring constantly, until the shrimp turns pink, about 4-5 minutes. Take care not to overcook the shrimp or they will become rubbery.
- Add the last ½ cup of chicken broth and stir constantly until fully absorbed. Garnish with minced parsley or chopped green onions and serve immediately.
- Yield 6 servings
Tips/Notes
- You can substitute a dry white wine such as Sauvignon Blanc, Chardonnay, or Pinot Grigio for the sherry.
- For the Cajun Seasoning I used Tony Chachere’s Original. However, you can use and commercial Creole or Cajun seasoning. Or if you want to make your own, might I suggest our recipe for Emeril’s Essence.
- The holy trinity, mixture of onion, celery, and green bell pepper, is a staple of Cajun cuisine. The ratio should be 2:1:1.
- Make sure to continuously stir the risotto as it cooks – this is what helps to create a creamy texture.
- Living on the Gulf Coast, we’ve got access to some amazing fresh shrimp. However, you can use frozen. Just make sure it’s deveined and medium (31/35) or large size (21/30). The shrimp are done when they are pink throughout, this should take no more than 4-5 minutes.
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